Beef Wellington Boujee Booze

Beef Wellington

Beef Wellington
Serves 4
Wine Pairing



  • 4 tbsp olive oil
  • 4 beef fillets at 200g each
  • 75g butter
  • 2 white onions, finely chopped
  • 500g wild mushroom mixture, finely chopped
  • 8 slices parma ham
  • 2 sprigs thyme
  • Handful of chives, finely chopped
  • 2 egg yolks beaten well
  • Salt and pepper
  • 500g puff pastry
  • 4 large shallots, finely sliced
  • 12 black whole peppercorns
  • 2 bay leaves
  • Dash red wine vinegar
  • 1 bottle of pinot noir
  • 750ml beef stock


  1. Wrap each piece of beef in cling film to set its shape and chill over night.
  2. Imagine a pie shape.
  3. Heat a pan with 2 tbsp olive oil over medium high heat until just about smoking.
  4. Add the steaks and sear for about 60 seconds each side all over.
  5. Season with salt and pepper and your sugar and add your butter.
  6. Baste the steaks well.
  7. Remove the meat and set aside to cool.
  8. Chuck the onion, thyme and mushrooms into the pan now and cook for about 10 minutes.
  9. Mushrooms release their juices and you want them then to evaporate.
  10. Should be like a duxelle.
  11. Season with salt and pepper and remove and set aside.
  12. When both the duxelle and your meat are chilled, prepare 4 slices of cling film on the counter.
  13. Place 2 slices of parma ham on each.
  14. Then spoon ¼ of your duxelle on top of the ham and spread.
  15. SPrinkle each with chives.
  16. Place 1 steak in the middle of each now and wrap them in the cling film
  17. Refrigerate for 3 hours.
  18. Divide your pastry into 4 pieces
  19. Lightly flour your counter.
  20. Roll out each piece of pastry, being confident you can fit your steak parcel inside each.
  21. Grab 4 pieces of parchment.
  22. Lay your pastry onto each piece of parchment.
  23. Take your egg wash and brush the pastry.
  24. Unwrap the clingfilm around your steak parcels and place in the middle of the pastry.
  25. Lifting the edges of the pastry, wrap your steaks.
  26. Brush the whole pastry with the egg wash.
  27. Leave for 10 minutes.
  28. Brush again.
  29. Refrigerate for 1 hour.
  30. Make your sauce.
  31. Heat 2 tbsp olive oil in a pot over medium heat.
  32. Stir in your shallots and peppercorns.
  33. Then your bay leaves and cook for 8 minutes until shallots are soft and golden.
  34. Drop in the vinegar and leave for 3 minutes.
  35. Add the wine and bring to the boil.
  36. Simmer then for about 20 minutes.
  37. You want the wine to almost completely reduce.
  38. Add your stock then and bring back to the boil.
  39. Lower the heat and simmer over low heat for about 1 hour.
  40. Preheat your oven to 180 celsius fan oven or 200 if not.
  41. Place a baking tray in the oven to heat.
  42. Remove your wellingtons from the fridge and score the top of them in criss cross style.
  43. Brush with egg wash once more.
  44. On the baking tray, put your wellingtons in the oven.
  45. Bake for about 20 minutes.
  46. Pastry should be gorgeous and golden.
  47. Rest for 10 minutes.
  48. Sieve your sauce.
  49. Season to taste.
  50. Serve alongside four individual wellingtons.