Block Beef Wellington

Block Beef Wellington

This is our take on a classic Beef Wellington, built around our properly reared, properly butchered Block beef. Using a centre-cut fillet gives you clean flavour and a tender bite, slow-cooked mushrooms, good ham and all-butter pastry add richness and structure, but the beef remains the focus. This is a celebratory dish, cooked with care, rested well and shared around the table.

Serves 4–6

Ingredients

Beef & Wrapping

  • 1kg beef fillet (centre-cut, trimmed)
  • Olive oil, for searing
  • Salt and freshly ground black pepper
  • 2–3 tablespoons English mustard

Mushroom Duxelles

  • 700g chestnut or button mushrooms, very finely chopped
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • Thyme leaves from 2–3 sprigs
  • Salt and pepper

Assembly

  • 8–10 slices Parma ham
  • 6–8 crêpes or 1 sheet of cling film (crêpes help absorb moisture but are optional)
  • 500g puff pastry (all-butter recommended)
  • 1 egg, beaten (for egg wash)

Method

1. Prepare and sear the beef

  1. Season the beef fillet generously with salt and pepper.
  2. Heat a heavy pan with a little olive oil until smoking hot.
  3. Sear the beef on all sides, including the ends, until well browned.
  4. Remove from the pan and brush the whole fillet with English mustard while still warm.
  5. Let it cool completely before wrapping.

2. Make the mushroom duxelles

  1. In a wide pan, melt the butter and add the shallots and garlic; cook until soft and fragrant.
  2. Add the finely chopped mushrooms and thyme.
  3. Cook over medium heat, stirring often, until the mixture is dry — no excess liquid should remain.
  4. Season with salt and pepper and allow to cool completely.

3. Wrap the beef

  1. Lay a large sheet of cling film on your work surface.
  2. Arrange the Parma ham slices in an overlapping rectangle.
  3. Spread the cooled duxelles evenly over the ham.
  4. Place the beef fillet at one end and use the cling film to roll it tightly into a cylinder, keeping everything compact.
  5. Twist the ends of the cling film to secure the shape.
  6. Chill for at least 30 minutes to help it set.

4. Encase in puff pastry

  1. Roll out the puff pastry into a rectangle large enough to wrap the fillet.
  2. Remove the cling film from the beef and place it in the centre of the pastry.
  3. Brush the pastry edges with egg wash and wrap the pastry tightly around the beef, trimming excess and sealing seams.
  4. Wrap again in cling film to tighten the shape.
  5. Chill for another 30 minutes.

5. Bake

  1. Preheat your oven to 200°C (fan 180°C) or 400°F.
  2. Remove the cling film, place the Wellington seam-side down on a baking tray.
  3. Brush with egg wash. Score the top lightly with a knife in a criss-cross or decorative pattern.
  4. Bake for 35–45 minutes for medium-rare, depending on thickness.
  5. Rest for at least 10 minutes before slicing.

Tips for a perfect Wellington

  • Dryness is key. Any moisture left in the mushrooms or ham will make the pastry soggy.
  • Chill between steps. The tighter the roll, the cleaner the final slices.
  • Use a meat thermometer. Target 50–52°C (122–125°F) internal temperature for medium-rare before resting.
  • Serve with red wine jus, roasted vegetables, or creamy mashed potatoes.

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