Nettle and Wild Garlic Beef Wellington

Nettle and Wild Garlic Beef Wellington

This Nettle and Wild Garlic Beef Wellington Recipe 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

Click here for a foraging guide for Wild Garlic

Click here for a foraging guide for Nettles

Method for Nettle and Wild Garlic Beef Wellington Recipe

  • 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

Let that cool and….

  • 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 🙂

(For a meat free twist you can use a whole beetroot cut in half and roasted as a substitute for beef)

Looking for More Nettle Recipes?

Nettles can be used in absolutely loads of recipes, that many we’ve dedicated a whole page to our favourite recipes.

You can see them all by clicking here

Cooking with Foraged Produce is a Joy!

Maybe you'd like to join us for some hands-on Foraging
to help develop your larder of Wild Ingredients?

Wild Garlic and Cheese Scones

Find our Up Coming Courses here