Beef Wellington

Using a very luxurious, tender fillet of beef, nothing says “I love you” more than a Beef Wellington. It is the ultimate labour of love, a guaranteed crowd pleaser and perfect for when you want to pull out all the stops on that special occasion whatever the time of year. Serve with a generous helping of buttery mash for a warming winter meal of simply with a salad in the summer months.  Traditionally stuffed with liver pate, we have gone for the “lighter” option of just using mushrooms and onions.

Serves 6


  • 1 kg fillet of beef
  • olive oil
  • 2 knobs of unsalted butter
  • 3 sprigs of fresh rosemary
  • 1 red onion
  • 2 cloves of garlic
  • 600g mixed mushrooms
  • 1 x 500g ready-rolled puff pastry
  • 1 large egg



1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.  Leave to cool completely then wrap in clingfilm and place in the fridge.

3. Meanwhile, melt the butter in the frying pan, add the onion, mushrooms, rosemary and garlic and cook until softened. Increase the heat to high, and cook until the excess moisture has evaporated.  Leave to cool completely.

5. To combine the beef and mushroom/onion mixture, roll out the pastry into a rectangle (pastry is easier to work with at room temperature). Spread half of the mixture down the middle, leaving a thick border on each side.  Place the beef on top and cover with the remaining mixture.

Brush the pastry border with beaten egg and fold over the beef.

Turn the pastry over and brush with beaten egg all over.  Cover with clingfilm and place it back in the fridge for at least 30mins.

6. Preheat the oven to 210°C/425°F/gas 7.

7. When you are ready to cook the Wellington, score the pastry and brush it again with egg wash.  Bake for 40 minutes or until the pastry is crisp and golden.  Leave to stand for about 10 minutes before serving.





Subscribe to our Newsletter