A true festive showstopper, Beef Wellington combines tender organic beef, rich mushroom duxelles, prosciutto and buttery puff pastry to create an unforgettable centrepiece. This recipe is designed to suit a range of Eversfield Organic beef joints including 1kg Rump, 1kg–1.5kg Fillet, or 1kg–2kg Sirloin.
Perfect for hosting a memorable Christmas celebration or a special winter gathering.
Ingredients
Serves 6–10 depending on joint size
Beef
-
1kg/2kg Organic Rump Joint
or -
1kg or 1.5kg Organic Whole Fillet of Beef
or -
1kg or 2kg Organic Sirloin Joint
-
Sea salt and cracked black pepper
-
2–3 tbsp olive oil or butter
-
2 tbsp English mustard or Dijon
Mushroom Duxelles
-
500g mushrooms (chestnut or mixed wild), very finely chopped
-
2 shallots or 1 onion, finely diced
-
2 cloves garlic, crushed
-
2 tbsp butter
-
Handful fresh thyme or parsley, chopped
-
Salt and pepper
-
Splash of brandy or white wine (optional)
To Assemble
-
8–12 slices prosciutto or Parma ham
-
2 sheets all-butter puff pastry
-
1–2 egg yolks, beaten (for glazing)
-
Cling film for shaping
Method
1. Prepare the Beef
-
Pat the beef dry and season generously.
-
Heat oil or butter in a heavy pan until very hot.
-
Sear on all sides until well browned:
-
Fillet: 1–2 minutes per side
-
Sirloin: 2–3 minutes per side
-
Rump: 3 minutes per side
-
-
Brush with mustard while still warm, then leave to cool completely.
Tip: Cooling fully is essential to keep the pastry crisp and prevent splitting.
2. Make the Duxelles
-
Sauté shallots in butter for 2 minutes, add garlic.
-
Add mushrooms and herbs, cooking until all liquid has evaporated and the mixture becomes paste-like (10–15 minutes).
-
Season and allow to cool.
3. Wrap with Prosciutto
-
Lay cling film on a work surface.
-
Arrange prosciutto slightly overlapping to form a rectangle.
-
Spread the duxelles across the surface.
-
Place beef in the centre and roll tightly to form a firm, even log.
-
Chill for 30–60 minutes.
4. Add the Pastry
-
Roll out pastry and place the beef in the centre.
-
Wrap neatly, trim excess and seal edges.
-
Brush with egg yolk and score lightly for decoration.
-
Chill for another 30 minutes.
5. Roast
Preheat oven to 200°C / 180°C fan
| Beef Cut | Weight | Cook Time | Internal Temperature |
|---|---|---|---|
| Fillet | 1–1.5kg | 35–45 minutes | 50–52°C rare / 54–55°C medium-rare |
| Sirloin | 1–2kg | 45–60 minutes | Same temperatures |
| Rump | 1kg | 55–65 minutes | Longer due to firmness |
Rest for 10–15 minutes before slicing.
Serving Suggestions
-
Creamy mash or dauphinoise potatoes
-
Roasted carrots and parsnips
-
Red wine gravy or Madeira jus
-
Buttered seasonal greens
Eversfield Organic Tips
-
Choose the right cut:
-
Fillet – the most tender, perfect for special occasions
-
Sirloin – fuller flavour, ideal for feeding a crowd
-
Rump – excellent value, richly flavoured
-
-
Don’t skip chilling – essential for shape and pastry integrity
-
Use a meat thermometer for accuracy
-
Cook mushrooms dry to avoid a soggy base
