Beef Wellington with Roast Potatoes and Green Beans Recipe

Ah, Beef Wellington, a classic dish that graces many a British table, particularly for those occasions that call for something a bit special. Imagine a succulent piece of beef fillet, seasoned to perfection, wrapped snugly in a layer of mushrooms sautéed with herbs, all enveloped in a golden, flaky puff pastry. The preparation requires a touch of patience and precision, but the result is a stunning centrepiece that’s sure to impress.

To accompany this splendid dish, let’s talk about roast potatoes. These aren’t just any potatoes; they are crispy on the outside, fluffy on the inside, with a sprinkling of sea salt and perhaps a dash of rosemary. The key is to parboil them first, ensuring the edges are roughened up, so they achieve that sought-after crunch when roasted.

And then there are the green beans, offering a fresh, vibrant contrast to the richness of the Wellington and the comforting warmth of the potatoes. Simply blanched and then tossed in a bit of butter, they retain their snap and bring a splash of colour to the plate.

Together, this trio forms a meal that’s as much about the flavours as it is about the textures and colours. It’s an ode to the joys of good food, where each bite tells its own delicious story. So, why not treat yourself and your loved ones to this delightful experience?

Course Main Course

Cuisine English

Keyword Beef Wellington, Beef Wellington recipe

Prep Time 30

Cook Time 1 30

Servings

Calories 802

Ingredients

For the Beef Wellington:

750 g 1 beef fillet
500 g puff pastry
1 tbsp olive oil
1 egg, beaten
250 g chestnut mushrooms, finely chopped
8 slices Parma ham
1 tbsp English mustard

For the Roast Potatoes:

800 g potatoes, peeled and cut into chunks
2 tbsp olive oil
Salt and pepper to taste

For the Green Beans:

Instructions

Prepare the Beef Wellington:

Pre heat the oven to 200°C (180°C fan)/Gas Mark 6.
Season the beef fillet with salt and pepper. Heat the olive oil in a frying pan over medium-high heat and sear the beef all over until browned. Remove and allow to cool.
For the mushroom duxelles, finely chop the mushrooms and sauté them in olive oil until they release their moisture and develop a rich, earthy aroma.
Place a layer of cling film on a flat surface. Lay the Parma ham slices slightly overlapping on the cling film and then spread the mushrooms on top,
Brush the beef with mustard, place it on the mushroom layer, and roll tightly using the cling film. Refrigerate for 15 minutes.
Roll out the puff pastry on a floured surface. Remove the cling film from the beef and place it on the pastry. Wrap the pastry around the beef, sealing the edges. Brush with beaten egg.
Place on a baking tray and bake in the oven for 25-30 minutes until golden brown

Prepare the Roast Potatoes

Parboil the potatoes in a saucepan of salted water for 10 minutes. Drain and allow to steam dry.
Toss the potatoes in olive oil, salt, and pepper. Spread them on a baking tray and roast in the oven alongside the Wellington for 45 minutes or until crispy.

Prepare the Green Beans

Boil the green beans in a saucepan of salted water for 4-5minutes until tender. Drain and toss in butter, salt, and pepper.

Serve

Allow the Beef Wellington to rest for 10 minutes before slicing. Serve with the roast potatoes and green beans on the side. Enjoy your meal!

Notes

Tips

Preparation is the foundation for achieving a seamless blend of flavours. Start by patting the beef fillet dry and seasoning it generously with salt and pepper. Searing the beef quickly on all sides in a hot pan with olive oil will lock in the juices, ensuring a succulent centre. Allow the beef to cool before proceeding to maintain its tenderness.

Roll out the puff pastry on a floured surface and carefully wrap it around the beef parcel. Seal the edges with the beaten egg yolks, which will also give the pastry a golden glaze during baking. For best results, chill the wrapped Wellington for another 15 minutes before baking.

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