Beef Wellington
Our version of this classic dish is easier (and cheaper!) than you might think – and it tastes super indulgent too.
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NutritionPer Serving
- Calories514
- Carbs31g
- Protein35g
- Fat27g
- Saturates10g
- Sugars1.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Beef Wellington has a bit of a reputation for being not only really difficult to make, but quite expensive too.
Our version of the traditional dish uses lean medallion steaks to keep the cost and the calories lower and the ready rolled pastry makes it much easier to make than you might think.
This recipe makes two Wellingtons which serve 4 people in total (half a Wellington each). When served with some tasty sides this makes a really filling meal that’s perfect for a special occasion.
We’d recommend serving alongside dishes like our Cranberry and Pomegranate Sauce, Mulled Wine or Creamed Cabbage and Leeks – they’re the perfect partners to this Beef Wellington!
When you cut the Wellingtons to serve them, you might find that the beef is not as cooked as you would like. In this case, simply cover the Wellington in foil and pop it back into the oven for an extra 5 minutes.
We’d advise using a food processor to cut up your onions and mushrooms as this will make it much quicker and easier than doing this by hand.
We have used shallots in this recipe as they are a little more subtle in flavour, but you can substitute for onion if you prefer – it’ll taste delicious either way.
This Beef Wellington is not only the perfect dish to serve at a dinner party, it’s also a fantastic alternative to roast turkey when served as part of your Christmas dinner. You can find our wide range of Christmas recipes here if you’re looking for inspiration for the big day!
Do you need any special ingredients to make this Beef Wellington?
The ingredients for this recipe are relatively straightforward and you should be able to find them all in your local supermarket.
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You’ll need a really sharp knife to slice your Beef Wellington before serving, like this one.
Using a food processor makes finely chopping the shallots and mushrooms much quicker and easier.
How many calories are in this Beef Wellington?
There are 514 calories per portion in this Beef Wellington which means it falls into our Special Occasion category.
This Beef Wellington is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 200°C.
Step 2
Spray the frying pan with low calorie cooking spray and heat over a high heat. Season the steaks with salt and pepper and add to the pan.
Step 3
Sear the steaks for a minute on each side, making sure to sear the sides as well. Once the outsides are browned set aside on a plate to rest and cool.
Step 4
Turn the heat down to medium and add the shallots and garlic to the frying pan. Cook for 5 minutes until they start to soften.
Step 5
Add the finely chopped mushrooms, mustard and thyme to the pan with the shallots and season with a little more salt and pepper. Cook for another 5 minutes, or until some of the moisture from the mushrooms has been cooked off. You don’t want this mixture to be too wet! Once cooked, set aside to cool.
Step 6
Cut your pastry into 4 squares. On two of the squares, spoon some of the mushroom mix, leaving a 1cm gap around the edge.
Step 7
Place the steaks on top of the two squares with the mushroom mixture. Baste the 1cm gap with some of the beaten egg.
Step 8
Spoon more of the mushroom mix onto the tops of the steaks. Then drape the remaining squares of pastry over each, cutting off any excess and using a fork to crimp the edges.
Step 9
Take a baking tray lined with foil and spray well with low calorie cooking spray. Place the wellingtons on top and baste the tops of the pastry with the remaining beaten egg. Chill for a minimum of 15 minutes in the fridge.
Step 10
Once chilled place into the centre of the oven. Cook for 20 minutes for medium rare, or 25 for medium. The pastry should be golden brown.
Step 11
Remove from the oven. Using a very sharp knife slice the wellingtons in half and serve.
What could I serve with this Beef Wellington?
This Beef Wellington works really well with pretty much any accompaniment you can think of. We especially love it when served with any of the following:
How do you know when this Beef Wellington is cooked?
The length of time that you cook your Beef Wellington for will depend on how you like your beef cooked.
For a medium rare cook, bake your Wellington for 20 minutes, or for a medium cook, bake your Wellington for 25 minutes.
The pastry should be golden brown when cooked.
If when you cut the Wellington to serve you find it’s not as done as you would like, cover in foil and put back in the oven for an extra 5 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can I keep this Beef Wellington in the fridge?
This recipe should be served straight away and is not suitable to be kept in the fridge to be eaten at a later date.
Can I freeze this Beef Wellington?
