How to cook the perfect Beef Wellington for Christmas

Beef Wellington is a timeless centrepiece for Christmas dinner. Combining tender beef fillet with a crispy, golden puff pastry and a savoury mushroom duxelles, it’s a dish that impresses with both flavour and presentation. Here’s a recipe with a festive twist, featuring fillet of venison and a hint of truffle oil for added luxury.

We recommend the beef fillet from Dukeshill or Primrose Herd, and Truffle Oil from Brock & Morten.

Ingredients:

• 800g fillet of beef (or fillet of venison for a twist)
• 250g mushrooms (chestnut or wild, finely chopped)
• 2 tbsp truffle oil (Optional)
• 1 pack of puff pastry (ready-rolled)
• 6 slices of Parma ham
• 1 egg (beaten)
• Salt and freshly ground black pepper
• 1 tbsp olive oil

Method:

1. Prepare the fillet
Start by seasoning your fillet of beef (or venison) generously with salt and pepper. Heat a large glug of olive oil in a hot pan, and sear the meat on all sides for a few minutes to seal in the juices. Set aside to cool. We like to wrap ours tightly in cling film to keep in perfect tube shape.

2. Make the mushroom duxelles
In the same pan, add your finely chopped mushrooms (you can use a food processor here) and cook over medium heat until all moisture has evaporated. Add a generous drizzle of truffle oil for a rich, earthy flavour, then season to taste. Once the mixture has dried out and intensified in flavour, set it aside to cool. You want all parts of the wellington to be cool before assembling.

3. Assemble the Wellington
Lay out your cured ham on a sheet of cling film, slightly overlapping the slices. Spread the mushroom duxelles evenly over the ham. Place the cooled fillet on top and carefully roll the ham and mushrooms around it, using the cling film to help create a tight wrap. Chill this for 15 minutes. You can make a crepe at this point to for extra protection, but this is optional.

4. Wrap in pastry
Roll out your puff pastry on a lightly floured surface. Remove the cling film from the fillet and place it in the centre of the pastry. Brush the edges of the pastry with beaten egg, then fold over the fillet, sealing it tightly. Brush the entire Wellington with more egg wash. We like to use a lattice cutter here to make the Wellington that little bit more special.

5. Bake to perfection
Preheat your oven to 200°C (fan 180°C). Place the Wellington on a lined baking tray and bake for 25-30 minutes for medium-rare, or a little longer for well done. The pastry should be golden and crisp.

6. Serve with style
Let the Beef Wellington rest for 10 minutes before slicing. Serve alongside roasted vegetables or a festive cranberry sauce for a stunning Christmas dinner.

A luxurious twist

The addition of truffle oil enhances the traditional flavours, and for a bold twist, swapping the fillet of beef for fillet of venison adds a gamey richness that pairs beautifully with the festive season. At Farmfetch, we offer high-quality fillet cuts and artisan ingredients to make this classic dish unforgettable.

Enjoy your perfect beef (or venison) Wellington this Christmas!