Beef Wellington & Red Wine Sauce

I LOVE beef wellington! It’s probably one of my favourite things and is perfect for special occasions. I’ve always wanted to give it a go so I decided to use this isolation time to try! For this recipe I had to make a couple of phone calls to my Dad (the chef) to make sure I was doing it correctly, he probably got tired of my voice after the third call (thanks Dad!). It didn’t disappoint and the great thing about this is you can prep it the day before, so if you have other things to cook on the day like I did, it takes some of the stress away! I was terrified that I’d overcook the beef but if you have a big enough piece of meat this shouldn’t really happen. Very proud of this one!

MOOD: Special occasions – date night or dinner parties when you want to impress the hell out of your guests!


For the wellington

  • Ready rolled puff pastry
  • 14 oz Beef fillet
  • 500g mushrooms (finely chopped)
  • 8 slices of Parma ham
  • 1 tbsp of thyme
  • salt and pepper
  • 2 eggs (beaten)
  • 2 large shallots (finely chopped)
  • Splash of white wine
  • Dijon mustard

For the red wine sauce

  • 2 tbsp Olive oil
  • 750 ml beef stock
  • 750 ml red wine
  • 2 bay leaves
  • Couple sprigs of thyme
  • Tbsp red wine vinegar
  • 8 whole peppercorns
  • 4 large shallots (finely chopped)


For the wellington

  • Add 1 tbsp of olive oil to a pan, make sure it’s hot before adding the beef, brown on each side then take off the heat and set aside to cool. This should only take a minute or two.
  • Whilst that cools move on to making your duxelle (the mushroom paste). Finely chop the mushrooms (or pulse in a blender but be careful not to turn it into mush).
  • Add 1 tbsp of oil to a pan, once hot add your finely chopped shallots and allow to sweat until translucent, add the thyme leaves and mushrooms, the splash of white wine, salt & pepper. Turn the heat to high. They’ll produce a lot of liquid but you want to cook until that’s reduced and it becomes a paste like consistently.
  • Once it reaches this, take off the heat and set aside to cool.
  • Once the beef and the duxelle are both cooled it’s time to prepare the Parma ham. Lay a large piece of clingfilm down on a clean surface (big enough to wrap the beef) and lay the Parma ham slices down, Overlapping each other to ensure there are no gaps.
  • lightly brush the steak with the Dijon mustard all over.
  • Spread the duxelle on top of the Parma ham, spreading it out evenly, place the beef on one side of the cling film as shown in the picture below. ( make sure your Parma ham is placed a little bit more central on the cling film than mine below so you when enough room on either side when it comes to rolling it).
  • Here comes the stressful part! Take the cling film at the end where the beef sits and slowly roll the Parma ham over the beef ensuring its tightly secure as you roll. Close at both ends and if successful you should end up with something that looks a little like this.
The most stressful time ever! Take your time with this part
  • And breathe – you did it! Place this in the fridge to chill for at least 30 minutes.
  • Take the pastry out of the fridge at least 10 minutes before you’re ready to roll it so that it can soften a little
  • Clear a surface and sprinkle some flour and roll out your pastry
  • Prepare your egg wash by beating the two eggs into bowl
  • carefully unwrap your beef log and place into the pastry, carefully fold over the beef and trim any edges. Once secure use the baking sheet that comes with the pastry and place on top of a baking tray, place your beef wellington on top and carefully brush all over with the egg wash. Cover with cling film and place the tray in the fridge and chill for another 30 minutes.
  • Meanwhile make a start on your red wine sauce. Heat 2 tbsp of oil in a large pan and add the shallots to soften.
  • Once translucent add the beef stock, peppercorns, bay leaf and thyme and simmer on a medium/high heat for about 10 minutes.
  • Add the red wine and red wine vinegar and let it bubble away on a medium/high heat for another 10 minutes
  • Turn down the heat to a simmer, cover with a lid and leave to bubble away for 1 hour.
  • Preheat your oven to 200 degrees and take your beef wellington out of the fridge at least 30 minutes before you are ready to cook.
  • Brush beef wellington all over again with the egg wash and use your creative skills to make your pattern.
  • Add to the oven and cook on 200 degrees for 20/30 minutes until pastry is nice and brown. Rest for 10 minutes before slicing.

I decided to serve mine with dauphinoise potatoes (my absolute favourite) and honey roasted parsnips and carrots with a good helping of the red wine sauce. This is such a rich indulgent dish and I loved making it! I hope you do too! Enjoy – Tasha x

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