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Beef Wellington


  • Soak the porcini mushrooms in hot water until soft. Then drain well and chop.
  • Heat a thin layer of oil in a heavy-bottomed pan to smoking and seal the beef on all sides. Remove and allow the meat to cool completely.
  • Add the mushrooms, red onion, garlic, thyme and seasonings to the pan. Stir and cook until the mixture is dry.
  • Then beat the pate in a large bowl with a wooden spoon until smooth. Add the mushroom mixture, mix well and set aside to completely cool.
  • When the beef and pate are cool, lay the prosciutto slices on a sheet of kitchen wrap, overlapping a little. Place the beef in the centre, sprinkle with ground pepper and smear one side with the pate. Then turn over, spread the remaining pate on top and tightly wrap up in the prosciutto and plastic.
  • Place the pastry sheets alongside each other on a lightly floured workbench and brush with a beaten egg white. Then remove the kitchen wrap, put the beef on top and roll up in the pastry, neatening the ends.
  • Beat the remaining egg and milk, and brush the pastry all over. Then refrigerate for about 10-15 mins
  • Preheat oven to 200°C fan forced (220°C normal ).
  • To make the Pommes Dauphinois, layer the sliced potatoes, seasonings, grated cheese and cream in a gratin dish (or casserole), finishing with a good layer of cheese and cream. Then cook in the oven for about 1 hour until the potatoes are very tender, covering with kitchen foil if browning too much.
  • After about 35-40 mins, transfer the potatoes to a lower shelf and cook the beef in the oven for about 25-30 mins until the pastry is golden brown. Allow the beef to rest, before slicing.
  • When almost ready, blanch the asparagus in plenty of lightly, salted rapidly boiling water. Drain well and toss in the butter.


  • 10 gm dried porcini mushrooms (optional)
  • olive oil
  • 600-700 gm centre cut of beef fillet, trimmed of all fat & sinew
  • 200 gm field mushrooms, finely diced
  • 1 heaped tbsp chopped red onion
  • 1 garlic clove, crushed
  • 1 tspn fresh thyme leaves
  • sea salt & freshly ground pepper
  • 150 gm chicken liver pate
  • 8-10 slices prosciutto
  • plain flour
  • 2 bought pastry sheets
  • 1 egg white & 1 egg
  • ¼ cup milk
  • 4 large potatoes, peeled & very finely sliced
  • cream
  • grated tasty cheese
  • 24 asparagus spears, peeled
  • a dollop of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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