No, we don’t recommend freezing this recipe.
How do I reheat this Beef Wellington?
This recipe is best enjoyed freshly made and should not be reheated.
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Beef Wellington
Our version of this classic dish is easier (and cheaper!) than you might think - and it tastes super indulgent too.
-
Prep Time
25 MINS
-
Cook Time
35 MINS
- KCals 514
- Carbs 31G
Instructions
- Pre-heat the oven to 200°C.
- Spray the frying pan with low calorie cooking spray and heat over a high heat. Season the steaks with salt and pepper and add to the pan.
- Sear the steaks for a minute on each side, making sure to sear the sides as well. Once the outsides are browned set aside on a plate to rest and cool.
- Turn the heat down to medium and add the shallots and garlic to the frying pan. Cook for 5 minutes until they start to soften.
- Add the finely chopped mushrooms, mustard and thyme to the pan with the shallots and season with a little more salt and pepper. Cook for another 5 minutes, or until some of the moisture from the mushrooms has been cooked off. You don't want this mixture to be too wet! Once cooked, set aside to cool.
- Cut your pastry into 4 squares. On two of the squares, spoon some of the mushroom mix, leaving a 1cm gap around the edge.
- Place the steaks on top of the two squares with the mushroom mixture. Baste the 1cm gap with some of the beaten egg.
- Spoon more of the mushroom mix onto the tops of the steaks. Then drape the remaining squares of pastry over each, cutting off any excess and using a fork to crimp the edges.
- Take a baking tray lined with foil and spray well with low calorie cooking spray. Place the wellingtons on top and baste the tops of the pastry with the remaining beaten egg. Chill for a minimum of 15 minutes in the fridge.
- Once chilled place into the centre of the oven. Cook for 20 minutes for medium rare, or 25 for medium. The pastry should be golden brown.
- Remove from the oven. Using a very sharp knife slice the wellingtons in half and serve.
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Recipe notes
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12 comments
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Shirley BraznellThursday 15th February 2024
Which book is this in
HollyWednesday 21st February 2024
Hey Shirley, this recipe is exclusive to our website so doesn’t appear in any of our books. We have a handy guide HERE on how to save your favourite recipes to your account, hope that helps!
AmyWednesday 14th February 2024
Does this need some sort of sauce/gravy with it? What would you suggest to accompany the dish?
LisaThursday 15th February 2024
Hi Amy, our gravy recipe goes well with this, but personally, I love it with our peppercorn sauce 🙂
https://pinchofnom.com/recipes/gravy/
https://pinchofnom.com/recipes/creamy-pepper-sauce/
AmandaSaturday 22nd October 2022
Can you use puff pastry instead of shortcrust?
HollyMonday 24th October 2022
Hey Amanda, yes you can swap the pastry and adjust the calories accordingly, hope that helps!
HariettSunday 20th March 2022
Are the beef medallions 340g a piece? Or is that for 2 bits as I’m looking to make 3 Parcels to feed 6
HollyMonday 21st March 2022
Hey Hariett, we used extra lean beef medallion steaks that are approximately 170g per steak. I’ve altered the way the ingredients are written so that it makes it cleared when the recipe is scaled up or down, hope that helps!
StephanieFriday 25th February 2022
Could this be done using something other than mushrooms?
SharonMonday 7th March 2022
Hi Stephanie, mushrooms are traditionally part of Beef Wellington recipes so swapping them for something else will change the nature of the dish. However, if you want to try something else, you could try very finely chopped and cooked caramelised onions and cooked bacon mixed with grated Parmesan. Another idea is very finely chopped and cooked caramelised onion and chestnuts mixed with thyme. Other ingredients that may work are well drained sun dried tomatoes, cooked spinach that’s been squeezed really well to remove the liquid, and pesto. Choose a combination of any of these to make a paste that suits you, but just make sure it’s spreadable and not wet. You will need to alter the calories accordingly. We’d love to hear how you get on!
Lauren LeminTuesday 9th March 2021
Made this for date night for me and hubby. Served with roast potatoes, Chantenay Carrots and greens beans. Was absolutely delicious and perfect for a romantic dinner.
HollyTuesday 9th March 2021
Hi Lauren, thanks for your message so glad you and your husband enjoyed the Beef Wellington!
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