Beef Wellington


I don’t particularly like puff pastry — so I’ve done my own version of Beef Wellington, which is a little simpler than the original recipe.

Serve with my Chantenay Carrots — the most carrot-y carrots in the world.


Making the dough

Make the dough exactly as per the Tarte Flambée recipe. Prepare the filling while the dough is resting.

The filling

  1. Slice the mushrooms very thinly with a sharp knife

  2. Slide the onion into very thin slices

  3. Add 25g of butter into a frying pan and pan-fry the mushroom and onion on low heat until they brown — they will go through a soggy phase, let them cook through, stirring occasionally.

  4. When the mushrooms are almost done, add the crushed garlic, a sprinkle of thyme, and give it another couple of minutes. Take the mushrooms off the heat once they have browned and there is little liquid left.

  5. Place the mushrooms in a bowl to cool down while you prepare the steaks

  6. On a medium heat — add a small amount of oil to a frying pan and fry the steaks until they’re cooked to your liking (I flip the steaks 4 times, 2-3 mins each time).

  7. Add a bit of salt and pepper to taste and set them aside to cool.

Constructing the dish

  1. Roll out the rough into a long strip as per the photo that is just a littler wider than the steaks

  2. Place one steak to its side

  3. Top of with some of the mushroom mixture on top, and some to its side - towards the inside of the pastry

  4. Top with the other steak

  5. Pinch the dough around the steak, then roll it over as per the photos, making a small parcel. Crimp the dough so it’s sealed.

  6. Prick all over the top with a fork so the steam can come out during cooking.

  7. Place in the oven at 220ºC for about 15-20 mins. Apply some milk or egg-wash over the pastry 5 mins before it’s finished cooking if you want a nice brown colour.

To serve

Slice into thick slices (this will make about 5-6 slices) and serve with vegetables — I recommend mashed potatoes and Chantenay Carrots.



For 2 (hungry) people.

For the dough

  • 250g wholewheat or 00 flour

  • 250-300 mL hot water

  • 50-80mL rapeseed (preferred) or vegetable oil

For the filling

  • 200g-300g wild or woodland mushrooms (fresh)

  • 2 fillet steaks

  • 1 onion

  • thyme, dried

  • a few glugs for amontillado dry sherry, or white wine

  • 25g salted butter

  • 1 clove of garlic, crushed

  • salt

  • freshly ground pepper




RecipesAlex SeewaldComment