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Beef Wellington

Ingredients
  Beef fillet 2 1⁄2 Pound (1.25 kg, thick end)
  Brandy 3 Tablespoon
  Garlic 1 Clove (5 gm), cut in half
  Butter 2 Ounce (50 g/ 1/4 cup)
  Onions 8 Ounce, finely chopped (225 g /2 cups)
  Mushrooms 8 Ounce, finely chopped (225 g /2 cups)
  Chopped parsley 1 Teaspoon
  Ham 3 , sliced, cooked and cut in half
  Frozen puff pastry 13 Ounce, thawed (1 packet, 368-g)
  Beaten egg 1 , thawed (to glaze)
Directions

GETTING READY
1. Start by preheating the oven to 450°F
2. Start trimming the fillet, then take the fillet and marinate in brandy for a few hours and also rub with garlic and season with pepper

MAKING
3. In a saucepan, melt the butter and cook the fillet, pour over the brandy marinade, cool it, meanwhile add the onions and mushrooms to the pan and fry till tender
add parsley and cool it
4. Take the fillet, cut into 6 portions and cut two-thirds through, then take the ham slices and fold in half and sandwich, roll the pastry double the size of the fillet, in rectangle shape and
spread the mushroom mixture over
5. Place the fillet on top, cut side down, to make a pastry roll over the fillet sealing with water
6. In a greaseproof covered baking sheet, place the mixture and brush with egg
7. Finally bake in a hot oven at 450°F for 30-40 minutes, later garnish with watercress

SERVING
8. Serve with Bearnaise sauce

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
3

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