Recipe Submitted By:

Beef Wellington

Serves: 2

this beef Wellington is truly a classic dish. Invite your friends over and impress them with this dish.


400g Beef fillet
400g Flat mushrooms
4 slices Parma ham or bacon
English mustard for brushing meat
2-3 pastry shets
2 Egg yolks
Salt and pepper
Olive oil


Pre-heat the oven to 200C

Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool and brush generously with the mustard.

Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry set aside and cool.

Roll out a generous length of cling film, lay out the four slices of Parma ham (or bacon), each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.

Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm.

Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.

Place your pastry so that it overlaps. you may want to brush the edges with egg to help it stay together.

Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle.

Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top.

Chill again to let the pastry cool, approximately 5 minutes.

Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.

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