Beef Wellington is a well-loved English dish, which, unfortunately, is easily successfully achieved by everybody. But, wait, don’t you know that this dish is really easy to prepare? Bringing an epic medley of soft and buttery pastry, high-quality beef, rich mushroom paste and sometimes, enhanced with a thick cut of foie gras, Beef Wellington is definitely a decadent feast. But how can you make this delicious recipe the ultimate one? Well, you can try to prepare the Ultimate Beef Wellington.


250 grams all-butter puff pastry

500 grams beef fillet

10 grams porcini mushrooms (dried)

50 grams butter

2 shallots, chopped finely

300 grams of mixed mushrooms, roughly chopped(may include oyster, shiitake, chestnut, and flat back)

leaves from 1 sprig of thyme

200 ml madeira wine

2 tbsp. double cream

1 tbsp. vegetable oil

1 egg, beaten (for glazing)

1 tbsp. poppy seeds


1. Preheat oven and baking sheet at 200C.

2. Soak porcini mushrooms in half cup of boiling water for about 20 minutes. Drain and squeeze out water. Reserve soaking water. Finely chop the mushrooms. Set aside.

3. Melt butter in a saute pan over medium heat. Cook shallots until caramelized. Add porcini mushrooms, mixed mushrooms, and thyme and continue cooking until softened. Pour in about 150 ml of the madeira, season with salt and pepper, turn heat to high and let the wine evaporate. Transfer three-quarters of the mixture into a medium bowl, add double cream and season to taste.  Set aside. Keep the remaining 1/4 mushroom mixture for the sauce.

4. In a separate pan over high heat, add oil and let heat until smoking. Add beef fillet and sear on all sides until crusted. Season with salt and pepper, transfer in a plate and let cool. Set aside the pan for use in making the sauce.

5. Roll out puff pastry to a 25 cm by 30 cm rectangle with about 3 mm thickness. Brush all over with beaten egg. Spread with cream-mushroom mixture. Place the beef on one end and roll up carefully, positioning the rolled dough with seam-side facing down. Trim the edges and seal by pressing fork tines into them. Brush with egg mixture and sprinkle with poppy seeds.

6. Place the pastry-beef roll on the preheated baking sheet and bake for 30 minutes or until golden. Set aside to rest for 5 minutes before slicing.

7. Prepare the sauce by deglazing the pan (where you seared the beef in) with the remaining madeira wine. Add the remaining mushroom mixture. Pour in the reserved porcini mushroom liquid and simmer until reduced.  Season to taste. Serve with sliced Beef Wellington.

The Beef Wellington does not only offer a medley of good taste and textures, but also serves as a great “show-off dish”. Your family and friends will surely enjoy the feast with both their eyes and palate.

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