Individual Beef Wellington
Prep time: 
Cook time: 
Total time: 
Serves: 3 serves
  • 3 pieces of beef fillet - about 80 grams, trimmed of any fat
  • salt and pepper
  • 8 white mushrooms, thinly sliced
  • 25g butter
  • 1/4 cup of Malmsey + extra 1/4 cup of Malmsey for gravy
  • 3 Tbs liver pate
  • 1/4 cup of beef stock
  • Olive oil spray
  • 2 sheets of puff pastry
  • 1 egg yolk
  • 1 tbs gravy flour
  1. Heat the oven to 180 celcius (360 fahrenheit)
  2. Cook beef fillet on high in a skillet until all sides are seared, about 4-5 minutes.
  3. Put the beef in fridge to cool.
  4. While the beef is cooling, melt the butter on a medium heat in a small skillet.
  5. Pop the mushrooms in with the butter and the first 1/4 cup of malmsey and cook until softened, about 10 minutes.
  6. Season the beef with salt and pepper and spread with pate and mushrooms.
  7. Once the mushrooms have been removed from the pan, deglaze it with the second cup of Malmsey and the cup of beef stock to make the gravy. Set aside.
  8. Cut the pastry into four pieces, once piece isn't used so maybe have a look for a small pie recipe to use it.
  9. Wrap the fillet in the pastry to form a parcel.
  10. Put on an oiled baking tray and glaze with the egg yolk. Cut two small slits in the top of each parcel.
  11. Put the seam of the parcel on the bottom of the pan, using the egg glaze to seal the seam.
  12. Put the wellingtons in the oven for 30 minutes.
  13. When the wellingtons are nearly done, reheat the gravy in the pan and put in a gravy boat so everyone can add the amount of gravy they want.
Nutrition Information
Calories: 725
Recipe by Shrinking Single at