We attempted to make beef wellington once. It did not turn out perfectly, but it turned out well enough.

Since Christmas is coming, here’s our take on beef wellington below. Cheers! 🙂

Makes 5 to 6 servings
  • 1kg of beef fillet (this cut of meat is very important)
  • 3 tbsps olive oil
  • 200g to 250g brown/button mushrooms, diced
  • 1 onion, diced
  • 3 cloves of garlic, crushed/minced
  • 50g butter
  • 1 bunch of fresh thyme or 1 tsp dried thyme
  • 100ml white wine
  • 200g streaky bacon
  • 500g puff pastry, thawed if frozen
  • plain flour for dusting
  • 2 egg yolks, beaten with 1 tsp of water
  • salt and pepper
  1. Pre-heat the oven to 200°C. Season the beef with salt and pepper, then roast it in the oven for 15-minutes for medium rare. Remove the beef from the oven and let it chill in the fridge.
  2. Place the bacon flat on a pan and cook it on low heat for about 5 minutes. Remove it from the pan and set it aside on oil-absorbing paper. *Note: Don’t crisp the bacon because it will need to be wrapped around the beef later.
  3. Cook the onions, mushrooms and garlic in the olive oil and butter for 5 minutes, then add the white wine and thyme. Season with pepper. Let everything reduce till there is little gravy left and everything has absorbed the wine. Remove from heat, set aside and let it cool down.
  4. Layout 2 overlapping sheets of cling film. Layout the bacon flat onto the cling film, then scoop the onion and mushroom mixture onto the bacon. Ensure that no liquid from the onion and mushroom mixture is transferred onto the bacon.
  5. Remove the beef from the refrigerator and place it on top of the mushrooms. Using the laid out cling film, wrap the bacon and onion and mushroom mixture over the beef. Wrap everything up tightly with cling film and chill in the fridge for 15 minutes.
  6. Roll out the puff pastry dough over a floured surface.
  7. Carefully  remove the beef from the cling film and place everything onto the dough. Wrap the dough around the beef, ensuring that it is fully covered. Cut away any excess dough. Wrap everything in cling film and chill in the fridge for at least 30 minutes to 24 hours.
  8. Remove the package from the cling film and place it in a roasting tray. Brush the surface of the dough with the egg yolk and water mixture.
  9. Optional: Sprinkle some salt onto the dough.
  10. Preheat the oven to 200°C . Bake in the oven for about 30 minutes.
  11. Remove from the oven, let it cool down before serving. Slice it up to serve.

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