Beef Fillet in Puff Pastry
Beef fillet in puff pastry is a dinner-party centrepiece, and it is better organised than rushed. A seared fillet is wrapped with a dry mushroom and spinach layer in puff pastry, chilled, then baked until the pastry is deep gold and the beef is rosy pink. Everything can be done ahead until the final bake, and a meat thermometer takes away the guesswork. This one feeds four, and it is a good choice for Christmas or a Sunday lunch.
- Total
- 2 h 35 min
- Prep
- 30 min
- Cook
- 55 min
- Serves
- 4
- Per serving
- 900kcal
Shaping and baking beef fillet in puff pastry
The two things that matter are dry fillings and a cold parcel. Mushrooms release a lot of water, so cook them until the pan is dry, and let everything cool completely before wrapping. A chilled parcel goes into a hot oven, which makes the pastry puff and brown before the beef overcooks.
Choose a piece of fillet that is even in thickness. A thin tail end will overcook, so ask for a centre cut. Fillet is lean, so serve it pink.
The method for beef fillet in puff pastry
Tap a time to start a timer.
- Sear the beef Season the fillet with ¼ tsp of the salt and plenty of pepper. Heat 1 tbsp of the oil in a large frying pan until very hot. Sear the beef for about on each side and on both ends, until deeply browned all over. Transfer to a plate, snip off the string and leave to cool.
- Cook the filling Finely chop or pulse the mushrooms. Heat the remaining oil in the same pan over a medium-high heat and cook the mushrooms with the remaining ¼ tsp salt for , until all the liquid has evaporated and they are golden. Add the spinach and cook for until wilted. Tip onto a plate and leave to cool for .
- Wrap the beef Roll out the pastry on a lightly floured surface into a rectangle about 30 x 35cm. Spread the cold filling over the centre, leaving a 3cm border, and place the beef on top. Brush the edges with beaten egg, fold the pastry over the beef and press the seam to seal. Trim any extra pastry from the ends and tuck the ends underneath.
- Chill Place the parcel seam-side down on the lined baking tray and chill for , which keeps the pastry cold so it puffs. Heat the oven to 200°C (180°C fan), gas 6.
- Glaze and bake Brush the pastry all over with beaten egg. Make shallow scores across the top with the tip of a knife. Bake for , until deep golden. Check the centre with a thermometer: 45°C for rare, 50°C for medium-rare or 55°C for medium. It rises by about 5°C as it rests.
- Rest and slice Rest for on the tray, then slice into thick pieces with a serrated knife.
Serving and variations
Serve slices with roast potatoes, buttered green beans and a red wine gravy. For a budget version of the same idea, try meatloaf in puff pastry.
Spread a thin layer of English mustard or horseradish over the beef before wrapping it for extra bite. Leftover slices are good cold in sandwiches the next day.
Common problems and fixes for Beef Fillet in Puff Pastry
- The pastry base is soggy.
- The filling or beef was still warm or wet. Cook the mushrooms until completely dry, cool everything fully and chill the wrapped parcel before baking.
- The beef is overcooked.
- Guessing the timing is the usual cause. Insert a thermometer into the centre at 35 minutes and remove the parcel at 45–50°C.
- The pastry splits or leaks.
- Seal the seam with beaten egg, tuck the ends under and place the seam underneath. Keep any extra pastry for decoration rather than stretching it.
Frequently asked questions about Beef Fillet in Puff Pastry
How long does beef fillet in puff pastry take to cook?
About 35–40 minutes at 200°C (180°C fan), gas 6 for an 800g fillet, to reach medium-rare. Always check with a thermometer, as the timing depends on the thickness of the beef.
Can you prepare it the day before?
Yes. Wrap the beef, cover it and chill it for up to 24 hours. Glaze just before baking and add 5 minutes to the baking time if it goes into the oven straight from the fridge.
Can you freeze it?
Yes, unbaked. Freeze the wrapped parcel on a tray, then wrap it well, for up to 1 month. Defrost overnight in the fridge before baking. Baked Wellington does not freeze well.
Which cut of beef should I use?
Use a centre-cut piece of beef fillet, which is even in thickness. Ask your butcher to trim and tie it.
How did you like the recipe?
4.8 / 5 · 39 ratings
