Chefs Series – Richard Corrigan’s Mouth-Watering Beef Wellington

By Charlene Teressa | 1st November 2023

Serves 2


500g all butter puff pastry, rolled to 15cm x 30cm and ½ cm thick 2 cm and left in the fridge

For the mushroom stuffing:

  • 50g unsalted butter
  • 2 pinches of sea salt
  • 2 pinches of pepper, ground black
  • 1 clove garlic, finely chopped
  • 500g button mushrooms, finely chopped
Richard Corrigan Beef Wellington
Richard Corrigan
Richard Corrigan

For the savoury crepe:

  • 150g plain flour
  • 1 large egg
  • 325ml semi-skimmed milk
  • 30g unsalted butter, melted
  • 1 pinch of salt

For the beef:

  • 300g Irish Hereford prime fillet
  • 2 pinches of sea salt
  • 2 pinches of ground black pepper
  • 30ml vegetable oil
  • 50g English mustard

For the glaze:

  • 1 egg yolk
  • 1 pinch salt

For the Red Wine sauce:

  • 2 tbsp butter, unsalted
  • 2 small shallots, finely sliced
  • 100g button mushrooms, finely sliced
  • 250ml red wine
  • 350ml brown chicken stock
  • 1 tarragon leaf


  1. First of all, prepare your beef. Season the fillet with salt and pepper before coating in the mustard. Wrap in clingfilm and chill in the fridge.
  2. Next, make your crepe which will be a little barrier to help your pastry become crispy by preventing the meat juices reaching it. Mix the eggs and flour first, then slowly add in the milk and then the butter. Whisk until smooth. Heat a lightly buttered pan and when just about smoking, pour in a large ladle of the mixture, turning the pan as necessary to ensure an even layering. Flip once one side begins to lightly brown. Chill in the fridge.
  3. Then make your stuffing by sweating the mushrooms with garlic and butter until dry. Season before placing in the fridge to cool.
  4. Lay out the crepe on a cold surface, spread the mushroom stuffing evenly and place the beef on top. Roll the meat and wrap tightly again in clingfilm to set for half an hour.
  5. Meanwhile preheat your oven to 270 degrees C or as hot as it goes, before making your sauce. Reduce the red wine and stock with the shallots and mushrooms. When it is the consistency of a glaze, stir in the butter and tarragon and set to one side.
  6. Remove the cling film and wrap the beef in the puff pastry before brushing on the glaze. Place on a flat baking tray lined with greaseproof paper and transfer to the centre of the preheated oven. Immediately reduce the temperature to 210 degrees C. If you have a meat probe, remove once the core reaches 47 degrees C. If not, this should take around 40 minutes.
  7. Rest on a cooling rack for around 40 minutes.
  8. To serve, reheat your sauce and slice your wellington. Pour the sauce on the side.

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