cookery, Cooking
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Quick & Easy Beef Wellington Recipe

For Tim’s birthday this year, I thought I’d have a go at making a beef wellington. This was going to be no easy feat considering his birthday was mid-week and I’d have to prepare and cook it after getting back from work at 7pm. I’d never made one before so it was a massive gamble, but I actually managed to do a pretty great job – I don’t mean to sound arrogant, it’s more that I was genuinely astounded at how well it turned out, it may well have been a fluke! Either way, I got lots of lovely comments from people on social media when I posted photos of it, so I thought I’d share the recipe as it really wasn’t very difficult!


Recipe: Makes 2 individual beef wellingtons, one per person


Jus-Roll puff pastry 320g ready rolled sheet

2 organic steaks, approx 200g each

150g chestnut mushrooms, roughly chopped

1 tbsp finely chopped fresh thyme

50g chicken liver pate

6 slices of Parma Ham

1 egg (beaten to make an egg wash)

Olive oil


  1. Pre-heat the oven to 200C.
  2. Heat some olive oil in a pan on a medium heat, and add the chestnut mushrooms and thyme. Cook for 4-5 minutes until softened. Allow to cool and pop into a blender or food processor to reduce down to a smooth paste, a bit like a pate.
  3. Unroll the pastry and cut it equally in half so it makes two squares.
  4. Lay out 3 slices of Parma Ham onto each square, centred, so there is open pastry around each side of the square.
  5. Layer half of the mushroom paste onto each square and spread out across the Parma Ham.
  6. Place one of the fillet steaks onto each of the two squares.
  7. This is a bit rich and potentially unnecessary, but I was feeling indulgent. At this point I spread some chicken liver pate on top of the steaks (!)
  8. Next, brush the bare pastry around the sides of the square with the egg wash.
  9. Roll over the pastry so it forms a parcel with the steaks in the middle and seal the pastry where you have brushed the egg wash – make little crimps with a fork to hold in place.
  10. Score the wellingtons lightly all over with a knife, and brush with the egg wash all over.
  11. In terms of cooking, it will really depend on how rare you like your meat. We like ours pretty rare and we put ours in the oven for 15 minutes, and then allowed to rest for 5 more minutes. The pastry was perfectly cooked but the meat was quite rare even for us. Next time I would probably put in the oven for 20 minutes, and then allow to rest for 10.


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