Beef Wellington

Raymond Blanc

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100g white onion, finely chopped

1 sprig thyme

1 bay leaf

30g unsalted butter

2 pinches sea salt

2 pinches pepper, ground black

2 cloves garlic, finely chopped

500g flat mushrooms, chopped fine in a food processor

10g flat leaf parsley, finely chopped

2g tarragon leaves, finely chopped


1kg beef fillet

2 pinches sea salt

2 pinches pepper, ground black

30ml vegetable oil

6 slices parma ham

500g puff pastry, all butter, rolled to 15cm x 30cm and ½ cm thick

2 egg yolks

1 pinch sea salt

Red wine sauce:

30g butter, unsalted

2 small shallots, finely sliced

100g button mushrooms, finely sliced

250ml red wine

350ml brown chicken stock

1 tarragon leaf

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For the mushrooms

In a large sauté pan covered with a lid, on a medium heat, gently sweat the onions and herbs in the butter with a couple of pinches of salt and pepper for 5 minutes. Once they are translucent and soft, remove the lid, increase the heat to high, add the garlic and cook for 20 seconds stirring constantly to reduce the liquid from the onions and cook out the raw garlic. Add the finely chopped mushrooms and cook for 10 minutes stirring constantly until they are cooked through and all the moisture has evaporated.

Spoon the mixture onto a tray and leave to cool before placing in the fridge to firm up.

For the beef

Season the fillet of beef with salt and pepper.

Pre-heat a large frying pan on a high heat and sear the beef in the oil for no longer than 2 minutes.

Place onto an oven tray and leave to cool while you roll out your puff pastry. Ensure the pastry is rolled out to a thickness of 2mm and is roughly 30cm long by 35cm wide.

Place the Parma ham slices onto the pastry, ensuring it is 2cm longer than your fillet of beef with enough length to completely wrap around the beef. Spoon the mushroom mixture onto the Parma ham and spread to an even thickness making sure you discard the bay leaf and any thyme stalks.

Mix the egg yolks and 1 pinch of sea salt together in a bowl.

Place the seared fillet of beef in the centre of the mushrooms, brush the inside edges of the pastry with the seasoned egg yolk and gently roll the pastry, Parma ham and mushrooms around the beef.

Firmly press the overlap of pastry to seal in the beef and tuck the edges underneath. Place this onto a tray lined with greaseproof paper and using a small knife, gently score the pastry with whatever pattern you choose. Brush with the remaining egg yolk and leave to rest in the fridge while you preheat your oven to 200°C.

Cook for 35 minutes until the pastry is golden brown and leave to rest for at least 15-20 minutes before you carve it at the table with a little red wine sauce and vegetable of your choice.

For the red wine sauce

On a medium heat, soften the shallots in the butter for 2-3 minutes, add the mushrooms and soften for a further 2 minutes. Pour in the red wine and reduce by half. Add the stock, and continue to reduce by half. Taste, correct the seasoning if required and infuse the tarragon for five minutes.


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Recipe © Raymond Blanc 2015.

Photograph © Jean Cazals 2015.