Traditional British Beef Pie
A hearty British beef pie with tender braised beef, rich gravy, and golden puff pastry for a proper comfort-food dinner.
Mushroom Duxelles Beef Wellington
This Beef Wellington combines crisp buttery pastry, savoury mushroom duxelles and tender beef fillet for a true centrepiece dish.
With proper chilling between stages and a good rest after baking, you get clean slices and a beautifully cooked middle.
Method
40m45m1h 25m
- Season the beef fillet with salt and pepper. Sear in hot oil on all sides for 1 to 2 minutes per side until browned, then remove and brush all over with Dijon mustard while warm. Chill.
- For the duxelles, cook mushrooms, shallots, garlic, thyme and butter in a wide hob pan over medium-high heat for 12 to 15 minutes until all moisture evaporates and mixture becomes paste-like. Cool completely.
- Lay cling film on the counter and overlap prosciutto into a rectangle. Spread cooled duxelles evenly over it.
- Place beef on top and use cling film to roll tightly into a cylinder. Chill for 20 minutes to firm up.
- Roll pastry large enough to wrap beef. Remove cling film from beef roll, place on pastry seam-side down, and wrap tightly. Trim excess, seal edges, and chill 15 minutes.
- Brush with egg glaze, score lightly for decoration, and chill again while oven heats.
- Bake at 200°C (180°C fan) for 35 to 45 minutes until pastry is deep golden and internal temperature reaches your preferred doneness (about 48–52°C for medium-rare).
- Rest for 10 to 15 minutes before slicing to keep juices in and pastry crisp.
Ingredients
- 10 slices Prosciutto thinly sliced
- 1 tsp Fresh Thyme leaves picked
- 2 Shallots finely chopped
- 900 g Beef Fillet centre-cut piece
- 25 g Unsalted butter
- 1 tbsp Olive Oil for searing
- Black Pepper, to taste
- 500 g Chestnut Mushrooms very finely chopped
- 2 Egg Yolks beaten with 1 tbsp water for glaze
- 500 g Puff Pastry all-butter sheet
- 2 tbsp Dijon Mustard
- 2 Garlic Cloves finely chopped
- Salt, to taste
Notes
Cook the duxelles until very dry to avoid soggy pastry.
Chilling at each stage helps hold shape and improves pastry lift.
Use a thermometer for consistent doneness in the beef centre.
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