Beef Wellington
4 stars based on 14 reviews
By carolsavage View all 43 recipes
carolsavage's Story
This is simply the best.... even though I say so myself. I have perfected this over the years and it is one of my family’s firm favourites. It really is not that difficult to do, and the presentation of the finished article is always met with grea Read More
Related categories
Main Course, English, saintgeorge, English, Beef Wellington English beef pate pastry,
Ingredients
- a good sprinkle Mixed herbs
- 2 bits Garlic
- 4oz Brussels Pate
- 500g Mushrooms (mixed variety)
- 1lb (450g) Puff Pastry
- 2lb (900g) Fillet of beef
- 1 egg
Method
- 1. Fry the beef on each side to seal it then set aside on a plate
2. Chop and Fry mushrooms and season to taste
3. Roll out pastry into a gross shape and then spread the pate on top of the pastry. (leave a bit for the top side of the fillet)
4. Put mushrooms on top of the pate leaving a bit for the top side of the fillet and then place the beef in the centre.
5. Spread the pate and sprinle remaining chopped mushrooms on top side of the fillet
6. Fold up the pastry and stick together the side by wetting your fingers and squeezing.
7.Decorate with some cut pastry and brush with beaten egg
8. Cook for 40 minutes in a hot oven (190 C)
Tips
- Don't overcook it. You want the beef to remain juicy. Also you will find that the pastry will split across the top if cooked for too long.
Recent Comments Add your comment
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What is a gross shape?
by Jacquie on Mon Dec 17 2007 reply to this comment
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whats a gross shape?
by Von Food-Housen on Tue Jan 8 2008 reply to this comment
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Foobar.
by Users Recipes on Thu Aug 13 2009 reply to this comment
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since when is beef wellington made with brussels pate?
by maverickchef on Sun Aug 30 2009 reply to this comment
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I have eaten Beef Wellington MANY TIMES made with Brussels Pate, both in restaurants and at dinner parties, so I believe that to be correct.
by Mistydog on Mon Aug 31 2009 reply to this comment
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Easy to make, enjoyed by all and not too much washing up - a success all round.
by Challice_blue on Sun Oct 4 2009 reply to this comment
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I am really glad you enjoyed it!
by carolsavage on Sat Oct 10 2009 reply to this comment
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Carol cooked this for us when we first met, years ago and I knew exactly where to find this recipe so I hope I can relicate Carols fab dish love sharon xx
by sharonwilson on Sat Nov 7 2009 reply to this comment
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forget the pate, make the mushrooms as normal but add finely chopped black pudding instead and make sure the pastry joint is on the bottom and the pastry is not too tight this way the pastry wont crack or split when it shrinks. top side works just as well as fillet is is half the price.
by spikyprince on Sun Dec 13 2009 reply to this comment
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oh and use puff pastry not flaky
by spikyprince on Sun Dec 13 2009 reply to this comment
My best dinner party dish