Beef Wellington


1 (3 lb) beef tenderloin
3 tbs olive oil
1 1/2 cups mushrooms, chopped
3 cloves garlic, crushed
8 oz liver pate
2 tbs fresh parsley, chopped
1 frozen puff pastry sheet, thawed
beaten egg for glaze
kosher salt and black pepper to taste
fresh parsley for garnish

This is classic dish of a beef tenderloin topped with a mushroom mixture and encased in puff pastry.

  • Tie the beef filet at regular intervals with string so that it stays  in a neat shape during cooking.
  • Heat 2 tsp of olive oil in a large frying pan, and cook the beef over a high heat for about 10 minutes until browned on all sides.
  • Transfer to a roasting pan and bake for 20 minutes. Remove from oven and allow to cool.
  • Heat the remaining oil in a frying pan and cook the mushrooms and garlic for about 5 minutes.
  • Beat the mushroom mixture into the pate along with the parsley and season with salt and pepper.
  • Roll out the pastry in a sheet large enough to enclose the beef, plus a strip to spare.
  • Trim off the spare pastry and trim the edges to neaten.
  • Spread the pate mix down the middle of the pastry.
  • Untie the beef and lay it on the pate’.
  • Preheat the oven to 425 degrees.
  • Brush the edges of the pastry with beaten egg and fold it over the meat to enclose it in a neat parcel.
  • Place the parcel on a baking sheet with the joint in the pastry underneath.
  • Chill for 10 minutes., then brush the parcel with the egg wash .
  • Bake the beef wellington for 50-60 minutes, covering it loosely with foil after 30 minutes to prevent the pastry from burning.
  • Serve cut into thick slices, garnished with parsley.




30 min


50 min


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