Italian-Style Beef Wellington – A Festive Classic

Beef Wellington is a dish that needs no introduction — elegant, indulgent, and made for special occasions. This Italian-style version takes the classic and adds a Mediterranean influence, layering rich flavours, quality ingredients and crisp pastry into a show-stopping centrepiece.

Tender beef is wrapped with savoury elements that add depth and character, while olive oil plays a supporting role in enhancing flavour and balance. The result is a Wellington that feels luxurious without being heavy, and refined without being overly complicated.

This dish is ideal for festive gatherings, celebratory dinners, or when you want to serve something truly memorable. Pair it with seasonal sides, a generous drizzle of olive oil, and good company — and let the dish do the talking.

Italian-style beef wellington

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Ingredients Method

Ingredients

  

For the wellington

• 1.5 kg beef fillet
• 12 capers finely chopped
• 12 pitted green olives finely chopped
• 12 sundried tomatoes finely chopped
• 50 g pine nuts
• 12 slices Parma ham
• 3 t Wilson’s Extra Virgin Olive Oil
• 400 g frozen puff pastry thawed
• 1 free-range egg beaten

For the aïoli

• 1 bulb garlic roasted
• 2 free-range eggs at room temperature
• 1 cup Olive oil
• 4 T Wilson’s truffle-flavoured oil
• ½ lemon juiced
• sea salt to taste

Method

 

1. Preheat the oven to 200°C.
2. Trim the narrow end of the fillet so that you have an evenly thick piece.
3. In a small bowl, combine the capers, olives, sundried tomatoes and pine nuts. Make an incision down the length of the fillet and stuff the filling into the incision. Wrap the fillet in the Parma ham.
4. Place an ovenproof pan or cast-iron pan over high heat. Heat the Olive oil, then sear the wrapped fillet all over. Set aside to cool for 10 minutes while you roll out the puff pastry. Make sure it’s big enough to fully cover the meat.
5. Carefully wrap the fillet in the pastry, trim off any excess and use the offcuts to decorate the Wellington. Brush with the egg, place on a baking tray and bake for 35 minutes, or until the pastry is golden and cooked through. Remove from the oven and rest for 15 minutes while you make the aïoli.
6. Squeeze the roasted garlic into a mixing bowl and discard the skins. Add the eggs and beat while slowly drizzling in the olive and truffle oil. Season with lemon juice and salt to taste. Serve the aïoli with the sliced beef wellington.