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Coles

  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Dinner is sorted thanks to this tasty beef wellington recipe. The combo of juicy meat with crispy pastry is a match made in heaven.

  • Serves4
  • Cook time30 minutes
  • Prep time30 minutes, +15 mins cooling & 10 mins resting time
Beef wellington on a plate, served with broccolini and beef gravy

Ingredients

  • 2 tsp olive oil
  • 600g whole Coles Australian Beef Eye Fillet, trimmed
  • 30g butter, chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 250g brown cup mushrooms, finely chopped
  • 2 tsp thyme leaves
  • 60g baby spinach
  • 4 sheets ready rolled frozen puff pastry, just thawed
  • 8 slices prosciutto
  • 1 free range egg, lightly whisked
  • Steamed broccolini, to serve
  • Beef gravy, to serve

Nutritional information

Per serve: Energy: 3495kJ/836 Cals (40%), Protein: 55g (110%), Fat: 48g (69%), Sat Fat: 24g (100%), Carb: 43g (14%), Sugar: 2g (2%), Dietary Fibre: 6g (20%), Sodium: 1070mg (54%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Heat the oil in a large frying pan over medium-high heat. Cut the beef fillet into four steaks. Season well. Cook for 5 mins or until browned all over. Transfer to a plate lined with paper towel. Set aside to cool for 15 mins.
  2. Step 2

    Meanwhile, melt the butter in the same frying pan over medium heat. Add the shallot, garlic, mushroom and thyme. Cook for 5-8 mins or until liquid has evaporated. Transfer to a bowl. Set aside to cool.
  3. Step 3

    Blanch the spinach in a saucepan of boiling water until wilted. Drain well, squeezing out all moisture. Finely chop. Add to the mushroom mixture. Season.
  4. Step 4

    Cut four 18cm squares from the pastry. Place 2 slices of prosciutto in a cross shape in the centre of each piece of pastry. Top with mushroom mixture. Place the beef fillet in the centre. Fold the prosciutto over the beef. Brush the pastry around the beef with egg. Bring pastry up around the beef to fully enclose, pressing the edges securely to seal. Place the parcel seam-side down on a baking tray lined with baking paper. Decorate with extra pastry, if desired. Brush with remaining egg. Bake in oven for 15-20 mins or until pastry is puffed and golden. Set aside to rest for 10 mins.
  5. Step 5

    Serve the beef wellingtons with broccolini and gravy.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Make these beef wellingtons up to 2 days ahead. Assemble and wrap the uncooked wellingtons individually in plastic wrap and place them in the fridge. When ready to serve, remove the plastic wrap and cook for 15-20 minutes at 220°C. You can also place the uncooked wellingtons in the freezer for up to 3 months. Thaw overnight in the fridge before baking in the oven.

Mastering a classic beef wellingtons recipe is easy with our step-by-step guide

What is beef wellington? Essentially, it’s tender pink steak, herbed mushrooms and salty cured meat, like prosciutto or bacon, wrapped in crisp puff pastry. The cooking technique is believed to have been created in the late 1800s to early 1900s and it was traditionally shaped into one large roll. In this recipe, you’ll make 4 individual beef wellingtons instead of one bigger log, and while it might look tricky, it’s easy to master once you know what you’re doing. Make these for a special dinner party meal or, once you know how to make the basic recipe, mix it up and try Curtis Stone's salmon wellingtons.

What cured meat to choose? 

We’ve used prosciutto but you can also use bacon or ham – any thinly sliced cured meat will do. It acts as a barrier between the herbed mushrooms and the puff pastry, stopping the pastry from becoming soggy. This is meant to be an elegant dish, so dice your mushroom finely. This texture will also help the filling hold its shape. Sautée the mushroom until the liquid has evaporated – too wet and the pastry will go soggy.

Top tips for how to make beef wellington

These tips help demystify this classic dish and can be applied across most beef wellington recipes. What is the best cut of meat for beef wellington? You want a cut that’s easy to slice when served in the pastry. Go for a beef eye fillet (aka tenderloin) or fillet mignon – these cuts are super tender and juicy and not too fatty.

When it comes to handling your meat, start by bringing it to room temperature before cooking (this should take about 30 minutes). This helps it cook evenly. Pat it dry with a paper towel, then sear it in a pan. Browning the meat locks in the flavour. When it comes to testing the meat for doneness, it’s a good idea to invest in a meat thermometer for wellington beef – that lets you check the meat without opening the pastry (which is almost impossible to do anyway). The beef wellington cooking time is about 15-20 minutes, but you’ll know that it’s ready when the centre of the beef is 52°C.

For more ideas, see our selection of easy beef recipes for inspiration to feed a crowd. 

How to wrap the beef wellington in pastry

The trick here is getting a tight wrap so that the beef juices don’t leak out as the meat cooks. You’re layering upside down here – start with the pastry, then the cured meat, then the mushroom mixture and finally the beef. Fold the pastry edges around securely and then carefully turn the parcel over so it goes on the baking tray seam-side down. 

The perfect accompaniments for beef wellington recipes

You can serve your beef wellingtons with creamy mashed potatoes, mashed pumpkin or a fresh salad tossed in a zingy vinaigrette. For another veg, try roasted asparagus, green beans, cauliflower, broccoli or Brussels sprouts. 

FAQs

Beef wellingtons

Beef wellingtons
  • Serves4
  • Cook time30 minutes
  • Prep time30 minutes, +15 mins cooling & 10 mins resting time
Ingredients
  • 2 tsp olive oil
  • 600g whole Coles Australian Beef Eye Fillet, trimmed
  • 30g butter, chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 250g brown cup mushrooms, finely chopped
  • 2 tsp thyme leaves
  • 60g baby spinach
  • 4 sheets ready rolled frozen puff pastry, just thawed
  • 8 slices prosciutto
  • 1 free range egg, lightly whisked
  • Steamed broccolini, to serve
  • Beef gravy, to serve
    Description

    Dinner is sorted thanks to this tasty beef wellington recipe. The combo of juicy meat with crispy pastry is a match made in heaven.

    Method
    1. Step 1

      Preheat oven to 220°C. Heat the oil in a large frying pan over medium-high heat. Cut the beef fillet into four steaks. Season well. Cook for 5 mins or until browned all over. Transfer to a plate lined with paper towel. Set aside to cool for 15 mins.
    2. Step 2

      Meanwhile, melt the butter in the same frying pan over medium heat. Add the shallot, garlic, mushroom and thyme. Cook for 5-8 mins or until liquid has evaporated. Transfer to a bowl. Set aside to cool.
    3. Step 3

      Blanch the spinach in a saucepan of boiling water until wilted. Drain well, squeezing out all moisture. Finely chop. Add to the mushroom mixture. Season.
    4. Step 4

      Cut four 18cm squares from the pastry. Place 2 slices of prosciutto in a cross shape in the centre of each piece of pastry. Top with mushroom mixture. Place the beef fillet in the centre. Fold the prosciutto over the beef. Brush the pastry around the beef with egg. Bring pastry up around the beef to fully enclose, pressing the edges securely to seal. Place the parcel seam-side down on a baking tray lined with baking paper. Decorate with extra pastry, if desired. Brush with remaining egg. Bake in oven for 15-20 mins or until pastry is puffed and golden. Set aside to rest for 10 mins.
    5. Step 5

      Serve the beef wellingtons with broccolini and gravy.