3 Quick & Easy Beef Wellington Recipes

Healthier Beef Wellington

Looking for a guilt-free version of the classic Beef Wellington? Look no further! Discover a healthier twist on this elegant dish that still delivers on taste and satisfaction. Get ready to impress your loved ones with this mouthwatering creation!


  • Lean beef tenderloin
  • Whole wheat pastry dough
  • Button mushrooms
  • Shallots
  • Garlic
  • Fresh thyme and rosemary
  • Dijon mustard
  • Olive oil
  • Salt and pepper


  1. Sear the beef tenderloin on all sides until browned.
  2. In a food processor, pulse mushrooms, shallots, garlic, thyme, and rosemary until finely chopped.
  3. In a pan, sauté the mushroom mixture with olive oil until moisture evaporates.
  4. Season with salt and pepper and let it cool.
  5. Brush the beef with Dijon mustard and coat it with the mushroom mixture.
  6. Roll out whole wheat pastry dough and wrap it around the coated beef.
  7. Bake until golden brown.

Serving Your Healthier Beef Wellington:

Slice into thick portions and serve alongside roasted vegetables or a fresh salad for a complete meal that will leave everyone satisfied and impressed. Enjoy this guilt-free twist on a classic dish! Your taste buds will thank you! 😊🍽️

Beef wellington canapé recipe

beef wellington

These little canapés of beef Wellington are a great way to wow your visitors, but they're also quite simple to prepare.
Although canapés can be very delicate, this recipe is so good that making the little ones is actually simpler than making the larger wellington. If you'd like, there are a ton of cheats available to save you even more time and work. Although we have manufactured our own pastry cups, if you would rather, you can purchase ready-made vol-au-vent cases. The traditional mushroom duxelle is also used in this dish, but if you want to make things easier, you can simply put a few fried mushroom slices in the pastry's bottom before topping it with the meat. Whatever method you choose, these are among


  • 500g puff pastry package
  • Two teaspoons of olive oil
  • One shallot, cut finely
  • 150g of freshly sliced chestnut mushrooms
  • Little thyme bouquet, freshly plucked leaves
  • 4 tsp white wine or sherry
  • 150g diced beef fillet
  • Mustard or horseradish sauce
You will need:
  • A 6cm cutter with flutes and a 4cm circular cutter


  1. Set oven temperature to 200°C/400°F/Gas 6. Roll out your puff pastry until it's as thick as a piece of 50 pence. Using the fluted cutter, cut out 12 to 15 circles.
  2. Using the round cutter, score a smaller circle from one pastry round. Continue until all of the rounds are baked, then bake for 15 minutes, or until crisp and golden brown. Take out of the oven, then use the spoon handle to make a small hole in the center before moving it to a wire rack to cool.
  3. In the meantime, make the mushroom duxelles by heating up 1 tsp of oil in a big skillet and cooking the shallots, mushrooms, and thyme until they become soft, around 10 minutes. Once the wine or sherry has evaporated, pour it in and continue cooking. Add pepper and salt to taste.
  4. The leftover oil should be heated on high heat in a frying pan. Takes about a minute or two to fry the beef cubes till browned all over. Their center should be pink, so take care not to overcook them. Remove from the way.
  5. Place a beef cube on top of each pastry case after evenly spooning the mushroom mixture into each one. Arrange to be served on a tray with a little dollop of English mustard or horseradish on the side to mop up.

Top tip for making these beef wellington canapés

Swap out the beef for a vegetable version by adding a cube of sweet potato or butternut squash.

Gordon Ramsay beef Wellington recipe

beef wellington

Four famished individuals can be served with the Gordon Ramsay beef Wellington recipe in about 50 minutes of cooking time. 

A beef Wellington is a great option if you're searching for a unique main course instead of turkey or maybe you want to serve something visually stunning for New Year's Eve. Even chefs prefer to take some shortcuts, so Gordon's recipe is simple to follow and employs store-bought pastry. 


