Beef Wellington – Easier Than You Think! 🥩 ⭐

Beef Wellington – golden, flaky pastry, savoury mushroom duxelles, Parma ham and perfectly pink beef fillet. The ultimate showstopper for Christmas or a special Sunday dinner, and easier than you think! Step by step from searing the beef to the big slice, with the one secret that stops a soggy bottom, plus a rich red wine sauce. 📝 INGREDIENTS (serves 6) Wellington: 1 kg centre-cut beef fillet, trimmed 2 tbsp olive oil Salt and black pepper 2 tbsp English mustard 500 g chestnut mushrooms 2 shallots, finely chopped 2 garlic cloves, finely chopped Fresh thyme leaves 25 g butter 8–10 slices Parma ham 500 g all-butter puff pastry 2 egg yolks beaten with 1 tbsp milk Flaky sea salt Red wine sauce: 1 shallot, finely chopped 30 g butter 250 ml red wine 400 ml beef stock 1 sprig thyme 1 tsp cornflour mixed with 1 tbsp water 👩‍🍳 METHOD 1. Season the fillet well and tie at intervals. Sear in a smoking-hot pan until browned all over. Cool slightly, remove the string and brush with mustard. 2. Blitz the mushrooms finely. Soften the shallots and garlic in butter, add the mushrooms and thyme, and cook for 10–15 mins until completely dry. Cool. 3. Overlap the Parma ham on cling film, spread over the mushrooms, add the beef and roll tightly. Twist the ends and chill for 30 mins. 4. Roll the pastry to 3–4 mm. Unwrap the beef, place on the pastry, brush the edges with egg and wrap, sealing the seam and ends. Place seam-side down on a lined tray and chill for 15 mins. 5. Heat the oven to 425°F / 220°C (200°C fan) / Gas 7. Egg wash, score with the back of a knife and sprinkle with sea salt. 6. Bake for 35–40 mins until deep golden – 125°F / 52°C in the centre for medium-rare, 135°F / 57°C for medium. Rest for 10–15 mins. 7. Sauce: soften the shallot in butter, add the wine and reduce by half, add the stock and thyme and simmer for 10 mins. Thicken with the cornflour and finish with cold butter. 8. Slice thickly with a serrated knife and serve with green beans, roast potatoes and the sauce. 💡 TIP: Make it up to 24 hours ahead – wrap in pastry and chill, then egg wash and bake when you're ready (add 5–10 mins). ⚠️ SAFETY: Take care searing in a smoking-hot pan, and use oven gloves with the hot tray. ▶️ WATCH NEXT: My Crispy Roast Potatoes and Roast Beef & Gravy – plus the full Sunday roast playlist on the channel. Would you make this for Christmas Day? Tell me in the comments 👇 and subscribe to Easy British Cooking for more simple British classics. #beefwellington #christmasdinner #britishfood