Individual Beef Wellington Recipe


Serves 2


2 x 150g fillet steaks
300g puff pastry
100g chestnut mushrooms, finely chopped
1 egg, beaten
Olive oil
1 knob of butter
1 onion, chopped
2 sprigs of thyme, chopped
2 garlic cloves, crushed


Step 1: Rub the steaks with olive oil and season well with salt and pepper. Add them to a very hot frying pan and sear on each side for a minute. Remove from the pan and rest until completely cooled.
Step 2: Add a knob of butter to the same pan and cook the onion until soft. Add the mushrooms, garlic, thyme and seasoning and cook until no moisture is left in the pan, stirring occasionally. Take off the heat and leave to cool.
Step 3: Roll out the puff pastry and cut out 4 circles that are larger than the fillets.
Step 4: Add a fillet to the centre of one pastry circle and top with half of the mushroom mixture. Repeat this step for the second wellington.
Step 5: Brush the edges of the pastry with the egg wash and top with another pastry circle. Mark the edges with the back of a fork and brush the pastry parcel with the egg wash. Score the top of the parcels and set to chill for 10 minutes.
Step 6: Preheat the oven to 220 degrees and bake the wellingtons. For a medium rare beef, bake for 12 minutes. For a medium beef, bake for 15 minutes.

Serve with your choice of vegetables.

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