Beef Wellington

READY IN: 1hr 15mins




  • Either fry the fillet steak in very hot oil or butter (60 seconds each side) or sear the steak with a blowlamp until charred on all sides. Allow the steak to rest and cool.
  • Finely chop the mushrooms, shallots and garlic and stir fry in hot olive oil for about 5 minutes. Keep aside.
  • Lay two slices of cooked ham with a slight overlap on a sheet of cling film on a chopping board. Spread half of the duxelles over the slices in an even thickness.
  • Place the fillet steak on the duxelles. Coat the steak with the mustard.
  • Add the remainder of the duxelles to the top of the steak and then the remaining two slices of ham.
  • Wrap the cling film around the steak and refrigerate for up to 24 hours.
  • Roll out the pastry and wrap the steak roll completely. Use egg yolk wash to seal the pastry and then coat the pastry completely. Fork over the top of the pastry.
  • Preheat the oven to 180 degC. Place the Wellington on a baking tray and bake until brown, turning once.
  • Allow to stand for 10 minutes then carve and serve with beef gravy if desired.