How to Make a Classic Beef Wellington

Beef Wellington
Classic British Beef Wellington. Lauri Patterson / Getty Images
Ratings (51)
  • Total: 75 mins
  • Prep: 30 mins
  • Cook: 45 mins
  • Yield: Serves 6

One of the classics of the British table must be the Beef Wellington. The dish was named after the Duke of Wellington in 1851 and has graced British tables ever since. The recipe is based on a classic French boeuf en croute, beef wrapped in pastry.

It is a great dish for a celebration and often served at Christmas for that reason. Don't save it for just once a year, though. It deserves so much more. Make a change with your Sunday lunch. What a treat that would be! Though you may want to forget the Yorkshire Pudding if you make this, as it may be too filling.

Many shy away from making a Beef Wellington, as it has a reputation for being difficult. This recipe shows that it isn't. It is a tried and tested recipe, and it works. Just follow the steps and you will be amazed at the results.

This Classic Beef Wellington Recipe comes courtesy of Angela Boggiano from her book Pies and is a truly classic British recipe.


  • 1 ounce/25 grams butter
  • 1 onion (peeled and finely chopped)
  • 5 ounce/150 grams chestnut mushrooms (finely chopped)
  • 2 cloves garlic (minced)
  • 3 tablespoon flat leaf parsley (finely chopped)
  • Salt (to taste) 
  • Ground black pepper (to taste)
  • 3 1/2 ounces/100 grams smooth liver pate
  • 1 pound/500 grams puff pastry (ready-made)
  • 1 1/2 pounds/750 grams beef fillet
  • 1 egg (beaten for glazing)

Steps to Make It

  1. Heat the oven to 400 F/200 C//Gas 6.

  2. Melt the butter in a large frying pan and cook the onion for about 5 minutes, until beginning to soften.

  3. Add the mushrooms and cook for a further 5 minutes, until soft and creamy.

  4. Stir in the garlic and parsley and season with a little salt and pepper. Set aside to cool.

  5. Beat the pate into the mushroom mixture and set aside.

  6. Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef, reserving the offcuts for decoration.

  7. Spread the pate mixture down the middle of the pastry and lay the beef fillet on top of the mixture.

  8. Brush the edges of the pastry with beaten egg. 

  9. Fold the pastry over the meat to enclose it in a neat parcel, sealing the edges well.

  10. Place the meat parcel on to a baking sheet, seam-side down,

  11. Cut decorative leaves from the reserved pastry.

  12. Brush the parcel with beaten egg, decorate with the leaves and chill for about 10 minutes.

  13. Bake for 40 to 45 minutes, until the pastry is golden and puffed up.

  14. Transfer to a serving board and leave to stand for 10 minutes.

  15. Serve cut into thick slices.

  16. Serve the Wellington with a little gravy on the side with fresh vegetables and the admiration of your fellow diners when you serve it.