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Recipe: Beef Wellington from Donald Russell


  • 2 Donald Russell Centre Cut Fillet Steaks
  • Salt and freshly ground black pepper
  • 1 tbs oil
  • 30 g butter
  • 1 banana shallot finely chopped
  • 2 garlic cloves one finely grated and one chopped
  • 2 large flat mushrooms peeled
  • 2 sprigs of thyme
  • 6 slices of Parma ham
  • 1 large sheet rolled puff pastry
  • 1 teaspoon Dijon mustard
  • beaten egg for egg wash


  • Preheat the oven to 195°C.
  • Heat the oil in a frying pan. 
  • Season the beef and brown the fillet on all sides quickly.
  • Remove the fillet reserve on a plate in the fridge.
  • Chop the shallots, mushrooms and garlic and blend in a food processor.
  • Add the mixture to a hot buttered pan, add thyme and cook through. 
  • Place onto plate to cool.
  • Dry the steak of any resting juices.
  • Brush the steak all over with the mustard.
  • Lay a sheet of clingfilm on a table and lay the Parma ham over this.
  • Spread the mushroom mixture evenly over the top of the beef, then place the steak in the centre of the ham.
  • Wrap the ham around the whole steak, then wrap with the cling film to form a nice shape and return to the fridge to set.
  • Cut out three sheets of puff pastry, remove the clingfilm from the beef and place the beef into the centre of the pastry.
  • Brush egg wash around.
  • Place the other sheet on top, press down lightly and egg wash..
  • Using a reversed pastry cutter, press down to seal the all the pastry together.
  • Place in the fridge and allow to set, remove and reshape the beef making sure there is not any gathering of the pastry and cut out.
  • Glaze the pastry with the egg wash and bake at 195°C for 22 minutes, until the pastry is golden brown.
  • The steak will now have cooked up to medium rare.
  • Leave to rest for two minutes before carving in half with a serrated knife to serve.