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Beef Wellington with béarnaise sauce


  • 1 tbsp olive oil

  • 15g/½ oz unsalted butter

  • 1 whole beef fillet (approx 1.5kg/4 lb)

  • Salt and pepper

  • 1-2 packets shop bought (all butter) puff pastry

  • 6 shop bought pancakes

  • 1 small egg, beaten

  • For the duxelle

  • 55g/2 oz unsalted butter

  • 150g/5 oz shallots, peeled and finely diced

  • 250g/9 oz flat black mushrooms, chopped

  • 3 tbsp double cream

  • Salt and pepper

  • To serve

  • 1 bunch asparagus tips, steamed

  • Gravy


  • 1.

    Heat the olive oil and butter in a non-stick frying pan. When hot, add the beef and seal on sides. Remove from the pan, season with salt and pepper and allow to cool completely.

  • For the duxelle:

  • 1.

    In the same pan, add the butter and when hot and foaming add the shallots and cook until softened and a little golden. Add the mushrooms and cook until all the liquid evaporates.

  • 2.

    Add the cream, salt and pepper and continue to gently heat until it has reduced to a thick puree. Set aside to cool completely.

  • To assemble:

  • 1.

    Pre-heat the oven to 230°C/450°F/Gas Mark 8.

  • 2.

    Roll out the pastry to a rectangle 0.25cm thick. Lay the pancakes out on top, slightly overlapping.

  • 3.

    Make a cut about ¾ of the way through the beef into the centre of the beef fillet and fill with the cooled duxelle mix.

  • 4.

    Place the beef onto the pancakes, brush the pastry edges with a little water and roll the pastry up to enclose the beef. Place on a baking tray seam side down.  Decorate the top and brush all over with the beaten egg.

  • 5.

    Place it in the oven for 10 minutes, then reduce the heat to 190°C/375°F/Gas Mark 5 and continue to cook for another 20-30 minutes, until the pastry is golden.

  • 6.

    Remove from the oven to a carving board. Allow to rest for 5 minutes before cutting it into thick slices. Serve with steamed asparagus and gravy.

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