Beef Wellington

Spice up your Sunday with a slow-cooked Beef Wellington. Served with a selection of bright colourful vegetables and a large glass of red wine.

Beef Wellington
PREP TIME 30 minutes COOK TIME 30 minutes MAKES 6


  • 1.2kg of beef fillet steak
  • 6 tablespoons of butter
  • 1 chopped onion
  • 50g of fresh mushrooms
  • 50g of pork liver pate
  • 375g of puff pastry
  • 1 egg yolk
  • 400ml of beef stock
  • 2 tablespoons of red wine

Preparation method

  1. Start by preheating the oven to 220°C. With your roasting dish, place the beef into the dish before spreading with 2 tablespoons of butter. Place into the oven to bake for 10-15 minutes or until the beef has browned. Remove the beef from the dish and leave to cool.
  2. In a medium frying pan, melt 2 tablespoons of butter before sautéing the onion and mushroom. Once sautéed remove from the heat and leave to cool.
  3. In a medium mixing bowl. Mix together the pork pate along with 2 tablespoons of butter and salt and pepper. Take the pate and spread it over the cooked beef before topping with the sautéed onion and mushrooms.
  4. Take you puff pastry and roll it out before placing the beef in the centre of the pastry. fold the puff pastry up and seal along the edges.
  5. Place the beef into a clean baking dish, cutting a few slits at the top of the dough and brushing with egg yolk.
  6. Place into the oven to bake at 230°C for 10 minutes before reducing to 220°C to cook for a further 15 minutes or until the pastry has turned a golden brown.
  7. While the beef wellington is in the oven cooking. Take the juices from the baking dish and pour into a small saucepan and place onto a high heat. Add the beef stock and red wine and leave on the boil for 10-15 minutes or until it has begun to reduce and thicken out. Strain and serve as a gravy with your beef wellington.