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Beef wellington

Name: Matt Moran's beef wellington recipe
Ingredients: 1.2 kg beef tenderloin, centre cut; 80.00 ml vegetable oil; 40.00 ml Dijon mustard, plus extra, to serve; 1 bunch silverbeet, leaves picked, blanched and dried with paper towel; 2 (750g total) sheets frozen puff pastry, just thawed (we used Carême); 1 egg, beaten; 2 tsp Full Cream Milk; Salad, to serve (optional); 3 (150g total) eschalots, thinly sliced; 2 garlic cloves, chopped; 1kg mushrooms (we used Swiss brown), thinly sliced; 100ml Madeira (fortified wine, from bottle shops)

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 04, 2024

When it comes to making a centrepiece roast to anchor your dining table, you'll be hard-pressed to find something quite as elegant or sumptuous than beef wellington. This classic British dish has proved that a perfectly cooked piece of tenderloin rolled in a crispy, buttery pastry is worth making history, and we tend to agree. Here, Matt Moran shares his take on the traditional beef wellington recipe, so you can deliver the perfect roast at your next feast.

"This recipe involves a bit of technique and time, but the finished product is well worth the effort," Moran says. "The perfect wellington is a beautiful golden brown and flaky pastry and a perfectly cooked piece of beef in the centre – nothing is better than cutting into a perfect beef wellington."

What you need to know before you start

You’ll need to start this recipe a day ahead, as the beef tenderloin is required to chill overnight in the fridge, tightly wrapped, to form an even shape. On the day you’re cooking, don’t stray too far from the kitchen, as various elements will need to be cooked and chilled, including the duxelles (mushroom mixture), the seared tenderloin and the wrapped wellington.

To prepare this recipe at home, you’ll need basic cooking equipment such as a frypan, a food processor, a tray, plastic wrap, a rolling pin, a brush and a meat thermometer, as well as fridge space to keep components cool and plenty of bench space to roll the wellington.

Why is this the best beef wellington recipe?

Australian chef and restaurateur Matt Moran’s version of beef wellington celebrates beautiful produce and rich, punchy flavours. This elegant and impressive-looking dish is a classic British recipe that’s gained popularity around the world. It features a perfectly cooked piece of tenderloin rolled in a crispy, butter pastry shell to create a show-stopping main course, perfect to feed a crowd.

The beef is coated in a rich, savoury duxelles, a French term that refers to a minced mushroom mixture. If you can, we recommend making the duxelles in advance, to free up time on the day you’re cooking and allowing the flavours to develop and deepen. Be sure to store it in an airtight container in the fridge before you’re ready to cook.

What cut of meat is used for beef wellington?

The best cut of meat to use in a classic wellington recipe is beef tenderloin – more specifically, the centre cut is used for a fattier and richer finish. It can also be wrapped easily to create the wellington shape.

If straying from tradition, other hero proteins like pork, lamb, salmon and even ocean trout and turkey can be used. It’s also common to find mini or individual wellingtons made with lean beef mince or beef fillet.

What are common mistakes in beef wellington?

One of the biggest issues that arise from cooking a beef wellington is a soggy pastry. However, there are a number of things you can do to prevent this from happening. Watch out for excess moisture in the duxelle by cooking the mushrooms thoroughly, to cook out as much moisture as possible. Sear your beef on all sides to seal the moisture in, so it doesn’t leak out while it’s baking. Finally, make sure your pastry is cold. If it’s not, the butter in your pastry will melt too quickly when baking, and can make your pastry soggy.

Overcooked beef is also a common problem for a wellington. The tenderloin should be just seared on all sides, wrapped in a 5mm-thick pastry and cooked in a preheated oven at 210°C/190°C fan-forced for 50 minutes. Be sure to rest the wellington in a warm place for 30 minutes before checking the internal temperature with a meat thermometer. It should read 60°C for medium rare.

What ingredients you’ll need

Beef tenderloin: Tenderloin is used for its tender meat, uniform shape and how it pairs beautifully with the mushroom mixture.

Vegetable oil: Oil is used to create a beautiful sear on the beef, and in the mushroom mixture.

Dijon mustard: Mustard is brushed over the seared tenderloin to add a delicious tangy layer and to create a barrier to retain moisture.

Silverbeet: The leaves of the silverbeet are used to wrap the wellington. The leaves have an earthy, slightly sweet and bitter flavour when cooked.

Frozen puff pastry: The entire dish is wrapped in puff pastry and baked until golden to achieve a beautiful flaky crust.

Egg: Egg is brushed over the pastry to create a glossy finish. It also helps the pastry to crisp in the oven.

Milk: Similarly, a splash of milk is combined with the egg to brush over the unbaked wellington.

