Beef Wellington (Rindsfilet im Teig)

Posted on: May 29, 2009


I made this for hubby and my first Christmas away from family and…as husband and wife. (I know–it’s May, almost June. But it’s such a nice recipe, how can I not post it?) D.’s family eats “Fleisch im Teig” every Christmas and since it’s just the two of last year, I thought I would treat him to a little piece of Switzerland here in far away Singapore.

Naturally, I scoured the internet for a decent recipe and came across this one from Gordon Ramsay. It’s such a classic dish and recipe, but had to adjust the original to fit D.’s tastes. So, instead of the traditional “duxelle” mushroom filling, I used caramelized onions and peas. Tasty, but the pea flavor was a bit strong. Next time, I think I’ll try spinach or maybe even wild rice.

Though preparation can be a bit time consuming, it was well worth it! It turned out great and really made my Christmas day! Hubby also really enjoyed it. The meat was tender, the puff pastry crust, flaky and the filling savory/sweet. I ended up baking for 40 minutes and letting it rest for 25, while we waited for the side dishes to finish. 

Serves 4

Beef Wellington (adapted from Gordon Ramsay ’s recipe)


1/2 red onion, sliced thinly

2 cloves garlic, sliced thinly

1/2 cup green peas (originally mushrooms)

salt and pepper, to taste

olive oil, for frying

English mustard

4 slices Parma ham

200 g pkg frozen puff pastry, thawed

1 egg, plus a splash of milk, for egg wash



1. Over a low flame, fry the onions and garlic in olive oil. Allow to caramelize slowly, about 30 minutes.

2. After the onions have caramelized, add the peas and sauté for another 5-10 minutes. The mixture should not be wet or liquidy at all. Allow to cool.

3. Purée pea-onion mixture in the food processor. It should easily stick together. Set aside.

4. Prepare the meat: Season the fillet with salt, pepper and olive oil. In a very hot pan, sear each side of the meat, about 1 min. per side. 

5. Slather the fillet generously with mustard (I used dijon because that is what I had). Set aside.

6. In the middle of a long piece of plastic wrap, line up the parma ham to about the width of the fillet (or little wider). Spread the pea-onion duxelle onto the ham.

7. Place the fillet onto the middle of the parma ham and begin rolling. Use the plastic wrap to help you roll and tighten as much as you can. Tuck the ham in if hanging and twist the ends of the plastic wrap. Refrigerate seam down for 10-15 minutes. This will help the meat set into shape properly.

8. Roll out the puff pastry; brush the edges with egg wash.

9. Removing the plastic wrap, place the fillet in the middle of the pastry dough. Roll the dough over the meat as tightly as you can.

10. Cut off excess dough (not too much that you can’t tuck the ends under). Tuck the ends underneath.

11. Brush the bottom of the dough with the egg wash.

12. With the excess dough, you can make decorative shapes to top the roulade with. Star-shaped cookie cutters work well. Place on top of roll.

13. Finish brushing the entire roll with the egg wash. Refrigerate for 5 minutes.

14. Brush the roll one more time with egg wash. Place in the oven (center) for 40 minutes. Cover with tin foil for the first 20 minutes.

15. Remove the roulade and allow to rest for about 10 or so minutes before serving.


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