Beef Wellington with Mushroom and Fourme d’Ambert AOC

20 April 2021 — Dinner

Beef Wellington with Mushroom and Fourme d’Ambert AOC


Serves 6

Good quality beef fillet, around 1kg/2lb 4oz

Ready made puff pastry sheets

2 large portabella mushrooms, chopped

2 cloves of garlic, minced

1/2 tsp fresh thyme leaves, chopped

1/2 tsp roughly chopped rosemary

Unsalted butter

3 medium onions, thinly sliced

120ml medium-dry sherry

185g Fourme d’Ambert AOC

Salt and pepper

Olive oil

2 eggs


How to make it

Beef Wellington is a classic British that we’ve spruced up with a wonderful French blue cheese. Fourme d’Ambert AOC is creamy and rich which makes it ideal for a layer in a beef wellington, adding depth of flavour to every mouthful.


  • Begin by preparing the filling. In a shallow bowl, toss the mushrooms, garlic, thyme and rosemary in oil.
  • Cover, and marinate in the fridge for 2 hours
  • Remove the mushrooms from the marinade and season well
  • Fry the mushrooms on a medium-high heat until they are  softened and brown
  • Using a paper towel, drain the mushrooms
  • In the frying pan add some butter, and then add the onions
  • Cook slowly until well browned, soft and sweet
  • Add the sherry and cook until the pan is dry
  • But the onions in a bowl, cover and put in the fridge
  • Heat oven to 425°F/200°C/Gas Mark 7
  • Season the meat well covering all sides with salt and pepper
  • Rub in the seasoning
  • Roast the meat for around 15 mins  in the oven
  • Remove and let the beef cool


  • Sprinkle a clean work surface with flour
  • Roll out a sheet of puff pastry to an 18x30cm strip
  • Smooth the mushroom mixture all over the pastry
  • Next add an even layer of the onions
  • Then add the crumbled Fourme d’Ambert AOC cheese
  • Then place the meat in the middle
  • Using a rolling pin, lift up the pastry and mixture and drape it over the meat until you’ve made a package
  • Press all the corners and joins together until you’ve created a seal
  • Trim and decorate with any remaining pastry, as necessary
  • Glaze the pastry with egg yolk
  • Let the wellington chill for at least 30 minutes


  • Heat oven to 200C/fan 180C/gas 6
  • Cook for 20-25 mins for medium-rare beef, 30 mins for medium
  • Allow to stand for 10 mins, then slice into beef wellington medallions, to serve


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