RECIPE OF THE MONTH | February 2026

Penllyn Estate Beef Wellington

Serves: 4-6  |  Preparation: 1 hour 15 minutes  |  Cook Time: 45 minutes

Penllyn Estate beef takes centre stage in our February Recipe of the Month at Forage.
This classic Beef Wellington is rich, indulgent and perfect for winter entertaining, with beautifully tender local beef wrapped in savoury mushrooms and golden pastry. A dish made for slower evenings and special occasions, it celebrates the quality of Penllyn Estate beef and the comforting flavours we crave in February.

Penllyn Estate Beef Wellington with golden puff pastry, sliced to reveal tender beef and mushroom duxelles, served at Forage Farm Shop & Kitchen.

Ingredients

1 centre-cut Penllyn Estate beef fillet
(about 1–1.2 kg), trimmed
Salt & black pepper
2 tbsp Forage Rapeseed Oil
Calon Lan English Mustard (3–4 tbsp)
3 large handfuls spinach
Puff pastry (500–600 g / about 2 sheets)
1 Penllyn Estate Egg, beaten

Mushroom Duxelles
500g mushrooms
2 shallots finely chopped
2 tbsp Ty Tanglwyst butter
1 tbsp Forage Rapeseed Oil
Salt & pepper
Thyme leaves

Pancakes (Crêpes)
2 Penllyn Estate eggs
150g plain flour
300 ml Ty Tanglwyst milk
2 pinches of salt
Butter or oil for cooking

Preheat Oven to 200°C

Cook time guide:
35 min → medium-rare
40 min → medium
45 min → medium-well
This is a rough guide but doesn’t
depend on the thickness of your fillet.
For best results use a meat
thermometer

Method

1. Whisk eggs, flour, milk, and salt until smooth and pourable.
2. Pour in batter to a lightly greased non stick pan over a medium heat and swirl to make large, thin pancakes.
3. Cook 30 – 45 seconds per side, just until set. Repeat 4 times and leave to cool completely.

To Make the Mushroom Duxelles:
1. Finely chop mushrooms (or pulse in a food processor).
2. Heat butter and oil in a wide pan over medium heat and add shallots. Cook until soft.
3. Add mushrooms, salt, pepper, and thyme. Cook for 15–20 minutes, stirring often, until paste-like. Cool fully.

To Prepare the Beef:
1. Season the beef generously with salt and pepper. Heat oil in a very hot pan and sear the beef on all sides until well browned (about 1–2 minutes per side).
2. Remove from heat and while warm, brush all over with Dijon mustard. Leave to cool completely.
3. Wilt spinach in a dry pan. Squeeze out all excess moisture.

Assemble the Wellington:
1. Lay overlapping pancakes on cling film to form a rectangle.
2. Spread an even layer of mushroom duxelles over the pancakes, followed by the spinach.
3. Place beef in the centre and using the cling film, wrap tightly into a neat log.
4. Chill in the fridge for 20–30 minutes to firm up.
5. Roll the puff pastry into a rectangle large enough to fully encase the beef.
6. Unwrap the beef and place it seam-side down on the pastry.
7. Wrap tightly, seal edges underneath, and trim excess pastry.
8. Brush all over with egg wash.
9. Chill for 10 minutes if you have time (this will help to keep the shape).
10. Bake on a lined tray for 35–45 minutes, until deeply golden.
11. Rest for 10–15 minutes before slicing

Contact Us

OFFICE: 01446 774113

EMAIL: info@foragefarmshop.co.uk

ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF

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