Beef Wellington

  • 25MINS
  • 35MINS
  • 514KCAL

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

Beef Wellington - Pinch of Nom Slimming Recipes

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!

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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!

How Weight Watchers friendly is this Beef Wellington recipe?

  • You need to count 14 Points per portion of this Beef Wellington recipe if you’re on WW Green.
  • You need to count 14 Points per portion of this Beef Wellington recipe if you’re on WW Blue.
  • You need to count 14 Points per portion of this Beef Wellington recipe if you’re on WW Purple.

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.

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Using a food processor makes finely chopping the shallots and mushrooms much quicker and easier.

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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 3 pinchofnom.com

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 4 pinchofnom.com

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 5 pinchofnom.com

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 6 pinchofnom.com

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 7 pinchofnom.com

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 8 pinchofnom.com Step 8 pinchofnom.com

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 9 pinchofnom.com

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.

Beef Wellington - Pinch of Nom Slimming Recipes

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:

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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
  • WW Points:
  • 14 Green
  • 14 Blue
  • 14 Purple

Ingredients

  • 2 extra lean beef medallion steaks around 340g total weight
  • 300 g ready rolled shortcrust pastry
  • 300 g mushrooms very finely diced
  • 2 shallots or 1 small onion very finely diced
  • 2 cloves of garlic peeled and minced
  • 1 sprig of fresh thyme leaves only (or 1/2 tsp of dried thyme)
  • 1/4 tsp mustard powder
  • 1 small egg beaten
  • salt and pepper to taste
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Pre-heat the oven to 200°C.
  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.
  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.
  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.
  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.
  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.
  7. Place the steaks on top of the two squares with the mushroom mixture. Baste the 1cm gap with some of the beaten egg.
  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.
  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.
  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.
  11. Remove from the oven. Using a very sharp knife slice the wellingtons in half and serve.

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Recipe notes

If you like your steak more well done, cook it for an extra few minutes on each side in step 3.

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