Beef Wellington in a Halogen Oven Recipe


Although it’s not the quickest meal to prepare, this recipe is straightforward and the result is definitely the best Beef Wellington that I’ve tried!


Serves 2-4



Beef Wellington Ingredients:

  • 1kg/2lb 2oz piece beef fillet, trimmed
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • 2 tbsp English mustard
  • 1 tbsp fresh thyme leaves
  • 1 free-range egg, beaten
  • 2 tbsp butter
  • 250g/9oz ready-made puff pastry


  1. Season the beef with salt and freshly ground black pepper and sprinkle with thyme.
  2. Heat a frying pan until hot and add a little oil.
  3. Cook the beef briefly, turning occasionally, until brown on all sides. Remove the beef and allow to cool then spread the mustard all over the beef.
  4. Roll the puff pastry out so that it’s big enough to wrap around the beef and completely enclose it.
  5. Place the beef on top of the pastry and roll it up to form a parcel. Brush the edges with beaten egg and press down to close.
  6. Brush the beef wellington all over with beaten egg and then place in the fridge for 30 minutes.
  7. Place the beef wellington onto a sheet of buttered baking parchment.
  8. Transfer to the Halogen Oven to bake on 160°C for 30 minutes, until the pastry is golden-brown and the beef is cooked to your liking. Use the lower rack.
  9. You may need to cover with foil for the first 15 minutes to ensure it doesn’t burn.
  10. Remove from the oven resting for five minutes, and then serving in slices with your chosen vegetables.

Cooking Roast Beef in a Halogen Oven

A classic roast dinner to please the whole family!

Best served with roast potatoes, Yorkshire puddings, vegetables and gravy.

Cooking times will vary slightly depending on the size of the joint and on you own personal taste.

Serves 4–6



  • Beef joint
  • 2 tbsp golden syrup
  • 2 tbsp dark brown sugar
  • 4 tbsp horseradish
  • Black pepper
  • 300ml red wine


  1. Preheat your halogen oven by using the preheat setting or set the temperature to 210ºC.
  2. Combine the sugar, golden syrup and horseradish in a mixing bowl. Season with black pepper.
  3. Place the beef joint on a roasting tin and place on the low rack. Cook for 20 minutes before dropping the temperature down to 180ºC.
  4. Coat well with the horseradish sauce and cook for a further 20 minutes for every 450g. If the joint begins to darken too much during cooking, cover securely with tin foil.
  5. Around halfway through cooking, add the red wine – this will mix with the beef juices nicely.

Once your beef is cooked, wrap in tin foil and leave to rest for at least 20 minutes. Prepare the gravy in this time, using the natural juices in the roasting pan. Mix 1 tsp cornflour with a little stock and add it to the roasting pan. Heat gently and stir well as it thickens, to avoid any lumps. Serve with roast potatoes, Yorkshire puddings and steamed vegetables.