Tender beef wrapped in crispy puff pastry.


  • 4 beef fillet steaks (approximately)
  • 3-4 shallots
  • 2 cloves of garlic
  • 2 sprigs of thyme
  • 25 g butter
  • 50 g foie gras (diced)
  • 4 slices of parma ham or 4 thin crepes
  • 1 pack of convenience puff pastry (defrosted naturally)
  • 1 egg yolk
  • for the red wine and port jus:
  • 1 tblsp oil
  • 2 shallots (peeled and finely chopped)
  • 1 carrot (peeled and finely chopped)
  • 4 rashers bacon (chopped)
  • 1 tblsp redcurrant jelly
  • 50 ml port
  • 1 tblsp chopped fresh thyme leaves
  • 2 large glasses
  • 350 ml beef stock
  • salt and freshly ground black pepper


  • Finely chop the shallots, garlic and mushroom together. Add in the chopped thyme.
  • Heat a large frying pan and add the butter and the mixture of mushrooms, garlic and shallots. Cook this mixture for 4-5 minutes until all of the vegetables are softened. Add the diced foie gras during the last few minutes of the cooking process.
  • Transfer to a small bowl and allow this mixture to cool.
  • Meanwhile heat a large pan with a little oil and brown off the steaks on both sides. Brown them very quickly but do not cook them-just give them a caramelised surface. Remove from the pan and allow to cool.
  • Preheat the oven to 200°C (400°F/Gas 6).
  • Manwhile roll out a square of puff pastry large enough to encase the meat and place one slice of parma ham or a thin crepe in the middle of the pastry. Spoon ¼ of the mushroom & foie gras duxelle (technical term!) on top of the parma ham/crepe and then place one of the steaks on top of the mushroom mix.
  • Brush the sides of the pastry with some beaten egg yolk and encase it neatly like a little parcel. Use some of the trimmings to create pretty designs on the outside of the Wellington. Repeat this process wit the three remaining steaks.
  • Brush all of the prepared Wellingtons with the beaten egg yolk and bake in the oven for 15-18 minutes or until the pastry is golden brown.
  • Once the pastry is golden test how the meat is cooking by inserting a skewer into the centre of the Wellington, leaving it for 15 seconds, then withdrawing it.
  • If the skewer is cold the meat is underdone, if warm the meat is rare and if hot the meat is well done.
  • Remove from the oven once cooked to your taste, set aside to rest for 10 minutes and then slice into pieces and serve with the sauce.
  • For the Red wine and Port Jus:
  • Select a large saucepan and add the oil.
  • Add the chopped shallots, carrots and bacon and cook until well browned off.
  • Next add in the redcurrant jelly, the port and red wine and allow this mixture to come to the boil.
  • Add in about 2/3 of the stock at this stage and allow the liquid to reboil.
  • Reduce the heat slightly and simmer for about 20 minutes add the additional stock as is necessary.
  • Strain the sauce through a fine sieve and return to a strong boil for an additional 10 minutes.
  • Serve immediately.

More by Kevin Dundon:

Find recipes by keyword:

family dinners irish mains the afternoon show