Beef Wellington

2 hours


Beef Wellington Recipe
Club Noor

by Marta Yanci

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600 gm beef tenderloin

400 g mushroom

4 tbsp  Dijon mustard

1 puff  pastry

1 egg

Salt and pepper

Noor Oil



Beef Wellington originated in Britain but it has become quite popular in other Continental countries too.

The story behind it, be it myth or truth, is a nice one. It is said beef Wellington is actually a copy of a traditional French recipe “Boeuf en croute”, which the Duke of Wellington wanted to emulate. The British version was named after him.

It is the perfect dish for when you have guests over for dinner. It’s sure to impress them, because it looks beautiful and tastes delicious too!

Steps Involved:

Sear the whole beef in a pan with Noor Oil until nice and golden, season and set aside.

Puree the mushrooms in a blender and sauté it in a pan with a little Noor Oil until most of their water has evaporated. Make sure to sauté the mushroom in an uncovered pan at a low heat. This might take up to 20 minutes. Set aside and let the mushrooms cool down.

Now rub the beef with the Dijon mustard.

Place a piece of cling film on your kitchen counter (big enough to be able to wrap the beef with it). Pour all the mushrooms on the cling film and distribute evenly. Put the beef on top and wrap carefully and tightly (you can massage the beef a bit to ensure all the mushroom paste distributes evenly).

Refrigerate for 1 hour.

Before you take out the beef from the fridge, roll your pastry and preheat the oven at 200°C.

Carefully remove the cling film – at this point the mushroom paste would be firmly stuck to the beef – and transfer the beef to the pastry. Close nicely and brush with the egg. Bake until the puff pastry is golden.


The rich flavours of the Beef Wellington will be complemented by a simple fresh salad dressed with a light dressing. Roasted asparagus or beans add a dash of color to the presentation.

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