Beef Wellington© (individual)


  • 2 fillet steaks (11.6oz-330g)
  • 13.2oz-375g puff pastry (ready-made)
  • 3oz-100g pork & garlic Brussels pate
  • 1 medium egg (beaten)
  • 2 tablespoons olive oil
  • 1 tablespoon thyme (dried)
  • Black pepper
  • Pinch of salt
  • 0.3oz-10g mushrooms (finely diced)
  • 4 slices prosciutto ham (diced)
  • 1.3fl oz-40ml dry white wine


  1. Brush the steaks with one tablespoon of the olive oil and season all over with salt and pepper. Set to one side. In a small frying pan over a medium/low heat, cook the white wine, remaining olive oil, thyme and prosciutto ham until liquid has reduced (5-10 minutes. Drain the juice, stir through the diced mushrooms and set to one side.
  2. Spread half of the pate on one side of each of the steaks until it has all been used. Set to one side
  3. Unroll the ready-made puff pastry and cut into two rectangles. On each half of the pastry, halve the mushroom mix into the center of each piece. Place the steak pate side down on top of the mushroom mix which is on top of the pastry
  4. Brush all the exposed edges of the pastry with the beaten egg and wrap around the steak, crimping the edges so it is in a sealed parcel. Brush all over with the egg and pop into the fridge for 1 hour
  5. Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. Transfer the beef wellingtons to the roasting rack and pop into the oven for 25 minutes
  6. Remove the wellingtons from the oven, check the internal temperature using a meat thermometer for a reading of at least 129˚F /50˚C. Set to one side and rest for 10 minutes before checking with a thermometer again ensuring it is at least 165˚F /54˚C before serving

Image Gallery