Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

Beef Wellington Recipe  

HT  MC  English  100mins plus cooling


This dish was prepared for and named after Arthur Wellesley, who  was made the first Duke of Wellington having defeated Napoleon at Waterloo in 1815 . . . despite the fact that it is believed he wasn't particularly interested in food on the whole, with this dish being one of the few he really savoured.


Serves 4      Hot   Beef   Vegetables  Main Course  England  British  Europe



   675g/1˝ lb Fillet of Beef (in one piece)

   Black Pepper

   1 tbsp Vegetable Oil

   25g/1oz Butter

   175g/6oz Mushrooms

   100g/4oz Smooth Liver Pate

   300g/11oz Puff Pastry

   Beaten Egg to glaze




1. Preheat the oven to 220C, 425F, Gas mark 7. Tie the fillet with string at intervals to ensure it keeps its shape during cooking and season well with freshly ground Black Pepper.


2. Melt the butter and oil in a frying pan until very hot, add the beef and seal well on all sides.


3. Transfer to a roasting pan and bake in the oven for 20 minutes. Remove from the oven and allow to cool.


3. Slice the mushrooms thinly. Reheat  the oil and butter in the frying pan, add the mushrooms and sauté gently until soft. Set aside to cool.


4. Re-heat the oven to 220C, 425F, Gas mark 7. On a floured surface, roll the pastry out to an oblong large enough to enclose the joint of meat.


5. Once cool, in a small bowl mix together the mushrooms and pate until well blended.


6. Spread the mushroom mixture down the centre of the pastry, lay the meat on top. Brush the edges with a little beaten egg then pull up the long edges to overlap at the top: press down to seal.


7. Fold up the short ends of the pastry making a parcel, cutting off any excess pastry.


8. Use the pastry trimmings to decorate the top, brush with beaten egg and bake in the oven for 50-60 minutes. Allow to rest for 10 minutes before carving into 4 thick slices.



More English Recipes

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 



 Follow us 



Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


 Sign up for Free E-Mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000  to date  [Recipes4us] All rights reserved.

 Some Photos ©