Beef Wellington

A great meal for two.


  • 2 tblsp olive oil
  • 2 fillet steaks (about 200g each)
  • salt and freshly ground black pepper
  • knob butter
  • 1 onion (peeled and finely diced)
  • few sprigs thyme
  • 1 tblsp cream
  • 150 g button mushroom (very finely chopped)
  • 4 slices parma ham
  • small bunch chopped chives
  • 500 g puff pastry
  • 2 egg yolks (beaten)


  1. Heat the olive oil and sear the steaks well. Season and add knob butter.
  2. Remove from the pan and allow to cool.
  3. Add the onion, thyme, mushrooms and cream to the pan and cook until soft and until the mixture is quite dry. Allow to cool.
  4. When both the beef and mushrooms are cool enough to handle, lay three rectangular sheets of cling film onto a work surface and lay 2 slices of Parma ham on top.
  5. Spread half the mushrooms on top and sprinkle with chives.
  6. Place the steak in the middle and wrap in the cling film like a money bag.
  7. Chill for at least an hour.
  8. Roll out the pastry till 3mm in thickness. Chill for 10 minutes.
  9. Place the steak in the middle and brush with egg yolk.
  10. Bring the edges together and then seal up and smooth out the joins with your fingers and water.
  11. Place the parcel on a small disc of greaseproof, paper seam side down, smooth and mould into a nice round shape and brush with more egg yolk.
  12. Chill for and hour in the fridge.
  13. Preheat oven to 180°C.
  14. Place a non-stick baking tray in the oven to heat up.
  15. Just before baking, score the pastry and then place on the hot baking tray and cook for about 12 minutes for rare meat, 15 for medium rare etc.
  16. To serve, allow to rest for a few minutes and then slice in half.


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