Beef Wellington
The Masterclass – Classic Mushroom & Beef Wellington
This recipe focuses on building layers of flavor and texture, from the piquant tang of yellow mustard to the savory richness of a perfectly reduced mushroom duxelles.
Success with a Wellington depends on a perfect sear and a crisp base—which is where The Whatever Pan excels. Use its superior cast aluminium surface to achieve a deep, caramelized crust on the beef tenderloin, locking in those essential juices. After preparing your mushroom duxelles in the same pan, it transitions into a high-performance baking tin. The pan’s even heat distribution ensures the puff pastry base cooks through thoroughly, avoiding the dreaded “soggy bottom” and delivering a professional, golden finish that shatters beautifully when sliced.
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Serves
2–4
Course
Main
Prepare
45 mins (+ 30 mins chilling)
Cooks
25–35 mins
450g/16oz thick beef tenderloin
240g/8.5oz puff pastry sheet (chilled)
450g/16oz chestnut mushrooms
4 slices thin prosciutto or parma ham
2 tbsp yellow mustard
2 large egg yolks, beaten
2 tbsp extra virgin olive oil
Salt & ground black pepper, to taste
1 Preheat your oven to 200°C/400°F. Season the beef fillet generously with salt and pepper.
2 Heat oil in your Whatever Pan over high heat. Sear the beef for 1-2 minutes on all sides until browned but rare in the middle. Remove and let cool, then brush all over with yellow mustard.
3 The Duxelles: Pulse mushrooms in a food processor until very fine. Cook them in your Whatever Pan over medium-high heat for 10-15 minutes until all moisture has evaporated. Season and let cool completely.
4 The Build: Lay a large piece of clingfilm on a work surface. Overlap the ham slices to create a square. Spread the mushroom mixture evenly over the ham.
5 Place the beef in the center and, using the clingfilm, roll the ham and mushrooms tightly around the beef. Twist the ends of the film to secure and chill in the fridge for 20 minutes.
6 Roll out the puff pastry. Remove the clingfilm and place the beef roll in the center. Brush the pastry edges with egg yolk, then fold tightly over the beef. Trim any excess.
7 Place the Wellington seam-side down in the Whatever Pan (lined with parchment paper). Brush the top with egg yolk and chill for another 10 minutes to firm up.
8 Score the top of the pastry with a sharp Chopaholic Knife for a professional finish. Bake for 25-35 minutes until the pastry is deep golden brown.
9 Crucial Step: Rest the meat for at least 10 minutes before slicing to allow the juices to redistribute.
10 Serve thick slices with rich red wine gravy and seasonal greens.
| Nutrient | Per Serving |
|---|---|
| Energy | 2,850kJ / 680kcal |
| Fat | 42g |
| Saturated Fat | 18g |
| Carbohydrates | 34g |
| Sugars | 4g |
| Fiber | 3g |
| Protein | 38g |
Nutritional information is an estimate per serving.