A signature dish at The English Grill, learn how to make your very own five-star restaurant standard beef wellington. You can now experience a one-hour cooking class with Ben, where you can learn hands-on how to perfect the beef wellington.
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- 1.5 kg of beef fillet, trimmed and tied
- Salt and black pepper
- 2 tbsp sunflower oil
- 45g of butter
- 1 small onion, finely chopped
- 250g of flat mushrooms, finely chopped
- 175g smooth liver pâté
- 400g ready-made puff pastry
- 1 egg, beaten
- Season the beef with black pepper.
- Heat the oil in a large frying pan, add the beef, and cook over high heat until browned all over.
- Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C (200°C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done.
- Leave to cool completely.
- Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes, until softened.
- Increase the heat to high, and cook until the excess moisture has evaporated.
- Turn into a bowl and leave to cool completely.
- Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
- Wrap the beef and pâté mixture in the pastry (see method below).
- Bake at 220°C (200°C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden.
- Cover with foil after 30 minutes to prevent the pastry from becoming too brown.
- Leave to stand for about 10 minutes, then slice and serve with the gravy.
- Cut the raw beef into eight slices.
- Brown the slices in a frying pan, cool, then wrap each one in pastry.
- Bake for 25 - 30 minutes.
Wrapping the beef in pastry method:
- Roll out 300g of the pastry to a 30 x 40cm rectangle.
- Spread half of the pâté mixture down the middle, leaving a 10cm border on each side.
- Remove the string from the beef and place the beef on the pâté mixture.
- Cover with remaining pâté mixture.
- Brush the pastry border with beaten egg.
- Fold the short sides of the pastry over the beef.
- Fold over the long ends and turn the parcel over.
- Brush with beaten egg.
- Roll out the remaining pastry, and cut into strips, 5mm wide.
- Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg.