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Beef Wellington

Beef Wellington

According to legend, this iconic British dish is named, not after the Duke of Wellington’s favourite food, but actually the welly that took his name (charming!)

Apparently, this tube of filled pastry resembles a boot, hmmmmm.

Anyway, regardless of its rather dubious name, it’s a delicious dinner party staple that deserves centre-stage on any table.

Try this recipe from our fabulous Cook it Slowly cookbook, which is packed with flavoursome dishes, slowly cooked to perfection.

Beef Wellington


Fillet of beef 1.4kg (3lb)

Freshly ground black pepper

Vegetable oil 1 tbsp

Butter 25g (1oz)

Button mushrooms 225g (8oz), sliced

Smooth liver pâté 110g (4oz)

Puff pastry 500g pack

Egg 1, beaten

New potatoes, baby carrots and asparagus to serve (optional)



Season the beef fillet with pepper. Heat the oil and 15g (1⁄2oz) of the butter in a large frying pan. Add the meat and fry for around 5 minutes on each side. Press down with a wooden spoon while frying to seal well.


Wrap the fillet in cling film and place into a small loaf tin, so that the meat ‘sets’ into a good shape. Cool and then chill.
Meanwhile, add the remaining butter to the frying pan and sauté the mushrooms in the pan juices. Leave to cool and then blend with the pâté.


Preheat the oven to 220°C/200°fan/Gas 7. On a lightly floured surface, roll the pastry out to about 34 x 30cm (13½ x 12in). Spread the pâté mixture in a strip down the pastry and then place the beef on the pâté, near one short end.


Fold the pastry edges over the beef like wrapping a parcel, sticking them together with egg and trimming away the bulky pieces of pastry from the ends where the pastry becomes a double thickness. Turn over the wrapped beef and put the joins underneath.


Brush all over with egg. Then roll out the trimmings and create pastry leaves with which to decorate the top. Brush with egg.


Place on a baking tray and bake for 50–60 minutes, depending on your preference, covering with foil after 25 minutes. Allow to rest for 10 minutes before serving. Serve with potatoes, carrots and asparagus if you like.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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