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Our Classic Beef Wellington Recipe

A delicious way to use our Hereford Beef Fillet!

This classic recipe is a dinner party stunner! You'll have rave reviews if you get the beef just right here's how we do it at Graig Farm:

Serves 6


1kg Tbsp Sunflower Oil

1 Tbsp Light Olive Oil

1 Large Diced Onion

175g Finely Chopped Chestnut Mushrooms

125g Brussels (or smooth) Liver Pate

300g Ready-Made Puff Pastry

1 Egg (Beaten)


Heat the oil in a large high sided frying pan to a high heat, take the beef fillet (trimmed of any sinew) season with black pepper and use tongs to brown the fillet all over. Leave to cool completely, (you may want to do this the day before and leave refrigerated overnight.

Chop the onions and mushrooms finely and gently fry in the olive oil, add salt and pepper, then stir in the Pate to combine into a paste. Discard any liquid from the mixture and leave to cool.

Dust your prep area with flour and roll out three quarters of the puff pastry into a sheet big enough to wrap the fillet. Spread half of the pate mixture down the middle of the pastry (the mixture should be dry and cold) then place your fillet on top and cover with the remaining pate mixture.

Brush the border of the pastry with some egg wash and fold the short sides of it over the end of the fillet then fold the long ends over to seal and turn it over. Brush with the beaten egg, cut some strips of remaining pastry and decorate the top in a lattice pattern and brush with egg wash.

Heat the oven to 200 Fan or 220 regular/Gas Mark 7. Cook the Parcel for 25 minutes or until the pastry is golden brown. You can test the temperature using a probe it should be 110 degrees for rare 120 for medium. The longer you rest the Wellington the more it will cook so serve or slice after taking it out.

As an accompaniment you could try our horseradish sauce or make a gravy using the jus from the beef.

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