Delia Smith Beef Wellington Recipe

Delia Smith Beef Wellington is the ultimate dinner party showstopper, featuring a prime fillet of beef coated in a luxurious layer of liver pâté and sautéed mushrooms, all encased in golden, buttery puff pastry. The result is a magnificent parcel where the pastry steams in the savory juices of the meat while remaining crisp on the outside, offering a decadent contrast of textures. It is the definitive celebratory main course that demands attention when brought to the table.

Delia Smith Beef Wellington Ingredients

For the Beef and Filling:

• 1kg (2 lb 4 oz) Fillet of Beef: From the thick end (center cut). Trimmed of all fat and sinew. This cut is essential for tenderness.
• 25g (1 oz) Butter: For frying.
• 1 tablespoon Oil: To prevent the butter burning.
• 1 Small Onion: Peeled and finely chopped.
• 225g (8 oz) Mushrooms: Finely chopped (almost minced).
• 175g (6 oz) Smooth Liver Pâté: Brussels or Ardennes pâté works best for a rich flavor.
• Salt and Freshly Milled Black Pepper: To taste.

For the Pastry:

• 350g (12 oz) Puff Pastry: All-butter puff pastry is recommended for the best flavor. (Thawed if frozen).
• 1 Egg: Beaten, for glazing.

How To Make Delia Smith Beef Wellington

1. Sear the beef: Preheat the oven to 220°C (200°C Fan/425°F/Gas 7). Season the beef fillet well with salt and pepper. Heat the oil and butter in a frying pan until hot and foaming. Fry the beef rapidly on all sides until it is browned and sealed. This should take about 4–5 minutes. Remove the beef and place it on a plate to cool completely.
2. Prepare the mushrooms: Add the chopped onion to the juices remaining in the pan and cook gently for 5 minutes until soft. Add the finely chopped mushrooms and turn up the heat. Cook briskly until all the moisture from the mushrooms has evaporated and you are left with a dry paste (duxelles). Remove from heat and let cool.
3. Mix the filling: In a bowl, mash the liver pâté until smooth. Stir in the cooled mushroom and onion mixture until well combined. Season with plenty of black pepper (the pâté is usually salty enough).
4. Roll the pastry: Roll out the puff pastry on a lightly floured surface to a rectangle large enough to enclose the beef completely (approx. 12 x 14 inches). Ensure the pastry is not rolled too thinly, or it will burst.
5. Assemble the Wellington: Spread the pâté and mushroom mixture over the center of the pastry, leaving a border around the edge. Place the cooled beef upside down on the pâté mixture. Wrap the pastry up and over the beef to enclose it, tucking in the ends like a parcel. Dampen the edges with a little water to seal the seams firmly.
6. Glaze the parcel: Turn the parcel over (seam-side down) onto a dampened baking tray. Brush the entire surface generously with the beaten egg. Make 2 or 3 small slashes in the top of the pastry to allow steam to escape. (Optional: Use pastry trimmings to decorate with leaves, then glaze again).
7. Bake the beef: Bake in the center of the preheated oven. For rare beef, cook for 45 minutes; for medium, cook for 55 minutes. If the pastry starts to brown too quickly, cover loosely with foil after 30 minutes.
8. Rest the meat: Remove from the oven and allow the Wellington to rest in a warm place for 10–15 minutes before carving. This allows the juices to redistribute and the pastry to set for easier slicing.

Recipe Tips

• Cooling is Crucial: The beef must be completely cold before you wrap it. If it is warm, the heat will melt the butter in the puff pastry immediately, resulting in a greasy, soggy bottom that won’t rise.
• Dry Duxelles: When cooking the mushrooms, be patient. You must drive off all the water. If the mushroom mixture is wet, the liquid will seep into the pastry during baking, ruining the crisp base.
• Pastry Thickness: Don’t roll the pastry too thin. It acts as an insulator for the beef. If it’s too thin, the beef will overcook before the pastry is golden.
• The Seal: Ensure the seam is underneath the beef when you place it on the baking tray. The weight of the meat helps keep the pastry sealed as it puffs up.

What To Serve With Beef Wellington?

This rich dish requires elegant sides. Dauphinoise potatoes are a classic match, but simple roast potatoes work well too. For vegetables, lighter options are best to balance the heavy pastry: serve with steamed green beans, buttered spinach, or glazed carrots. A rich Madeira sauce or red wine gravy is essential for pouring over the slice.

How To Store Leftovers Beef Wellington?

• Refrigerate: Leftovers can be stored in the fridge for up to 2 days. The pastry will lose its crispness.
• Reheat: It is difficult to reheat without overcooking the beef. The best method is to place slices in a warm oven (150°C) just until heated through. Alternatively, eat the beef cold with pickles and salad.
• Freeze: Do not freeze the cooked dish. You can freeze the uncooked, assembled Wellington (thaw thoroughly in the fridge before baking), but fresh is always superior.

Beef Wellington Nutrition Facts

• Calories: ~750 kcal
• Fat: 45g
• Carbohydrates: 35g
• Protein: 45g
• Nutrition information is estimated per slice based on 6 servings.

FAQs

Try More Recipes:

• Delia Smith Beef Stroganoff Recipe
• Delia Smith Beef Stew​ Recipe
• Delia Smith Beef In Beer​ Recipe