Learn how to make a perfect Beef Wellington with this stepbystep guide. This iconic dish combines juicy beef tenderloin, rich mushroom duxelles, and a golden puff pastry crust. Perfect for dinner parties, holidays, or special occasions, this recipe breaks down the process to help you achieve restaurantquality results at home. Whether you’re a beginner or an experienced cook, this Michelininspired tutorial will show you how to master one of the most famous dishes in the culinary world. Follow along to impress your guests with this showstopping classic!

VIDEO CHAPTERS
00:00 Intro
00:05 Preparing the Mousse
02:57 Preparing the Pancakes
03:48 Finishing the Mousse
05:02 Preparing the Duxelles
10:10 Cooking the Pancakes
11:08 Searing the Meat
12:02 Building the Wellington
18:40 Cooking the Wellington

INGREDIENTS
1.2kg Beef fillet
Puff Pastry; rolled
Egg wash; 1 egg and 1 tbsp water
Oil; for searing

Mushroom duxelles:
1kg chestnut mushrooms
1 shallot Shallots; finely diced
50g Garlic; finely diced
Salt & pepper; to taste
Butter & Oil

Chicken mousse:
400g chicken breast; cubbed and semi frozen
1 whole eggs
10g fine salt
250g double cream

Spinach pancake:
170g baby spinach
3 large eggs
375g whole milk
250g flour
Parsley
Dijon Mustard

Method:
1. Mushroom Duxelles: Roughly chop the chestnut mushrooms in a food processor, then set aside. In a heated pan, add a little oil and sweat the shallots until translucent. Add the grated garlic and cook for another minute, stirring occasionally.
2. Add the chopped mushrooms to the pan and cook on mediumhigh heat, stirring occasionally, until all the moisture evaporates. Season with salt and pepper to taste. Set aside to cool.
3. Spinach Pancakes: Roughly chop the spinach and add it to a blender with the eggs, flour, and milk. Blend on high speed for about 3 minutes, until smooth. Set the batter aside to rest for 30 minutes.
4. Cook the Pancakes: In a heated pan, add a drop of oil and spread it around with a paper towel or cfold. Ladle in a small amount of pancake batter to make an ultrathin pancake. Cook on lowmedium heat for about 45 seconds on each side, without letting it colour. Set the cooked pancakes aside to cool.
5. Chicken Mousse: Place the diced chicken breast, eggs, and salt in a cold food processor. Blitz the mixture while scraping down the sides until it forms a smooth, shiny paste.
6. Decant the mixture into a bowl placed over ice to keep it cool.
7. Add Cream to Chicken Mousse: Gradually fold in the cold double cream by hand, using a firm spatula. Do not use the food processor at this stage, as it could whip the cream and cause the mousse to split. Keep the chicken mousse refrigerated at all times when not in use.
8. Beef Wellington Preparation: In a very hot pan or grill, sear the beef fillet in oil until it forms a dark, golden crust on all sides (about 2–3 minutes per side). Remove from heat and let cool.
9. Wrap the seared beef fillet tightly in cling film and chill in the fridge for at least 30 minutes. Once chilled, brush the beef with Dijon mustard.
10. Assemble the Wellington: Lay a thin layer of the spinach pancakes on a sheet of cling film. The pancakes should extend about 2cm beyond the length and width of the beef fillet.
11. Spread a 2cm thick layer of the chicken moussemushroom duxelles mixture over the pancakes. Lay the mustard brushed beef on top of the spinach pancakes and mousse mixture, then carefully wrap and roll the package using the cling film, ensuring everything is tightly wrapped. Chill in the fridge for another 30 minutes.
12. Wrap in Pastry: Remove the wrapped beef from the cling film and place it on a sheet of puff pastry. Roll the pastry over the beef fillet, sealing the edges. Trim any excess pastry and tuck in the ends. Brush the entire pastry with an egg wash (1 egg beaten with a splash of water) for a golden finish.
13. Bake the Wellington: Preheat your oven to 220°C (400°F). Place the prepared Wellington on a baking tray lined with parchment paper.
14. Bake for 12 minutes, reduce the temperature to 180°C and cook for a further 22 minutes or until the Wellington reads 30 degrees, for mediumrare, use a meat thermometer to check the internal temperature of the beef; it should come up to around 3845°C (120–130°F). Rest the Wellington for 10 minutes before slicing and serving.