Beef in Pastry

Preparation info
    • Difficulty


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

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