Beef in Pastry

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Preparation info

    • Difficulty

      Easy

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

In the classic Beef Wellington the beef fillet is surrounded by a mixture of chopped and sautéed onion and mushroom and a good liver pâté, but you can simplify this, as I often do by using only pâté with extra flavourings. You can make your own flaky pastry or use ready-made puff pastry. Serve with béarnaise sauce or creamed horseradish.

For a 1kg (2lb) fillet of beef to serve 6–8 people you will need a mixt

Method