Beef Wellington

Beef Wellington

Beef Wellington

Beef Wellington

Beef Wellington

Prep Time 2 hrs
Course MEAT
Servings 6


  • 1 Cling film
  • 1 baking paper
  • 1 Baking tray or universal tray
  • 1 Food probe


  • 850 g beef fillet, ready to cook
  • Black pepper | freshly ground
  • Salt
  • 1 tbsp oil
  • 3 tbsp butter
  • 2 shallots | finely chopped
  • 2 cloves of garlic | crushed
  • 250 g mushrooms | finely diced
  • 2 tbsp fresh thyme leaves | chopped
  • 100 ml extra-dry vermouth
  • 150 g smooth liver paté
  • 15 g fresh parsley
  • 12 slices of unsmoked bacon
  • 500 g puff pastry
  • 2 medium eggs | yolks only | whisked
  • 1 tsp water

For frying

  • 1/2 tbsp oil


  • Season the beef fillet with salt andpepper and coat all sides with oil. Heatthe oil in a pan and sear the beef filletall over until all sides are browned. Putin a cool place.
  • Melt the butter in the pan. Sauté theshallots and garlic in the pan until theshallots are translucent. Add themushrooms and thyme. Sweat foranother 5–6 minutes. Add the wine and cook for another 10 minutes until theliquid has boiled off. Stir in the liverpaté and parsley. Season to taste.Leave to cool.
  • Place 2 overlapping pieces of cling filmon a clean work surface or a largechopping board. Lay the strips ofbacon in 2 rows so they slightly overlapin 2 layers.
  • Spread half of themushroom mixture onto the bacon.Place the beef fillet on top and spreadthe remaining mushroom mixture ontothe fillet. Use the cling film to wrap thebacon around the beef fillet to create atight, elongated roll. Place this in thefridge.
  • Roll out the puff pastry. Dust thesurface with flour. Roll out a third of thepuff pastry to approx. 18 cm x 30 cm.Roll out the rest of the dough to approx.28 cm x 36 cm
  • Remove the beef filletfrom the cling film and place it in themiddle of the smaller pastry strip. Beatthe egg yolk together with water anduse it to brush the edges of the pastryand the top and sides of the encased fillet.
  • Use a rolling pin to carefully lift thelarger piece of pastry and place it ontop of the beef fillet. Press it on firmly.
  • Form an edge that is about 3 cm wide.Seal the edge tightly using a fork. Brushthe pastry dough all over with more eggyolk. Leave to chill for at least30 minutes and for up to 24 hours.
  • Line the baking tray or universal traywith baking paper and place the BeefWellington on top. Insert the foodprobe.
  • Start the Automatic programme or preheat the oven using the settingsindicated for cooking stage 1.

Automatic programme:

  • Place the Beef Wellington in the ovenand cook.


  • Place the Beef Wellington in the ovenand cook using the settings indicatedfor cooking stages 2 and 3.
  • Leave to rest for 10 minutes with thefood probe.
  • Cut into slices and serve.


Automatic programme
  • Meat | Beef | Beef Wellington
  • Program duration: approx. 60 minutes
  • Cooking stage 1
  • Oven functions: Fan Plus
  • Temperature: 210 °C
  • Booster: On
  • Pre-heat: On
  • Crisp function: Off
  • Cooking stage 2
  • Oven functions: Moisture Plus + Fan Plus
  • Temperature: 200 °C
  • Booster: Off
  • Pre-heat: Off
  • Crisp function: Off
  • Type/Number of bursts of steam: 2 bursts of steam/Manual, first after 10 minutes, second after another 5 minutes
  • Duration: 20 minutes
  • Shelf level: 2 [1] (1)
  • Cooking stage 3
  • Oven functions: Fan Plus
  • Temperature: 180 °C
  • Core temperature: 48 °C (rare), 53 °C (medium), 60 °C (well-done)
  • Booster: Off
  • Pre-heat: Off
  • Crisp function: On
  • Duration: approx. 45 minutes
    Useful tip
  • Green beans are a nice accompaniment to the dish. You can use dry white wine instead of vermouth.
Keyword Beef Wellington, Miele Moisture Plus The Cookbook
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