Beef Wellington Recipe with Finest Pembrokeshire Beef
Crafted with Quality from Prendergast Butchers

Few dishes evoke as much culinary grandeur as Beef Wellington, a classic British centrepiece that celebrates the finest beef, tender pastry, and rich flavours. With Prendergast Butchers’ exquisite Pembrokeshire beef as the star ingredient, this recipe elevates the dish to unparalleled levels of luxury and taste. Let’s dive in!

Ingredients

For the Beef Wellington:

  • 1kg Pembrokeshire beef fillet
  • 2 tbsp olive oil
  • 300g mushrooms (a mix of chestnut and wild mushrooms works beautifully)
  • 2 cloves garlic, finely minced
  • 2 tbsp unsalted butter
  • 100g prosciutto or Parma ham
  • 500g puff pastry (store-bought or homemade)
  • 2 egg yolks, beaten with 1 tbsp water (for egg wash)
  • 2 tbsp Dijon mustard

For the Red Wine Sauce (Optional):

  • 250ml good-quality red wine
  • 250ml beef stock
  • 1 small shallot, finely chopped
  • 1 sprig fresh thyme
  • 1 tbsp unsalted butter

Instructions

Step 1: Prepare the Beef

  1. Sear the Beef:
    • Heat the olive oil in a large skillet over medium-high heat. Season the Pembrokeshire beef generously with salt and pepper.
    • Sear the fillet on all sides for about 1-2 minutes per side until beautifully browned. Set aside to cool completely.
  2. Coat with Dijon Mustard:
    • Once the beef has cooled, brush it evenly with Dijon mustard. This step infuses the meat with an added layer of tangy flavour.

Step 2: Make the Mushroom Duxelles

  1. Cook the Mushrooms:
    • Finely chop the mushrooms, or pulse them in a food processor.
    • In a skillet, melt the butter and sauté the mushrooms and garlic until the moisture has evaporated, and the mixture resembles a dry paste. Season with salt and pepper, then set aside to cool.

Step 3: Assemble the Wellington

  1. Layer with Prosciutto:
    • Lay a large sheet of cling film on a clean work surface. Arrange the prosciutto slices on it, slightly overlapping to form a rectangle.
  2. Add Mushroom Duxelles:
    • Spread the mushroom duxelles evenly over the prosciutto.
  3. Wrap the Beef:
    • Place the cooled beef fillet at the centre. Use the cling film to roll the prosciutto and mushrooms around the beef, forming a tight log. Refrigerate for 20-30 minutes to firm up.
  4. Wrap in Pastry:
    • Roll out the puff pastry on a floured surface. Unwrap the beef and place it on the pastry. Fold the pastry over the beef, sealing the edges with the beaten egg yolk. Trim any excess pastry.
    • Brush the entire pastry with egg wash and score lightly with a knife for decoration.

Step 4: Bake the Wellington

  1. Preheat the Oven:
    • Heat your oven to 200°C (400°F).
  2. Bake:
    • Place the Wellington on a baking tray lined with parchment paper. Bake for 30-35 minutes for medium-rare, or longer if desired. Use a meat thermometer to ensure the internal temperature reaches 54°C (130°F) for medium-rare.
    • Rest the Wellington for 10-15 minutes before slicing.

Step 5: Make the Red Wine Sauce (Optional)

  1. In a small saucepan, sauté the shallot in butter until softened. Add the red wine and thyme, simmering until reduced by half.
  2. Add the beef stock and continue simmering until the sauce is thickened. Strain and serve alongside the Wellington.

Serving and Pairing

Slice your Beef Wellington into generous portions and serve with creamy mashed potatoes, buttered green beans, or roasted seasonal vegetables. Pair with a robust red wine like a Bordeaux or a rich Malbec for a truly indulgent meal.

Why Prendergast Butchers’ Pembrokeshire Beef?
The quality of Pembrokeshire beef from Prendergast Butchers ensures that your Wellington will have the tender texture and deep, rich flavour that this iconic dish deserves. Locally sourced and expertly butchered, it’s a testament to the craftsmanship of Pembrokeshire producers.

Enjoy this classic dish that marries tradition, quality, and the heart of Welsh produce. Perfect for special occasions or a luxurious Sunday dinner!

Bon appétit!