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Beef Wellington

Serves 6


  • 1.5kg fillet beef
  • 60g ghee
  • 1 quantity shortcrust pastry - see below
  • freshly ground black pepper
  • 250g Pate de Foie
  • 125g mushrooms, thinly sliced
  • 1 egg yolk, lightly beaten with 1 tablespoon water
  • Shortcrust Pastry -
  • 4 cups plain flour
  • 1/2 teaspoon salt
  • 250g butter
  • 1 egg yolk
  • 1/2 cup cold water
Download Recipe (PDF)


  1. Trim fillet of excess fat. Heat ghee in a pan and brown fillet on all sides. Cook for 10 minutes. Remove from pan and allow to completely cool. Roll out pastry and cut into an oblong shape. Place fillet on pastry. Season with pepper, coat with pate and top with mushrooms. Wrap pastry over the fillet and form into a neat parcel. Moisten and press joins to seal. Decorate if desired with remaining pastry pieces. Brush with egg and water. Place on a non- buttered baking tray and bake at 200oC for 10 minutes. Reduce heat to 180oC and cook for 35 minutes.
  2. Shortcrust Pastry - Sift flour and salt. Rub in butter until mixture resembles fine breadcrumbs. Mix egg and water, add to flour mixture and combine to make a firm dough. Knead lightly. Cover and rest for 30 minutes before rolling out.


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