Classic Beef Wellington,Roast Potatoes & Gravy
Master this classic Wellington and score big dinner points. Start by wrapping tender beef in mushroom and prosciutto, then bake in crisp golden pastry and slice to reveal the layers. Add roasties, peas and rich gravy for a showstopper worth savouring. Finish your meal with your Gu cheesecake.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and chop your potatoes into bite-sized pieces
Add the chopped potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a little salt and pepper and give everything a good mix up, then set aside
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Pat dry your beef joint[s] with kitchen paper, remove the string and season with a little salt and pepper
Once hot, add the seasoned beef to the pan and cook for 2 min on each side or until evenly browned – this is your browned beef
Set the browned beef aside on a plate to rest, reserve the pan
Grate your white cup mushrooms
Peel and finely chop (or grate) your garlic
Return the reserved pan to a medium-high heat
Once hot, add the grated mushrooms and chopped garlic and cook for 4-5 min or until dry – this is your mushroom duxelle
Put the tray[s] with the potatoes in the oven for 20-25 min or until golden and crisp – these are your roast potatoes
Boil a kettle
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin
Tip: Make sure it is big enough to fit around your beef!
Lay your prosciutto over the puff pastry
Spread your dijon mustard evenly over the prosciutto
Top with a thin layer of the mushroom duxelle
Put the seared beef joint at one end of the pastry, carefully wrap the pastry over the beef and roll into a tight log, use a fork to press down on the edges
Tip: Score the pastry with a fork for an extra garnish!
Add to a baking tray (or two!) and put in the oven for 20-25 min or until the pastry is until golden, cooked through and the edges have puffed up – this is your beef wellington
Tip: Prefer no pink meat? Cook your beef wellington for a few mins min longer!
Once everything is nearly ready, add your blanched peas to a colander and pour boiled water all over them to refresh them
Combine your gravy base with 100ml [150ml] [200ml] boiled water in a heatproof bowl, whisk thoroughly
Put the gravy base in the microwave and cook for 1 min or until thickened
Give everything a good mix up (careful it may be hot!) – this is your gravy
Transfer the beef wellington to a clean board and slice into 2 pieces per person
Serve the roast potatoes and peas to the side and season with a pinch of salt
Drizzle over the gravy
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, nut, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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