Individual beef Wellingtons
- Published: 31 Aug 10
- Updated: 18 Mar 24
These individual beef Wellingtons, with tender beef, rich pâté and flaky pastry, make an elegant meal for two that’s perfect for a special occasion such as Valentine’s Day.
Prefer the full-sized version? Here’s our classic beef Wellington recipe, which serves 8-10 people. We’ve got a step-by-step guide too, for extra guidance.
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Serves 2
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Takes 15 minutes to make, 20-25 minutes to cook, plus chilling
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Ingredients
- 150g chestnut mushrooms, roughly chopped
- 5g dried wild mushrooms, soaked for 20 minutes in cold water, then drained
- 1 tbsp chopped fresh thyme
- 1 tbsp olive oil
- 2 x 150g fillet or rump steaks, 2-3cm thick
- 300g puff pastry
- 50g chicken liver pâté (we like Castle MacLellan)
- 1 medium free-range egg, beaten
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Method
- Preheat the oven to 220°C/fan200°C/gas 7. In a pan, cook the mushrooms and thyme in the olive oil over a medium heat for 5-10 minutes until golden and dry-ish. Season and leave to cool slightly.
- Roll the pastry to 0.5cm thick, then cut into 2 x 40cm x 25cm rectangles. For each parcel, arrange half the mushrooms in a steak-size rectangle across the centre of the pastry. Smooth half the pâté over one side of a steak and place, pâté-side down, on the mushrooms. Season. Brush the exposed pastry with some beaten egg, then take the short sides and fold tightly over the steak and over one another. Trim and discard any pastry that extends beyond the parcel and crimp the open sides to seal. Turn over, brush all over with the remaining egg, then chill for 10 minutes.
- Bake for 12 minutes for medium rare, or longer if you like. Rest for 5 minutes, then serve.
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- Recipe from September 2010 Issue
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This is a fab recipe (the system appears to have rated this 1/5 as I definitely think this is a 5/5)
Would highly recommend, but is very filling.
I love fillet steak,
The recipe looks easy to make,
Puff pastry I adore,
I always want more,
For now my diet I will forsake!