Easy beef wellington

  • 30 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


  • 30 gram butter
  • 1/2 onion, chopped
  • 2 clove garlic, crushed
  • 125 gram button mushrooms, finely chopped
  • 2 teaspoon worcestershire sauce
Easy beef wellington
  • 300 gram lean beef mince
  • 1/2 onion, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoon tomato sauce
  • 1 tablespoon vegetable oil
  • 2 sheets frozen puff pastry
  • 1 tablespoon milk, for brushing
  • salad, to serve


Easy beef wellington
  • 1
    Preheat oven to hot, 200°C. Line an oven tray with baking paper.
  • 2
    In a bowl, combine mince, onion, egg and sauce. Season to taste. Shape into 4 x 8cm patties.
  • 3
    Heat oil in a medium frying pan on high. Cook patties for 4-5 minutes each side, until well browned. Drain on paper towel.
  • 4
    DUXELLES: Melt butter in same pan on medium. Saute onion and garlic for 2-3 minutes, until tender. Add mushrooms and saute for 5-6 minutes, stirring until tender. Mix sauce through. Allow to cool.
  • 5
    Cut 4 x 10cm rounds from 1 pastry sheet. Place on tray. Top each with a meat patty and mushroom mixture. Cut the other sheet into quarters; brush edges with milk. Cover patty, pressing around base to seal.
  • 6
    Score tops and brush with milk. Bake for 25-30 minutes, until pastry is puffed and golden. Serve with salad, or vegetables if preferred.

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