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Beef wellington marinated in coffee recipe

Beef wellington marinated in coffee

Jody says: “This is great served with plenty of roast veggies and a jug of gravy”


  • 750g beef fillet
  • 6-8 slices Parma ham
  • 100g mushroom & pork paté (shop bought)
  • 500g puff pastry sheets
  • 2 medium egg yolks, beaten
  • 1 tbsp coffee granules, mixed with 1 tbsp hot water to make a paste
  • 2 tbsp Dijon mustard
  • 2 tbsp balsamic, sherry or red wine vinegar
  • Olive oil


  1. Remove the beef from the fridge about 30-40 minutes before cooking. Rub all over with a little olive oil and season with salt and pepper to coat.
  2. Heat a large heavy-based frying pan and add 4 tbsp of olive oil. Sear the beef on all sides for a few minutes.
  3. Rest the beef on a board for a few minutes. Meanwhile, mix the coffee paste, mustard and vinegar together in a small bowl. Pat the beef dry with some kitchen roll, then coat all over in the coffee mixture, using a pastry brush.
  4. Roll out some cling film on a worktop, lay the Parma ham slices on top and spread the mushroom paté in a thin layer. Place the beef fillet in the middle and carefully roll up, tucking in the sides, making sure it is really tight. Pinch the ends of the cling film and roll up into a sausage shape. (It should look like a Christmas cracker.) Chill in the fridge for 20 minutes.
  5. Lay out some more cling film and place the pastry sheets on top. Put the wrapped beef fillet in the middle (after removing its cling film) and roll up in the pastry. Make sure you pinch the ends of the cling film and roll into a cracker shape as before. Chill for 20 minutes.
  6. Preheat the oven to 200°C/180°C fan-assisted/gas mark 6. Remove the beef Wellington from the fridge. (At this point, if you fancy it, score a pattern in the pastry by drawing the back of a small sharp knife down the middle and sides, making sure not to cut right through.) Brush all over with the beaten egg and bake for 35-40 minutes. Rest for 10 minutes before slicing.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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