Eschalots: Thinly sliced eschalots provide a mild, sweet onion flavor that enhances the savoury depth of the duxelles.

Garlic cloves: Garlic contributes a fragrant, pungent kick that complements the earthy mushrooms.

Mushrooms: Mushrooms form the base of the duxelles, creating a thick, flavourful paste when blitzed. We use Swiss brown.

Madeira: This fortified wine adds a touch of sweetness and acidity to the duxelles.

How do you wrap a beef wellington?

The layers of a beef wellington include the tenderloin, Dijon mustard, duxelles, silverbeet leaves and puff pastry. To correctly wrap this dish, you’ll need plastic wrap. Begin by brushing the seared tenderloin with mustard and letting it cool.

When you’re ready to wrap, place a piece of plastic wrap on your benchtop, followed by the silverbeet leaves and the mushroom mixture. Place the cooled beef on top and roll to tightly wrap into a log shape and refrigerate. Once chilled, the log shape can be placed in the centre of the puff pastry and tightly wrapped once more before baking.

How to store leftover beef wellington

Leftover beef wellington can be stored in an airtight container in the fridge and consumed within 2-3 days. Reheat in the microwave or in the oven until the beef is warmed through, however the puff pastry may not retain its crispness.

What to serve with beef wellington

Serve your beautiful beef wellington with a side of Dijon mustard and a fresh garden salad. If you prefer, go all out with perfectly roasted potatoes, a cauliflower bake or simple steamed greens. Don’t forget to complete your feast with a red wine gravy or jus to tie everything together.

Drink pairings with beef wellington

Enhance the rich savoury flavours of your beef wellington by choosing a complementary drink. Options include a full-bodied red such as a Bordeaux or shiraz, or provide a refreshing contrast with a glass of Champagne or prosecco.

If you love our beef wellington recipe, try this

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1.2 kg beef tenderloin, centre cut
2 tbs vegetable oil
2 tbs Dijon mustard, plus extra, to serve
1 bunch silverbeet, leaves picked, blanched and dried with paper towel
2 (750g total) sheets frozen puff pastry, just thawed (we used Carême)
1 egg, beaten
2 tsp Woolworths Full Cream Milk
Salad, to serve (optional)

Duxelles

2 tbs vegetable oil
3 (150g total) eschalots, thinly sliced
2 garlic cloves, chopped
1kg mushrooms (we used Swiss brown), thinly sliced
100ml Madeira (fortified wine, from bottle shops)

Method

1.

Trim any silverskin (layer of silvery connective tissue) from the beef tenderloin, then wrap beef tightly in plastic wrap to ensure a tight, evenly shaped roll throughout. Chill overnight.
2.

To make the duxelles, heat the oil in a large frypan over medium-high heat. Cook the eschalot and garlic, stirring occasionally, for 5-8 minutes, until translucent and soft. Add the mushrooms and cook for 10-15 minutes, until water from mushrooms has evaporated and mushrooms are golden brown. Add the Madeira and cook until evaporated. Season and spoon onto a plate lined with paper towel to absorb excess moisture. Set aside to cool completely. Transfer to a food processor and pulse until finely chopped.
3.

Remove beef from plastic and place on a tray. Coat in a little vegetable oil and season generously with salt flakes and freshly ground black pepper. Heat the remaining vegetable oil in a large frypan over high heat. Sear beef, browning on all sides, then transfer to a tray and brush with mustard. Set aside to cool completely.
4.

Lay a large sheet of plastic wrap on a work surface and place the silverbeet leaves in the middle, overlapping them slightly, to create an even rectangle large enough to wrap around the beef. Spread duxelle evenly over the silverbeet.
5.

Place seared beef on top of duxelle and, using the plastic wrap, roll silverbeet over the beef. Roll and tighten plastic to form a nice, even, thick log, then tie ends of plastic and chill for 1 hour.
6.

Line a baking tray with baking paper.
7.

Place pastry sheets on top of one another on a floured work surface and roll into a 45cm x 32cm rectangle, around 5mm thick. Whisk egg and milk in a small bowl. Brush pastry with egg wash. Remove silverbeet-wrapped beef from plastic and place in the centre of pastry. Wrap pastry tightly around beef and seal all edges to form a tight, enclosed parcel. Place wellington onto prepared tray and brush with egg wash. Chill for 1 hour.
8.

Preheat oven to 210°C/190°C fan-forced.
9.

Lightly score pastry without cutting all the way through, and bake for 50 minutes. Remove wellington from oven and rest in a warm place for 30 minutes, with a meat probe inserted into the centre from the side, until the internal temperature reaches 60°C (for medium rare).
10.

To serve, use a sharp knife to trim the ends and carve 6-8 portions. Serve with salad and extra mustard alongside.