Using Organic Beef from The Organic Butchery

Beef Wellington is a show-stopping centrepiece — tender beef wrapped in mushroom duxelles, prosciutto and buttery puff pastry. Below is a flexible recipe suitable for 1kg rump, 1kg–1.5kg fillet, or 1kg–2kg sirloin joints.

Ingredients

(Serves 6–10 depending on joint size)

For the Beef

• 1kg Organic Rump Joint or

• 1kg or 1.5kg Whole Fillet of Beef or

• 1kg or 2kg Sirloin Joint

• Sea salt & cracked black pepper

• 2–3 tbsp olive oil or butter

• 2 tbsp English mustard or Dijon

For the Duxelles (mushroom layer)

• 500g mushrooms (chestnut or mixed wild), very finely chopped

• 2 shallots or 1 onion, finely diced

• 2 cloves garlic, crushed

• 2 tbsp butter

• Handful fresh thyme or parsley, chopped

• Pinch of salt & pepper

• Splash of brandy or white wine (optional)

For Wrapping

• 8–12 slices prosciutto or Parma ham

• 2 sheets all-butter puff pastry

• 1–2 egg yolks (for glazing)

• Cling film for shaping

Cooking Instructions

1️⃣ Prepare the Beef

1. Pat the beef dry and season generously with salt and pepper.

2. Heat oil or butter in a heavy pan until smoking hot.

3. Sear the beef on all sides (including the ends) until deep brown — about:

   • Fillet: 1–2 minutes each side

   • Sirloin: 2–3 minutes each side

   • Rump: 3 minutes each side (needs a deeper sear)

4. Brush with mustard while warm. Leave to cool completely.

TIP: Cooling fully is essential, or the pastry will soften and split.

2️⃣ Make the Mushroom Duxelles

1. Fry shallots in butter for 2 minutes, add garlic.

2. Add finely chopped mushrooms and herbs.

3. Cook on medium heat until all moisture has evaporated and mixture is paste-like (10–15 mins).

4. Season and cool.

3️⃣ Wrap with Prosciutto

1. Lay cling film on the counter.

2. Arrange prosciutto slices slightly overlapping to form a rectangle.

3. Spread the mushroom mix evenly across the ham.

4. Place beef in the centre and roll tightly using the cling film to form a firm, even log.

5. Chill for 30–60 minutes to help shape.

4️⃣ Add the Pastry

1. Roll out pastry. Remove cling film and place beef in the centre.

2. Wrap securely, trimming excess and sealing edges well.

3. Brush with egg yolk and score lightly for decoration.

4. Chill again for 30 minutes.

5️⃣ Cooking Times

(Preheat oven to 200°C / 180°C fan)

Let rest 10–15 minutes before slicing.

Serving Suggestions

• Creamy mash or dauphinoise potatoes

• Roasted carrots & parsnips

• Red wine gravy or Madeira jus

• Buttered seasonal greens

Helpful Tips from Your Butcher 🧑🌾

💡 Choose the cut for the occasion

• Fillet — most tender and traditional, perfect for celebrations

• Sirloin — meatier flavour, great for a crowd

• Rump — best value and very flavoursome, requires longer resting

💡 Don’t skip chilling — it gives a tight shape and avoids leaks
💡 Use a thermometer for perfect doneness
💡 Dry mushrooms well — excess liquid makes pastry soggy