Adrian Richardson shows us how to make this classic English fair.


  • Wellington

  • 1 beef fillet

  • 1 packet puff pastry

  • knob of butter

  • 1 onion, finely chopped

  • 1 garlic clove, finely chopped

  • 500g mushrooms, finely chopped

  • Sprig of thyme

  • ½ cup parsley, roughly chopped

  • 100ml white wine

  • 1 egg

  • Salt and pepper

  • Puff pastry, store bought

  • Crepes

  • 125g flour 

  • Pinch salt

  • 1 egg

  • 250ml milk

  • 30g melted butter (nut brown)

  • ½ bunch chives, finely chopped

  • Oil and butter for frying


  • 1.

    Melt a little butter in a pan and sauté the onions and garlic until soft but with no colour. Add the mushrooms and thyme. Season with salt and pepper and cook for around 10 minutes or until cooked and there is no moisture. Stir through fresh parsley.

  • 2.

    To make the crepes, Sift the flour into a bowl. Beat together the eggs and milk. Mix flour and egg mixtures together and add the melted butter, chopped chives and pinch of salt. Set aside to thicken for about 15 to 30 minutes.

  • 3.

    Over a medium heat, melt a knob of butter in a frying pan. Ladle a little crepe mix into the pan and quickly swish around to cover the base. Cook briefly on both sides but without getting any colour on the crepe. Set aside. Keep going until you have at least 6 crepes.

  • 4.

    Season the beef fillet with salt and pepper. Seal in a roasting pan or on a flat top grill until all sides are browned.

  • 5.

    To assemble the wellington, lay out a piece of puff pastry long and wide enough to enclose the beef fillet. Cover with crepes (this soaks up the beef juice and stops the pastry from going soggy on the bottom).

  • 6.

    Place a layer of mushroom mix in the centre, then place the beef fillet on top.

  • 7.

    Roll over the crepes and pastry and neatly seal with eggwash. Place on a baking sheet. Decorate the pastry with shapes if desired.

  • 8.

    Eggwash the top and refrigerate for 20 minutes to recool the pastry then bake at 220C for 45 minutes. If you have a thermometer, cook to about 45C in the centre of the beef, you should have a nice medium rare beef fillet. Serve with a nice rich beef glaze or red wine glaze.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 689kj
  • Fat Total 57g
  • Saturated Fat 12g
  • Protein 15g
  • Carbohydrate 28g
  • Sugar 5g
  • Sodium 691mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Joe274Report
I just watched your show which you cooked Beef Wellington or as we used to call "Fillet De Boeuf Wellington" and I was disgusted!! first it does not need the Crepes and secondly you did not put the most important ingredient in the Duxcelle!!!!! (not sure of the spelling it's been a very long time since I retired as a Chef) PATE!, it should be Goose Liver but Duck or at least Chicken liver Pate should be added to your Mushroom mixture but also needed Red Wine and where was the Sauce Béarnaise?
The join of the Pastry, being Full or Rough Puff Should also be on the top with maybe a fancy shaping.
On the other hand I do usually enjoy your shows especially you guys on holiday. :) But I did get angry when you destroyed the legend of Beef Wellington. Looking forward to hearing your response. Joe :)
Posted by Report
What is done with the 100 ml white wine?
Posted by chipmunkReport
Well we all watched this and this is the order for the cook - me - for christmas day this year!