Beef Wellington

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • A hunk of fillet steak
  • Ready-made puff pastry
  • 1 beaten egg to glaze
  • Marinade as above
  • A little good-quality butter


  • Slice the steak lengthwise and submerge in the marinade.
  • Cover and leave for twenty-four hours in the fridge.
  • Remove the meat and pat dry.
  • Cook the marinade down until the mixture thickens.
  • Sandwich the meat slabs with the paste – not too much, mind.
  • Roll out the pastry big enough to completely enclose the meat.
  • Spread butter on all sides of the meat, place in the middle of the rolled-out pastry, fold over to cover and seal with egg.
  • Brush rest of the egg all over.
  • Bake in a medium-hot oven (350°F, 180°C, gas mark 4) until nicely brown, about fifteen to twenty minutes.
  • Serve with a salad.