Beef Wellington

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(1 vote)
Beef Wellington
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Health Score:
6,8 / 10
1 hr 20 min.

Healthy, because

Even smarter

Beef wellington is a classic dish that is perfect for the wintertime because it is full of protein and healthy fats, as well as nutrients from the vegetables. 

Serve this with a side of mashed or roasted potatoes for a complete meal. 


21 ozs frozen Puff pastry dough
36 ozs Beef fillet
1 garlic clove
1 oz clarified butter
1 Tbsp Mustard
1 egg
For the Filling
6 ozs button Mushroom
4 ozs cooked ham
½ bunch parsley
1 garlic clove
2 ozs butter
For the Sauce
3 ½ ozs onions
6 ozs button Mushroom
2 Tbsps vegetable oil
3 Tbsps chopped parsley
8 ozs Red wine
4 ozs Beef stock
1 Tbsp Tomato paste
6 Tbsps sherry
3 ½ ozs butter
For the carrots
1 bunch carrots
5 Tbsps cold butter
3 Tbsps sugar
How healthy are the main ingredients?
carrothamonionsugarMustardTomato paste

Preparation steps


Thaw the puff pastry. Rinse the meat and pat dry.

Peel the garlic, mash and rub the meat with it. Heat the clarified butter in a roasting pan, sear the meat, remove, season with salt and pepper, and brush with mustard.


Trim the mushrooms and chop. Finely chop the ham, rinse parsley, shake dry and finely chop. Peel and crush the garlic. Sauté everything in butter, season with salt and pepper and cook for 5 minutes.

Preheat the oven to 425°F. Unroll 2 of the puff pastry sheets and place side by side, brush the seams with water, and roll out approximately 1/16 inch thick. Spoon half of the filling in the center, place the beef on top and cover with remaining filling. Separate the egg, brush the edges with egg white, wrap the beef in the dough and press down firmly on the edges to seal.

Roll out the remaining puff pastry, cut out Christmas shapes (some stars to decorate the top), brush the wrapped beef with egg yolk and top with some of the stars. Place on a cold baking sheet and bake 50 minutes.


Place the remaining stars on the baking sheet 10 minutes before end of baking.


Peel and cut the green tops from the carrots and cook in salted water for 8 minutes. Rinse under cold water, drain and glaze in a wide pan in the butter with the sugar.


Peel the onions and chop. Trim the mushrooms and finely chop. Saute everything in oil. Add the parsley and red wine and simmer. Season with tomato paste and sherry and stir in the cold butter in small pieces. Let rest meat 10 minutes, then slice and serve with the sauce, puff pastry stars and carrots.