Dan’s Beef Wellington Recipe

Beef Wellington

Beef Wellington is a traditional British dish, often served for Sunday supper, made from puff pastry wrapped around filet of beef that has been topped with duxelles mushroom. Traveling Spoon host Dan has a delicious beef Wellington recipe that he creates for his travelers and he has shared his recipe here with us. Looking for a classic British dish? Try this delicious recipe for authentic Beef Wellington!

Authentic British Beef Wellington Recipe


1 lb cap mushrooms, roughly chopped
Sea salt and freshly ground black pepper
Olive oil, for cooking
Fillet of prime beef, about 1 1/2 pounds
1-2 tbsp English mustard
1 lb ready-made puff pastry
Flour, to dust
2 egg yolks, beaten


1 cup flour
3-4 eggs
2 tablespoons melted butter
1 teaspoon truffle oil
salt to taste
1 tablespoon butter for frying


Preheat the oven to 400˚F.

Prepare the crêpe mixture. Mix the eggs and flour until smooth, then whisk in the oil and butter. Add a little cold water if the mixture is too thick. Pan fry the crêpe in a large, shallow frying pan until cooked on both sides. Leave under a moist cloth.

Put the mushrooms into a food processor and pulse to a rough paste. Scrape the paste into a pan, add salt and pepper, and cook over a high heat for about 10 minutes, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

Heat a frying pan over high heat and add a little olive oil. Season the beef with salt and pepper and sear in the hot pan for 30 seconds only on each side, to brown the meat.

Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin (about 1/8 of an inch thick).

Take the the mushroom mixture and place on top of the beef. Then wrap the beef and mushroom in the previously cooked crêpe, and lay this on your rolled-out pastry. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush all over the pastry with egg and chill for about 15 minutes to let the pastry rest.

Lightly score the pastry every 1/2 inch and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven temperature to 350˚F and cook for another 15 minutes.

Allow to rest for 10-15 minutes before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.

Check out professional chef Dan and book a meal with him to experience authentic British cuisine on your next trip!

Dan’s Beef Wellington Recipe