Wild Garlic and Nettle Beef Wellington

This is possibly one of my all-time favourite recipes. Most recipes call for beef sirloin but if you have a decent local butcher you can usually get away with using a standard beef joint (much cheaper)


  • Beef Joint – 500g
  • 500g pre-made puff pastry
  • 250g chestnut mushrooms – finely chopped
  • 2 onions – finely chopped and diced
  • 250 wild mushroom – I used dryads saddle (if you don’t have wild just double up on chestnut mushroom
  • 100g nettle – finely chopped
  • 100g wild garlic – finely chopped
  • a knob of butter


  • Heat up a pan on the stove until it’s smoking hot
  • Brown the beef on each side in the super-hot pan – about 1 minute each side
  • Place on an oven tray and bake in the oven for 25 minutes gas mark 7 or 180C
  • Remove from the oven and leave to chill on the side

Whilst the meat is cooling…..

  • Melt a knob of butter in the same pan you used to brown the meat (reusing the juices)
  • fry off the mushrooms and onion until fully browned, about 10 minutes
  • Add the finely diced nettles and cook for a further 5 minutes
  • Remove from the heat and place in a wide bottom bowl to cool

Whilst that’s also cooling

  • Blend the wild garlic to a smooth paste

Bringing it all together….

  • Layout the puff pastry on the none-stick paper
  • Place the cooled beef on top of the puff pastry in the centre
  • Spread the wild garlic paste over the top of the beef as layer 1
  • Next spread the cooled mushroom and nettle over the top of the garlic paste (try to cover the sides aswell)
  • Fold the puff pastry over the top of the beef and fold in the sides so that the beef is fully covered
  • Bake the whole lot in the oven for 45 minutes at gas mark 8 or 180C

Remove the wellington and let the meat rest for about 20 minutes, cut open and enjoy with roast potatoes and some red wine gravy – YUM 🙂