• Main Courses

Beef Wellington with mashed potatoes


Ingredients (4 servings)

  • 1.76 oz (800g) beef fillet
  • 1.76 oz (800g) dark cremini mushrooms
  • 5 tablespoons Dijon mustard
  • 12 slices of Parma ham
  • Extra virgin olive oil, as needed
  • Butter, as needed
  • Salt, as needed
  • Pepper, as needed
  • 1 clove of garlic
  • 1.1 oz (500g) artisanal puff pastry (usually found frozen)
  • 1 egg yolk

For the crepes:

  • 1 egg
  • 3.5 oz (100g) flour
  • 7 oz (200g) milk
  • 0.53 oz (15g) butter
  • Salt and pepper

For the red wine sauce:

  • 1 shallot
  • 23.67 fl oz (700ml) red wine
  • 20.29 fl oz (600ml) lightly salted beef broth
  • Pepper
  • 1 bay leaf
  • Flour

For the mashed potatoes:

  • 1.1 oz (500g) fingerling potatoes
  • 4.4 oz (125g) butter
  • 4.4 oz (125g) milk
  • Salt, as needed


  1. Clean the beef fillet and wrap it tightly in plastic wrap to make it uniform and compact. Let it rest in the refrigerator for 30 minutes.
  2. Clean and finely chop the mushrooms.
  3. In a pan, add a drizzle of olive oil, garlic, mushrooms, salt, and pepper. Cook until the mushrooms are dry. Remove from heat and let them cool.
  4. Marinate the beef fillet with a little salt, then sear it in a pan with some extra virgin olive oil and a few knobs of butter. Let it cool and brush it with mustard.
  5. In the same pan used to cook the beef, add the finely chopped shallot, already dusted with flour. Sauté and deglaze with red wine. Transfer the filtered liquid to a saucepan, add the beef broth, and reduce it by 3/4 to create a rich sauce with the right consistency.
  6. Make the crepe batter, and cook four crepes from it.
  7. Lay out the Parma ham, spread a layer of mushrooms, place the beef fillet already brushed with mustard, roll it tightly with plastic wrap, and let it rest in the refrigerator for another 30 minutes.
  8. Meanwhile, cut the puff pastry into strips, about 2 cm wide, and start weaving them. Keep the puff pastry cool.
  9. Remove the beef fillet from the refrigerator and wrap it in the crepes. Seal it with plastic wrap and let it rest for another 30 minutes.
  10. Cook the fingerling potatoes, and once done, make mashed potatoes.
  11. Wrap the beef fillet in the puff pastry, brush it with egg yolk, and bake it in a preheated fan oven at 180°C (355°F) for 35-40 minutes.
  12. Once cooked, slice the beef fillet and plate it with mashed potatoes, finishing with the red wine sauce and Maldon salt.
  13. Enjoy your meal!
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.