Beef Wellington

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 1.2 kg (2 lb 11 oz) piece of beef fillet or rib-eye
  • 1

Method

  1. Preheat the oven to 210°C (415°F/Gas 6–7). Trim the meat, fold the thinner part of the tail end underneath and tie securely at regular intervals with kitchen string.
  2. Rub the meat with black pepper. Heat the oil over high heat in a large f