Beef Wellingtons

Tasty beef parcels, easy enough for a midweek dinner and presentable for a dinner party.

Preparation time

  • Ingredients 5
  • Prep Time 00:15
  • Cook Time 00:45
  • Serves 4


  • 4 scotch fillet steak (beef)
  • 4 sheets puff pastry defrosted
  • 150 g chicken pate
  • 4 mushrooms sliced
  • 1 egg beaten


  1. Preheat oven to 200C.
  2. Cook each steak ½ way to preference e.g. for ‘well done’ cook steak until ‘medium’.
  3. Place steak on paper towel and allow to cool slightly.
  4. Fry mushrooms for 1-2 minutes in remaining steak juices, then set aside.
  5. Place each steak in the middle of a pastry sheet and spread with ¼ of the pate each, and top with mushroom slices.
  6. Fold pastry over steaks, enclosing completely and sealing edges with water.
  7. Place parcels on an oven tray lined with baking paper.
  8. Brush with beaten egg and bake for 30-45 minutes or until golden.


These can be prepared and refrigerated until ready to go into the oven. I usually do an extra egg brush ½ way through cooking. By only cooking the steak partly at the beginning the oven portion finishes it off and won’t dry it out. Recipe adapted from one cut out of a magazine.