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Delia Smith Beef Wellington Recipe

Delia Smith Beef Wellington Recipe

Delia Smith's beef Wellington recipe wraps tender fillet steak in mushroom duxelles and golden puff pastry.
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Prep Time 45 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 800 g beef fillet trimmed
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp English mustard
  • 8 slices prosciutto or Parma ham
  • 500 g chestnut mushrooms very finely chopped
  • 2 shallots finely chopped
  • 2 garlic cloves crushed
  • A few sprigs of fresh thyme
  • 500 g ready-rolled puff pastry
  • 1 egg beaten, for glazing

Method
 

  1. Sear the beef on all sides, cool completely, and brush with mustard.
  2. Cook mushrooms, shallots, garlic and thyme until completely dry. Cool.
  3. Lay out prosciutto, spread with the mushroom mixture.
  4. Wrap tightly around the beef using cling film. Chill 30 minutes.
  5. Wrap the chilled beef parcel in puff pastry, sealing well.
  6. Glaze with beaten egg and score the top lightly.
  7. Bake at 200°C (180°C fan) for 35–40 minutes until 52–54°C internally.
  8. Rest for 10 minutes before slicing.

Notes

Cook the duxelles until completely dry to avoid a soggy pastry base.
Cool the seared beef fully before wrapping to avoid uneven cooking.
Use a meat thermometer for a reliable, stress-free result.
Can be prepared up to the pastry stage a day ahead.
Freeze unbaked (before glazing) for up to 1 month.