Beef Wellington

Beef Wellington

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Beef Wellington is a classic dish that is much easier to make than you may think! Serve it with roast potatoes and gravy.

  • Recipe serves4-6
  • Preparation time10 minutes
  • Cooking time60 minutes


  • 80 g Butter
  • 1 Onion, finely diced
  • 1 Clove crushed garlic
  • 250 g Button mushrooms, sliced
  • 5 ml Robertsons Italian Herbs
  • 1 KNORR Vegetable Stock Pot
  • 15 ml Cooking oil
  • 1 Roll puff pastry
  • 15 ml Wholegrain mustard
  • 800 g Beef fillet
  • 1 Egg, lightly whisked with some water to make an egg wash
  • 1 sachet KNORR Roast Meat Gravy


  • Preheat oven to 210°C.
  • Melt butter in a pan until foaming and sauté the onion and garlic until soft.
  • Add the mushrooms and Italian Herbs and cook until the mushrooms are soft and all the liquid from the mushrooms has simmered off.
  • Add the KNORR Vegetable Stock Pot and stir until it has dissolved.
  • Remove the pan from the heat and allow the mushrooms to completely cool.
  • Transfer to a bowl and using a stick blender, blend to a chunky paste.
  • In the mean time heat cooking oil in a separate pan and brown the beef fillet on all sides for about 3-4 minutes per side, so that the fillet is well browned.
  • Remove the fillet from the pan and allow to cool then rub the mustard onto the fillet.
  • Lightly roll out the pastry until it is large enough for the fillet to fit comfortably in the middle of the pastry.
  • Spread the mushroom mixture over the pastry, leaving a border around the edges.
  • Place the whole beef fillet in the centre of the mushroom mixture and roll the pastry over and around the fillet so that it is completely sealed.
  • Trim off any excess pastry from the sides and pinch closed.
  • Using a pastry brush, brush the pastry with the egg wash and using a small knife cut diamond shaped slits into the top of the pastry.
  • Place onto a greased oven tray and into a preheated oven for 25-30 minutes or until the pastry is golden brown and flaky. Should you prefer your meat well done leave in the oven for a further 10 minutes, you may need to reduce the heat so that the pastry does not burn.
  • Using a lifter transfer the beef wellington to a serving platter and serve with KNORR Roast Meat Gravy.