Beef Wellington

Beef Wellington: A must-try. Image: Red Carnation Hotel Collection.

Beef Wellington – Succulent, juicy fillet wrapped in pastry

Show off your culinary skills with an extraordinary recipe.

Beef Wellington

Beef Wellington: A must-try. Image: Red Carnation Hotel Collection.

If you have ever tasted Beef Wellington, you will know that it is a real special cut of meat presented in a delicious way. It is a combo of a juicy beef fillet enveloped in a shell of pastry. It is simply delightful.

Executive Chef Ben Kelliher of The English Grill, which is part of the Red Carnation Hotel Collection, shares his signature recipe. This is recipe is very popular at The English Grill.

This Beef Wellington recipe does take some practice but it is absolutely worth it. Executive Chef Ben Kelliher has explained the method of this recipe meticulously below so if you carefully follow this recipe, you will surprise yourself with your culinary skills.

Want to show off to your family and friends with this extraordinary Beef Wellington recipe? Give it a shot and let us know in the comments section of this recipe about your adventure in the kitchen.

If you try this recipe once, you will be hooked for life!

Beef Wellington recipe

Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Moderate
Prep time


Cooking time




Total time






  • 1.5 kg 1.5 of beef fillet, trimmed and tied

  • salt and black pepper

  • 2 tablespoons 2 sunflower oil

  • 45 g 45 of butter

  • 1 small 1 onion, finely chopped

  • 250 g 250 flat mushrooms, finely chopped

  • 175 g 175 smooth liver pâté

  • 400 g 400 ready-made puff pastry

  • 1 1 egg, beaten


  • Season the beef with black pepper.
  • Heat the oil in a large frying pan, add the beef, and cook over high heat until browned all over.
  • Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C (200°C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
  • Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes, until softened.
  • Increase the heat to high, and cook until the excess moisture has evaporated.
  • Turn into a bowl and leave to cool completely.
  • Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
  • Wrap the beef and pâté mixture in the pastry (see method below).
  • Bake at 220°C (200°C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden.
  • Cover with foil after 30 minutes to prevent the pastry from becoming too brown.
  • Leave to stand for about 10 minutes, then slice and serve with the gravy.
  • Individual method
  • Cut the raw beef into eight slices.
  • Brown the slices in a frying pan, cool, then wrap each one in pastry.
  • Bake for 25 – 30 minutes.
  • Wrapping the beef in pastry method
  • Roll out 300 g of the pastry to a 30 x 40 cm rectangle.
  • Spread half of the pâté mixture down the middle, leaving a 10 cm border on each side.
  • Remove the string from the beef and place the beef on the pâté mixture.
  • Cover with remaining pâté mixture.
  • Brush the pastry border with beaten egg.
  • Fold the short sides of the pastry over the beef.
  • Fold over the long ends and turn the parcel over.
  • Brush with beaten egg.
  • Roll out the remaining pastry, and cut into strips, 5mm wide.
  • Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg.


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