Beef Wellington

This was our Bank Holiday weekend treat, after Other Half came back from the farm shop with a large lump of fillet steak. Many beef wellie recipes involve making a pancake to wrap the steak so that the pastry doesn’t go soggy, but I decided that was too much of a faff, so wrapped it in parma ham slices instead.

Admittedly it’s not seasonal, but neither is the weather, so pour yourself a nice glass of red wine and tuck in!

  • Serves 2, very generously
  • 350g piece of fillet steak
  • 1 shallot, finely sliced
  • 1 garlic clove, crushed
  • 300g chestnut mushrooms, chopped into small pieces
  • Small knob of butter (about a teaspoon)
  • 2 tablespoons olive oil
  • 1 spring fresh rosemary, very finely chopped
  • Worcestershire sauce, a dash
  • 1 tablespoon English mustard
  • 320g sheet of ready rolled puff pastry
  • Parma ham, 5 or 6 slices (about 80G)
  • 1 egg yolk, beaten
  • Steamed vegetables, to serve

Preheat the oven to 190ºC/375ºF/gas mark 5.

Heat one tablespoon of the olive oil in a frying pan to a fairly high heat, and season the fillet steak with salt and pepper. Sear the steak on all sides for a few minutes (including the ends), until nicely browned. Remove to a board to rest, then add the butter and remaining olive oil to the frying pan. Once hot, add the shallot and garlic and cook for 10 mins until softened. Tip in the mushrooms, stir well and cook over a high heat until the mushrooms are cooked, and any liquid has bubbled away.

Add the rosemary to the mushrooms with a dash of Worcestershire sauce. Season, stir well, and leave to cool.

Lay the Parma ham slices out on a sheet of clingfilm, overlapping slightly, then cover with the cooled mushroom mixture. Using a pastry brush, brush the mustard all over the steak, then put this on top of the ham and mushrooms and use the cling film to roll it up tightly. Leave it to rest in the fridge for at least 30 minutes (you can complete the recipe up to this stage well ahead of cooking if you like).

Unroll the pastry and place the steak on the pastry, removing the cling film carefully. Use the beaten egg to seal the pastry into a bundle around the steak; you won’t need all the pastry, but any pieces trimmed away can be frozen and cooked later as pie toppers.

Place the wellington on top of a piece of greaseproof paper, and brush it with the remaining egg yolk. Put it in the fridge whilst you heat a baking tray in the oven (heating the baking tray first helps to stop the bottom from going soggy). Once hot, slide the greaseproof paper and wellington onto the baking tray and bake for 25 mins (for rare) or ten minutes longer if you want medium-rare.

This website uses cookies. By continuing to use this site, you accept our use of cookies.