Jamie Oliver’s Beef Wellington Recipe

Preheat oven to 200°C/400°F.

Season the beef with salt and pepper. Heat some olive oil in a pan and sear the beef on all sides until browned. Remove from pan and set aside to cool.

In the same pan, add chopped mushrooms, garlic, and onions, and cook until soft and moisture is evaporated. Add Marsala wine and let it reduce. Transfer the mixture to a food processor and puree.

On a lightly floured surface, roll out puff pastry sheets to a thickness of around 3mm. Place the pastry onto a baking sheet.

Spoon the mushroom mixture evenly over the puff pastry.

Place the seared beef fillet on top of the mushroom mixture and wrap the pastry around it, sealing it tight by pressing the edges together. Brush the pastry with egg wash and score lightly with a knife.

Bake in the oven for 25-30 minutes until the pastry is golden brown and crispy. Let it rest for 5 minutes before serving.