Beef Wellington

Prep Time
Cook Time
2h 20m
Ready In

"From our weekday newspaper The West Australian."

Original recipe yields 4 servings


  • Serving Size: 1 (433.1 g)
  • Calories 1075.6
  • Total Fat - 77.3 g
  • Saturated Fat - 26.4 g
  • Cholesterol - 140 mg
  • Sodium - 367.5 mg
  • Total Carbohydrate - 48.9 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5.4 g
  • Protein - 45 g
  • Calcium - 49 mg
  • Iron - 7.9 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 0.7 mg

Step 1

Trim the fillet of beef.

Step 2

Season the fillet generously with salt and pepper and brown the meat quickly, turning occasionally and remove and let cool.

Step 3

Mushroom topping: Cook onion until soft, then add garlic and then add mushrooms to cook slightly and then add thyme, wine and sauce/vinegar and cook, stirring until all liquid has evaporated, making sure that the mushroom mixture is very dry so the pastry won't go soggy.

Step 4

Add flour to thicken if necessary and season, to taste and then let cool and then add the chopped parsley.

Step 5

Pastry: Roll pastry on floured surface until it forms 35 x 40cm rectangle.

Step 6

Spread the mushroom mixture onto the puff pastry in a rectangle the shape of the beef and lay the fillet on top and there should be an overlap of pastry around the fillet and now lightly brush edge of pastry square with egg and wrap pastry around fillet, pressing edges to seal.

Step 7

Lay, seam side down, on oiled baking tray and brush with egg and bake for 30-60 minutes at 180C or until pastry is cooked.

Step 8

TIP - Balsamic vinegar can substitute wine.

Tips & Variations

No special items needed.