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# Beef Wellington for 50 People, Generous Portions (180-200g) PP
- URL: https://www.onthepassconsultancy.com/beef-wellington-for-50-people-generous-portions-180-200g-pp/
- Published: 2025-12-08T09:27:30.000Z
- Updated: 2026-08-21T10:36:22.000Z
- Description: Beef Wellington for 50 covers at 180 to 200g a portion, with mushroom duxelle, crêpes and the assembly order that stops a soggy base.
- Author: René Chapman
- Tags: Weekly Recipes, #Import 2026-07-31 15:46

![Beef Wellington for 50 People](https://storage.ghost.io/c/db/f6/dbf66b7d-c8cc-40d4-946d-9d01f7d5a6cb/content/images/2026/07/beef-wellington-for-50-people-generous-portions-180__Screenshot_2025-12-04_at_15.52.57.jpg)

Beef Wellington for 50 People

**Ingredients**

**Main beef**

- Fillet Steak (200g eye fillet per portion), trimmed and chain removed – approx non trimmed weight 10kg
- English mustard (Colman’s) – 200 g
- Sea salt & freshly cracked black pepper
- Light olive oil or rapeseed oil – 200 ml

**Mushroom duxelle** (makes ≈ 5 kg finished)

- Button or chestnut mushrooms – 6 kg (very finely chopped or pulsed)
- Shallots, very finely chopped – 1.2 kg
- Garlic cloves, minced – 20
- Fresh thyme leaves – 30 g
- Dry white wine – 500 ml
- Double cream – 400 ml
- Salt & pepper

**Crêpes** (barrier layer – Gordon’s trick)

- Plain flour – 1 kg
- Free-range eggs – 20
- Whole milk – 2 litres
- Melted butter – 200 g
- Salt – 10 g
- Chopped parsley & chives – 50 g (optional colour)

**Pastry & assembly**

- All-butter puff pastry (Jus-Rol All Butter or handmade) – 10 × 1 kg blocks (10 kg total)
- Red-wine jus or Madeira sauce – 6–7 litres (made or bought-in premium)

**To serve**

- Red-wine jus or Madeira sauce – 6–7 litres (made or bought-in premium)
- Seasonal vegetables & dauphinoise/roast potatoes for 50

**Method (Step-by-Step – Commercial Kitchen)**

1. Prep the beef (day before or early morning)  
  - Portion the whole fillet into two equal 4–4.25 kg pieces (easier to sear & handle).
  - Tie neatly with butcher’s twine every 4 cm to keep a perfect cylinder.
  - Season aggressively with salt & pepper.
  - Remove, cool slightly, brush generously all over with English mustard while still warm. Chill uncovered overnight.n per piece).
  - Remove, cool slightly, brush generously all over with English mustard while still warm. Chill uncovered overnight.
1. Make the duxelle (can be done day before)  
  - Pulse mushrooms in robo-coupe in batches to fine “rice” texture – do NOT blend to mush.
  - Sweat shallots & garlic in 200 g butter until soft, no colour.
  - Add mushrooms + thyme + seasoning. Cook on high heat, stirring constantly until all moisture evaporates (20–30 min).
  - Deglaze with white wine, reduce to almost dry.
  - Add cream, reduce until thick and spreadable. Taste – should be intensely mushroomy. Cool completely.
1. Make the crêpes (day before or morning)  
  - Large batch in ribbon blender or huge bowl: whisk flour, eggs, milk, melted butter, salt & herbs. Rest 30 min.
  - Cook thin 30–35 cm crêpes on large non-stick crêpe pans or flat-top. You need ≈ 20–24 large crêpes. Stack between parchment.
1. Roll the pastry  
  - On a lightly floured stainless table, lay 4–5 sheets of cling film overlapping to make a 1.2 m × 1 m sheet.
  - Roll puff pastry on top to approx. 60 cm × 80 cm and 3–4 mm thick (large enough to wrap one 4 kg fillet).
1. Assemble the Wellingtons (2 giant ones)  
  - Lay 5–6 crêpes overlapping on the pastry, leaving a border.
  - Spread half the duxelle in an even layer the length and width of the fillet.
  - Place one chilled, mustard-coated fillet in the centre.
  - Use the cling film to roll tightly like a huge sausage roll, encasing the beef completely. Twist ends tightly. Chill 30 min.
  - Remove cling film, egg-wash pastry, fold neatly, egg-wash again. Score lightly with a lattice pattern (chef’s touch). Repeat for second fillet.
  - Rest on trays in blast chiller or fridge minimum 1 hour (or overnight).
1. Cook (timing for medium-rare)  
  - Pre-heat deck ovens or convection ovens to 200 °C fan.
  - Place Wellingtons on parchment-lined trays. Insert probe into thickest part.
  - Cook until core reaches 36–38 °C (≈ 55–65 minutes depending on oven).
  - Rest on rack for 25–30 minutes (core will climb to perfect 52–54 °C medium-rare).
1. Carve & serve  
  - Remove twine, slice into 2 cm thick slices with a very sharp slicing knife.
  - Serve 1 generous slice per person with red-wine jus, dauphinoise potatoes, buttered Chantenay carrots & fine green beans.

**Advance Prep Timeline (Catering Friendly)**

- 2 days before: sear beef, make duxelle & crêpes
- 1 day before: assemble & wrap Wellingtons
- Day of event: bake 90 minutes before service, rest 30 min, carve hot

This method consistently delivers the Gordon Ramsay signature — crisp pastry, pink beef, intense mushroom flavour — but scaled perfectly for 50 covers with minimum stress in a professional UK kitchen.

Enjoy the “It’s raw!” compliments turning into stunned silence when they taste it!