Jamie Oliver Beef Wellington Recipe

Few recipes compare to the elegance of Jamie Oliver’s Beef Wellington!

You won’t need to be a pro to nail this dish either, which I love because it makes it so approachable.

The trick lies in searing the beef just right; a good crust on the outside means juicy tenderness inside.

One tip is to chill the beef after wrapping it in the duxelles and ham to firm it up before encasing it in pastry.

How to Make Jamie Oliver Beef Wellington

Ingredients

• 2 lb Beef Fillet
• 1 Tbsp Olive Oil
• 1 Knob of Butter
• 1 Bunch of Rosemary
• 10 oz Mushrooms (chopped)
• 2 oz Prosciutto
• 1 lb Puff Pastry
• 1 Egg
• 1 Tbsp Dijon Mustard
• Salt
• Black Pepper

Step-by-Step Instructions

Step 1:

Preheat your oven to 400°F.

Heat olive oil and butter in a large pan over high heat.

Step 2:

Season the beef fillet generously with salt and black pepper.

Sear in the hot pan for about 4 minutes, turning to seal all sides, then remove and let rest.

Step 3:

In the same pan, lower the heat to medium and add the chopped mushrooms and rosemary.

Cook until mushrooms are soft and any liquid has evaporated.

Remove from heat and let them cool.

Step 4:

Place a sheet of plastic wrap on a flat surface and lay prosciutto slices in a single layer.

Spread the cooled mushroom mixture over the prosciutto.

Step 5:

Brush the cooled beef fillet with Dijon mustard and place on the prosciutto layer.

Wrap it tightly with the plastic wrap and refrigerate for 15 minutes.

Step 6:

Roll out the puff pastry, remove the beef from the plastic wrap, and lay it on the pastry.

Fold the pastry over the beef, sealing the edges with a little water.

Step 7:

Transfer the wrapped beef to a baking tray seam-side down.

Beat the egg and brush over the pastry for a nice glaze.

Bake for 20-25 minutes until the pastry is golden and flaky.

Tips and Tricks for Making This Recipe

Choose the Right Cut

Always go for a high-quality beef fillet to make sure it stays juicy and flavorful.

This is crucial for a delicious Beef Wellington.

Searing is Key!

Take time to sear the beef properly on all sides.

This helps seal in the juices and creates a tasty crust.

Chill Before Wrapping

Wrap the beef and prosciutto tightly in plastic wrap and refrigerate.

Letting it chill will make it easier to handle later.

Pastry Perfection

Roll the puff pastry evenly and don’t stretch it too thin.

This ensures it bakes up crisp without tearing.

Keep an Eye on Baking

Check on the Wellington after 20 minutes in the oven.

You’ll want a beautifully golden-brown pastry before removing it.

What to Serve with Jamie Oliver Beef Wellington

Classic Mashed Potatoes

You can never go wrong with a comforting side of creamy mashed potatoes next to a rich Beef Wellington!

The buttery, smooth texture of mashed potatoes complements the crispy puff pastry and juicy beef perfectly.

A sprinkle of chives on top adds a nice touch of color and a subtle flavor.

Sautéed Green Beans

Green beans bring a pop of color to your plate and balance the richness of the Beef Wellington with their fresh, crisp taste.

Cooking them with garlic and a hint of lemon zest enhances their natural flavors.

You might want to sprinkle some toasted almonds for a delightful crunch!

Roasted Brussels Sprouts

Roasting Brussels sprouts with a drizzle of olive oil and a sprinkle of salt can transform them into a deliciously simple side dish.

Caramelizing them brings out a sweet, nutty flavor that pairs well with the savory Wellington.

Consider adding a splash of balsamic glaze for an extra layer of taste.

Mushroom Risotto

While it might not be the first thing you think of for a side, mushroom risotto is perfect for doubling up on mushrooms in your meal.

Its creamy texture and earthy flavor amplify the duxelles layer of the Wellington.

Remember to stir constantly for that rich, velvety finish.

Radicchio and Escarole Salad

Try something a bit different with a refreshing radicchio and escarole salad.

Peppery and slightly bitter greens balance the dish’s rich elements.

Tossing in a handful of pomegranate seeds adds a burst of sweetness and color that rounds off the meal beautifully.

Variations and Substitutions

Meat Choices

You can switch up the traditional beef tenderloin with other cuts like sirloin or even use premium chicken breast if you’re looking for a lighter option.

Each cut brings its own flavor and texture to the dish, which can make each version unique.

Pastry Layers

Try using phyllo dough instead of puff pastry for a lighter and flakier result.

Phyllo dough can be layered with thinly sliced prosciutto, adding an extra punch of flavor that pairs wonderfully with the beef.

Flavor Boosters

Consider adding a variety of herbs such as thyme or tarragon for a more aromatic dish.

You can also use a layer of pâté or a mushroom mixture to maximize umami.

Dietary Tweaks

If you’re looking to cut back on pastry, you can wrap the beef in savory crepes instead.

For a gluten-free option, use gluten-free pastry or a gluten-free wrap alternative.

How to Store Leftover Jamie Oliver Beef Wellington Recipe

You definitely want to keep that Beef Wellington fresh for later!

Start by wrapping the leftover slices tightly in plastic wrap.

Make sure the wrap covers all sides to prevent drying out.

Place the wrapped pieces in an airtight container.

This helps maintain the flavors without freezer burn.

Refrigeration Tips

Store the wrapped Beef Wellington in the refrigerator if you plan to eat it within a couple of days.

Make sure your fridge is set at or below 40°F for optimum freshness.

Label the container with the date to keep track of how long it’s been stored.

Freezing for Longer Storage

If you don’t plan to eat the leftovers soon, consider freezing them.

Place the tightly wrapped beef in a freezer-safe bag.

Date the bag and store it in the coldest part of your freezer.

Thawing Before Serving

When you’re ready to enjoy again, thaw frozen Beef Wellington in the refrigerator.

Plan ahead, as this could take several hours or overnight.

Avoid thawing at room temperature to prevent any food safety issues.

Beef Wellington reheats best when completely thawed, maintaining a delicious taste!

Common Mistakes to Avoid

Not Chilling the Beef

You might want to rush the process, but don’t skip chilling the seared beef in the fridge.

This step is crucial because it helps maintain the shape and keeps the pastry crisp.

Cold butter in the pastry ensures a beautiful texture!

Overcooking the Beef

Be cautious not to overcook the beef when searing it.

You only need a quick sear to lock in the juices, not to cook it through.

Aim for around four minutes total on high heat.

Skipping Seasoning Layers

Ensure every layer has seasoning, from the beef to the mushroom mixture.

Without proper seasoning, the flavors won’t reach their potential.

Be generous with salt and pepper to enhance the taste.