About this Recipe

This recipe makes a great center piece for any special occasion. 


1.6 kg (3.5 lb) fillet of beef in one piece

20ml brandy

salt & pepper

50g butter

2 onions peeled

350g (12oz) mushrooms

450g (1lb) puff pastry

175g (60z) smooth pate

2 eggs, lightly beaten


1 small onion

125g (4oz) mushrooms

50g (2oz) butter

30ml (2 tbsp) plain flour

600ml (1pint) beef stock

300ml (1/2 pint) red wine





pre heat the oven to 200°C (400°F/Gas 6)

Brush the beef with brandy and season with salt and pepper. Melt the butter in a frying pan, add beef and fry for 2 minutes, turning to seal all over. Transfer to a roasting tin and roast at 200°C (400°F/Gas 6) for 15 minutes. Cool.

Meanwhile finely chop the onions and mushrooms. Add the onions to the pan and fry for 10 minutes. Add the mushrooms and fry for 4-5 minutes or until most of the moisture has evaporated. Season and leave to cool.

Roll out the pastry to a large rectangle. Mix the pate with 60ml (4 tbsp) of the mushroom mixture; spread it on top of the beef. Place meat pate side down, in the center of the pastry and top with the remaining mushroom mixture. 

Trim off the corners of the pastry. Brush the edges of the pastry with beaten egg and wrap the pastry around the fillet to enclose. Press the edges to seal and place, join side down, on a baking sheet.

Re-roll pastry trimmings, cut into whatever shapes you like and use to decorate. Brush with beaten egg. Bake at 200°C (400°F/Gas 6) for 20 minutes or until the pastry is golden brown. Transfer to a warmed serving dish.

To make the sauce, finely chop onion and mushrooms. Melt the butter in a pan and fry onion for 5 minutes, then add mushrooms and cook for 3 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the stock and wine. Simmer for 10 minutes. Season to taste; strain and serve with Beef Wellington.

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