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Beef Wellington with peppercorn sauce

Home > Life style > Recipes > Beef Wellington with peppercorn sauce
Recipe proposed by : Nanie Cuisine
Recipe type : Red meats

Preparation time : 1 hour and 30 minutes / Wait: 4 hours
Difficulty : Easy
Cooking time : 1 hour
Cooking cost : Affordable


Serves 8

For the puff pastry:
- 300 g butter
- 450 flour
- 150 g water
- 5 g salt

For the fillet:
- 1 beef fillet (1.7 kg)
- 1 shallot
- 1/2 onion
- 1 kg brown button mushrooms
- ½ bunch parsley
- 1 egg yolk
- 2 tablespoons of milk
- Salt
- Freshly-ground black pepper

For the trimmings:
- 300 g chervil root
- 12 baby new potatoes
- Salt

For the peppercorn sauce:
- 1 shallot
- 2 tablespoons Armagnac
- 20 cl water
- 10 cl single cream
- 1 tablespoon cornflour
- 5 g pepper
- 10 g butter
- Salt


  • The puff pastry has two components: the pastry and the butter mixture. The resting times are important; ideally, leave the pastry and butter mixture to chill overnight.
  • Start by preparing the pastry: in the bowl of a stand mixer, using the dough hook attachment, mix 350 g of flour with the water and salt for about 5 minutes on medium speed. Form a slightly flat ball, wrap in cling film and refrigerate for at least 30 minutes.
  • Then, prepare the butter mixture: in the bowl of a stand mixer, using the paddle attachment, mix the butter and remaining flour. Once the mixture is homogenous, roll to 2 cm thickness, wrap in cling film and refrigerate for at least 30 minutes.
  • On a floured work surface, roll the pastry to create a rectangle about 1 cm thick. Likewise, roll the butter mixture into a longer rectangle. Place the butter on top of the pastry, enclose the butter by folding over the two edges of the pastry, then roll out lengthwise. Fold the pastry into thirds. Cover with cling film and refrigerate for at least 30 minutes.
  • On a floured work surface, roll the pastry lengthwise and fold again into thirds. Wrap again with cling film and refrigerate for at least 30 minutes. Repeat this step 4 to 5 times. The final step in preparing the pastry: roll lengthwise and fold again into thirds. Wrap with cling film and refrigerate for at least 30 minutes.
  • Prepare the mushroom duxelles: in a pan, heat the chopped onion and shallot in 10 g of butter. Trim the ends off the mushroom stalks and wipe clean. Set aside about twenty of the smallest mushrooms and blend the rest in a food processor. Add to the pan and cook for about 10 minutes, stirring often. Add the white wine, salt and pepper. Simmer for 15 minutes. Add the chopped parsley. Strain through a fine sieve.
  • In a large pan, heat 30 g of butter. Sear the beef fillet for 3 to 4 minutes per side. Set aside on a rack to drain.
  • Wash and peel the chervil root and steam for 15 minutes. Sautée the chervil root and the reserved mushrooms in the same pan as the beef for 4 to 5 minutes, stirring often. Set aside.
  • Wash the new potatoes and fry in very hot oil for 15 minutes. Season with salt and set aside.
  • Preheat the oven to 210°C.
  • Roll the puff pastry onto a floured work surface to about 3 mm thick. Spread the drained mushroom duxelles, then place the beef fillet on top. Close the puff pastry and seal the edges with water. Create a few decorations using pastry scraps. Mix the egg yolk with the milk and apply with a pastry brush onto the pastry. Bake for 30 to 40 minutes until golden.
  • Prepare the peppercorn sauce: in a saucepan, heat the shallot in the butter. Add the Armagnac, simmer for 1 to 2 minutes, then add water. Heat for 4 to 5 minutes.
  • Dissolve the cornflour in 2 tablespoons of the mixture and add back into the sauce. Thicken over medium heat for 4 to 5 minutes while stirring. Crack the peppercorns in a mortar and add along with the cream and salt, and simmer for 2 minutes, stirring often.
  • Serve the beef Wellington cut into thick slices garnished with the chervil root, sautéed mushrooms and new potatoes. Serve with the hot peppercorn sauce.


  • To save time, you can buy puff pastry from a bakery.
  • For a richer version, add 50 to 80 g of diced foie gras into the mushroom duxelles before spreading onto the puff pastry.
  • Cognac can be used instead of Armagnac in the peppercorn sauce.
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Beef Wellington with peppercorn sauce

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