Beef Wellington

Name: Beef Wellington
Cuisine: United Kingdom
Ingredients: sunflower oil or butter; sunflower oil or butter; salt and freshly ground black pepper; 1 banana shallot, finely chopped; 2 garlic cloves, crushed; 1 tbsp fresh thyme leaves; 200 g mushrooms, very finely chopped; 150 g plain flour; 1 medium egg; 250 ml milk; 1 tbsp English mustard; 1 x 320 g sheet of ready-rolled puff pastry; 1 egg, lightly beaten; salt and freshly ground black pepper; 1 tbsp olive oil; 500 g centre cut fillet of beef

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

We have our old head chef Chris to thank for this recipe: we stock these in the shop freezer and they sell by the dozen in the lead up to Christmas. You can make it in advance and keep it in the fridge for 24 hours or the freezer for a month (let it defrost in the fridge overnight before you cook it).

Ingredients

1 tbsp olive oil
500 g centre cut fillet of beef
1 tbsp</

United Kingdom
Scottish
Main course
Scotland
Christmas

Method

Place a frying pan on a high heat and add a tablespoon of olive oil. Season the beef with salt and freshly ground black pepper, then put it in the hot pan and sear on all sides until you’ve got a nice, browned crust. Remove from the pan and place on a wire rack to rest.
To make the mushroom duxelle, put a tablespoon of olive oil in a pot on a medium heat and ad

Ingredients

Method

Photos