Beef Wellington with Ground Vegetables and Grapes

5 from 2 votes
Prep Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 158 kcal


For the Beef Wellington:

  • 1 kg Fillet of beef center piece
  • 500 g Mushrooms brown
  • 400 g Puff pastry
  • 300 g Parma ham
  • 2 tbsp Mustard medium hot
  • 3 Pc. Eggs

For the parsnip and celery mash:

  • 250 ml Beef broth
  • 300 ml Cream
  • 50 ml White wine
  • 250 g Parsnips
  • 250 g Celery
  • 1 Pc. Onion
  • 1 Pc. Garlic

For the sauce and the carrots:

  • 150 ml Red wine
  • 50 ml Balsamic vinegar
  • 3 Pc. Carrot purple
  • Butter
  • Cream
  • 2 tsp Brown sugar


Parsnip and celery mash:

  • For the mash, onions, garlic parsnips and celery must be cleaned and peeled. Finely chop onions and garlic and sauté in a saucepan.
  • Then cut the celery and parsnips into equal pieces and add them to the pot in a 50:50 ratio.
  • Roast everything together and deglaze with the white wine. Season with salt and pepper. Now pour 250 ml of cream and the beef broth into the saucepan and let it boil.
  • When the celery and parsnips are done, coarsely puree them with the magic wand. For the final cut, under-work the flakes of butter until a creamy mash is created, with light bits interspersed with it. Please do not forget to season.

Beef Wellington:

  • Sear the beef fillet on all sides under full heat. Season the piece of meat with salt and pepper and let it rest on the cutting board for 10 minutes after roasting.
  • It is important to keep the pan in which the fillet of beef was fried for the sauce. Puree the mushrooms with the food processor or the magic dust to a homogeneous mass.
  • Season the mixture with salt and pepper, then put it in a hot pan without oil and fry until all of the liquid has evaporated.
  • Take the mixture out of the pan and put it in a bowl. Now roll out a glass sheet on the work surface and lay the Parma ham tightly on it.
  • It is important not to leave any gaps, but also not to have any large overlaps. Then distribute the mushroom mixture evenly on top.
  • Then brush the whole piece of beef fillet with the mustard and place it in the center of the area laid out. Now the meat must be rolled up skillfully and compactly.
  • Resting time 15 minutes at room temperature. The oven can be preheated to 180 ° C. Now roll out the puff pastry and unpack the previous roll and place it in the middle.
  • Now separate the eggs and brush all the free edges with the egg yolk. Finally, roll up the beef fillet roll with the puff pastry and seal tightly.
  • Brush the complete roll with egg yolk and heat it in the oven at 180 ° C for about 30 minutes. The cooking time may vary depending on the thickness of the beef fillet.
  • The aim is to achieve a cut that is as completely pink as possible for the Beef Wellington.

Sauce and Carrots:

  • In the first step, the carrots must be peeled and halved lengthways. In the previously saved pan of the beef fillet briefly fry the carrots on all sides with olive oil over medium to high heat.
  • After searing, put the carrots in the oven with the beef fillet and let it simmer. To make the sauce, use balsamic vinegar, 2 teaspoons of brown sugar and a large flake of butter to dissolve the flavors in the pan.
  • Then add the red wine and the rest of the cream and let it reduce. The result must be a shiny, smooth sauce. Again it is seasoned with salt and pepper.
  • To finish the sauce, peel off with butter and add the finishing touches.


  • In the last step, all components are arranged together on the plate. The Beef Wellington must rest for at least 10 minutes after it has been taken out of the oven.
  • During this time, all the other components can be arranged on the plate, and finally the Beef Wellington slice.
  • The Beef Wellington should be cut into slices weighing around 200 grams.


Serving: 100gCalories: 158kcalCarbohydrates: 6.5gProtein: 5.5gFat: 11.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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