Homemade Beef Wellington by Farmfetch Founder, Dan

Featuring Whole Welsh Beef Fillet from Douglas Willis

Feeds 6–7

At Farmfetch, our Founder, Dan, is passionate about sourcing the finest British produce -  and this Beef Wellington is his showstopper. Using a premium 1.25 kg Welsh beef fillet from Douglas Willis, Dan has created a recipe that balances luxury and simplicity. Tender fillet, truffle-infused mushrooms, delicate spinach crepes, and silky prosciutto are wrapped in golden puff pastry, accompanied by creamy mashed potatoes, vibrant seasonal greens, and a rich red wine jus. Follow Dan’s foolproof method to serve a spectacular, restaurant-quality dish at home.

Ingredients

Beef Wellington

• Beef fillet (whole Welsh fillet, Douglas Willis): 1.25 kg

• Olive oil: 30 ml

• English mustard: 30 ml

• Prosciutto: 12 slices (≈180 g)

Spinach Crepes:

• Eggs: 2 large

• Whole milk: 250 ml

• All-purpose flour: 150 g

• Fresh spinach: 100 g

• Salt: 1 g

• Unsalted butter: 30 g, melted

Truffle Mushroom Duxelles:

• Button mushrooms: 500 g, finely chopped

• Truffle oil: 15 ml

• Shallots: 2 medium, finely chopped

• Garlic: 2 cloves, minced

• Fresh thyme: 5 g

• Dry white wine: 50 ml

• Olive oil: 15 ml

• Puff pastry: 1.2 kg

• Egg wash: 2 egg yolks + 30 ml water

Red Wine Jus

• Red wine: 250 ml

• Beef stock: 250 ml

• Shallots: 2, finely chopped

• Garlic: 1 clove, crushed

• Olive oil: 10 ml

• Butter: 25 g

• Fresh thyme: 2 sprigs

• Salt & black pepper: to taste

Accompaniments

• Mashed potatoes: 1 kg potatoes, 50 g butter, 100 ml milk, salt & pepper

• Seasonal greens: 300 g tenderstem broccoli, 200 g green beans, 10 ml olive oil, 1 garlic clove, 5 g lemon zest

Method

1. Prepare Spinach Crepes

1. Blanch, drain, and chop the spinach.

2. Whisk eggs, milk, flour, melted butter, and salt until smooth. Fold in spinach.

3. Cook thin crepes in a lightly buttered skillet for 1–2 minutes per side. Set aside to cool.

2. Make Truffle Mushroom Duxelles

1. Sauté shallots and garlic in olive oil until translucent.

2. Add mushrooms and cook until moisture evaporates.

3. Stir in truffle oil and thyme. Deglaze with wine; cook until dry. Cool.

3. Sear the Beef

1. Season fillet with salt and pepper.

2. Sear all sides in olive oil (2–3 minutes per side).

3. Brush with English mustard and allow to cool.

4. Assemble Wellington

1. On plastic wrap, layer prosciutto, mushroom duxelles, and crepes.

2. Place beef at the edge and roll tightly. Chill 30 minutes.

5. Wrap in Puff Pastry

1. Preheat oven to 200°C (180°C fan).

2. Roll out pastry and encase beef, seam down. Brush with egg wash.

3. Bake 25–30 minutes until golden; internal temperature 52°C. Rest 10 minutes.

6. Red Wine Jus

1. Sauté shallots and garlic in olive oil until soft.

2. Add peppercorns, bay leaf 
   

3. Add red wine; reduce by half.

4. Add beef stock and thyme; simmer until reduced by half.

5. Strain, whisk in butter, season to taste.

7. Prepare Accompaniments

• Mash: Boil, mash with a generous amount of butter & milk, season.

• Greens: Blanch broccoli and beans, sauté with garlic & olive oil, finish with lemon zest.

To Serve

Slice the Wellington thickly, drizzle generously with red wine jus, and serve alongside creamy mash and seasonal greens. The combination of tender fillet, truffle mushrooms, and prosciutto layered with spinach crepes, complemented by the rich jus, makes this a luxurious yet foolproof dish—Dan’s guarantee.