  • 400g of coarsely sliced flat cap mushrooms
  • One tablespoon of olive oil 
  • A 750-gram prime beef fillet
  • 1–2 tablespoons English mustard
  • Six to eight Parma ham slices and 500g of premade puff pastry flour, to dust
  • two beaten egg yolks


  1. Place the mushrooms and some spice in a food processor, and pulse until a rough pulp forms. To cook off the moisture from the mushrooms, scrape the paste into a pan and cook over high heat for about 10 minutes, turning often. To cool, spread out on a plate.
  2. Add the olive oil to a frying pan and heat. Sear the beef for only 30 seconds on each side in a hot pan after seasoning it all over with salt and pepper. At this point, all you want to do is color it; don't cook it. After taking the beef out of the pan to cool, coat it completely with mustard.
  3. Arrange the Parma ham slices in slightly overlapping rows on a work surface covered with a layer of cling film. Place the cooked beef fillet in the center of the ham after spreading the mushroom paste over it with a palette knife.
  4. Form a tight barrel shape with the beef by neatly rolling the Parma ham and mushrooms around it, holding tightly to the cling paper from the edge. For security, cling film ends should be twisted. To help the meat set and maintain its shape, chill it for 15 to 20 minutes.
  5. On a surface dusted with flour, roll out the puff pastry to a huge rectangle the size of a £1 coin. Take off the beef's cling film and place it in the middle. Apply egg yolk to the pastry that surrounds it.
  6. After folding the ends over, round the meat with the pastry, trimming off any extra. After turning over, place on a baking sheet with the seam below. To allow the pastry to rest, chill for approximately fifteen minutes after brushing the entire crust with egg.
  7. Preheat oven to 200°C (180°C for Gas 6). Score the pastry lightly at intervals of 1 cm, then glaze it once more with a beaten egg yolk. After 20 minutes of baking, reduce the oven temperature to 180C (160C fan, Gas 4) and continue cooking for an additional 15 minutes.
  8. Let it rest for ten to fifteen minutes, then slice and serve with your preferred side dishes. When serving, the beef should still have a pink center.

Top tips for making the Gordon Ramsay beef Wellington

Try to wrap the Parma ham around your steak as tightly as you can; this will assist keep the juices inside the meat while it cooks.

Another way to get your Wellington's outside particularly crisp is to season it well with sea salt flakes and be sure to give it time to rest after cooking. It gives the meat time to unwind and cook through. 

Can you prepare beef wellington ahead?

Gordon says that you can wrap the beef fillet in the pastry and refrigerate it for the night. This aids in obtaining the ideal form as well. Remove the fillet from the refrigerator half an hour before cooking, and proceed with the recipe's instructions in a hot oven. 

What cut of beef is best for beef wellington?

Beef tenderloin fillet is the suggested piece of beef for a beef Wellington. The name itself gives it away: the beef tenderloin is the most soft cut of beef. Its flavor is succulent and lean, melting in your tongue.

Should beef wellington be pink in the middle?

Yes, the beef should be medium rare in the center for tender slices of beef Wellington; this will give the meat a pink hue. This may seem strange to those who are used to well-done steak, but if you cook it longer, the meat dries out and gets tougher.

Can I reheat leftovers slices of beef wellington?

Certainly, rewarm them in the oven. After arranging the slices on a wire rack placed over a baking tray, cover them loosely with foil. The pastry should remain crisp and flaky as a result. Cook the meat until it is thoroughly heated. If the crust still needs to crisp up a bit near the end of cooking, remove the foil for a few minutes..

What else can I do with beef wellington leftovers?

Remaining pastry can be used to deconstruct the Wellington and incorporate it into other recipes if you'd want to use it in a different way. The ham and mushroom layer should stay in place since it will only enhance the flavor of any meals you prepare with it. Slice the beef thinly to use on sandwiches, into strips for stir-fries, or into bits for pie filling. To avoid burning, add the pastry later in the cooking process than you normally would. Alternatively, you may use the dough plain and use it as croutons by just crisping it up in the oven.

Post a Comment