Beef Wellington

Beef Wellington

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Servings: 6
Calories: 866


  • 2 oz butter
  • 2 lb beef fillet Tenderloin Steak
  • 2 large onions sliced
  • 1 1/3 cup mushrooms sliced
  • 1 tbsp chopped parsley
  • 1 pinch of thyme
  • 1/2 level tsp salt
  • black pepper
  • 14 oz packet of puff pastry thawed
  • a little beaten egg to glaze


  • Preheat the oven to 425°F (220°C) gas mark 7.
  • Melt the butter in a frying pan, add the meat and fry quickly to brown, turning occasionally to seal in the juices on all sides. Lift it out and allow to cool.
  • Add the sliced onions to the pan and cook, stirring constantly, for about 5-10 minutes or until golden brown.
  • Add the mushrooms and cook for a further 5 minutes.
  • Stir in the parsley, thyme, salt and freshly ground pepper. Remove the pan from the heat and allow to cool.
  • Roll out the pastry on a lightly floured surface to a rectangle measuring about 14 x 16 in. (35 x 40cm), though this size may vary slightly with the shape of the piece of beef.
  • Set the beef in the centre of the pastry and place the onion and mushroom mixture on top.
  • Cut a 1 1/2 in. (3.5cm) square from each corner of the pastry and keep on one side.
  • Fold up the pastry around the meat, turning up the ends first and then the sides, which should just overlap the meat to cover it completely.
  • Dampen the pastry with water or beaten egg where it overlaps so that it remains secure during cooking.
  • Turn over, place on a baking sheet and brush the top with beaten egg.
  • Cut the remaining pastry into leaf shapes and use to decorate the top. Brush with more beaten egg.
  • Bake in the oven for about 1 hour if you like beef to be pink in the centre. Serve at once.
Calories: 866 kcal
Carbohydrates: 34 g
Protein: 33 g
Fat: 66g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 126 mg
Sodium: 309 mg
Potassium: 627 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 294 IU
Vitamin C: 4 mg
Calcium: 30 mg
Iron: 5 mg
Ingredients Beef, Beef Fillet
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