How to make it

  • 1. Pre-heat oven to 220C/Gas 7.
  • 2. Trim and tie up the fillet at intervals with fine string so it retains its shape. Heat the oil and 15g of the butter in a large frying pan.
  • 3. Add the meat and fry briskly on all sides to seal. Press down with a wooden spoon while frying to seal well. Roast for 20 minutes, then set the beef aside to cool and remove the string.
  • 4. Meanwhile, cook the mushrooms in the remaining butter until soft; leave until cold, then blend with the pate.
  • 5. On a lightly floured surface, roll out the pastry to a large rectangle about 33 x 28cm and 0.5cm thick.
  • 6. Spread the pate mixture down the centre of the pastry. Place the meat on top in the centre. Brush the edges of the pastry with the egg.
  • 7. Fold the pastry edges over length ways, and turn the parcel over so that the join is underneath. Fold the ends under the meat on the baking sheet.
  • 8. Decorate with leaves cut from the pastry trimmings.
  • 9. Brush with the remaining egg and bake for 50-60 minutes depending how well done you like your beef, covering with foil after 25 minutes.
  • 10. Allow the Beef Wellington to rest for 10 minutes before serving.

Reviews & Comments 3

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  • r8chreid 9 years ago
    Yum! Looks good, I may try this using venison this week!
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    " It was excellent "
    cookingforfun ate it and said...
    Love it love it. 5 from me
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    " It was excellent "
    chefelaine ate it and said...
    A DROP of wine, ye say?!!!!! LOL! HIGH FIVE "+D
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