Beef Wellington

Preparation info
    • Difficulty


Appears in

By Yasmin Alibhai-Brown

Published 2009

  • About


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


  • 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.
  • Sp