BEEF Wellington is a true kitchen classic and will test any cook to hold their nerve. Try this step by step recipe courtesy of the Chewton Glen.

Serves 2


2 Donald Russell Centre Cut Fillet Steaks

Salt and freshly ground black pepper

1tbs vegetable oil

30g butter

1 banana shallot, finely chopped

2 garlic cloves, one finely grated and one chopped

2 ½ large flat mushrooms, peeled & put through a food processor

4 sprigs of thyme

50ml Madeira wine

1 splash white truffle oil to taste

6 slices of Parma ham

1 large sheet rolled puff pastry

1tsp Dijon mustard

beaten egg for egg wash


Preheat the oven to 195°C. Heat the oil in a frying pan. Season the beef and brown on all sides quickly with two sprigs of thyme, chopped garlic and a knob of butter.

Remove the fillet, thyme and garlic from the pan and reserve on a plate in the fridge. Using the same pan, add the shallots and sauté in the butter till soft, add the mushrooms with the remaining thyme, then add the Madeira and reduce until evaporated and the mushrooms are well cooked and dry. Add the grated garlic and cook for a further minute. Add the truffle oil, season with salt and pepper and reserve in the fridge. Once the steak and mushroom mixture has cooled, dry the steak of any resting juices. Brush the steak all over with the mustard. Lay out two sheets of clingfilm on top of each other on a table and lay the Parma ham over this. Spread the mushroom mixture evenly over the top of the beef, then place the steak in the centre of the ham. Wrap the ham around the whole steak, then wrap with the cling film to form a nice shape and return to the fridge to set.

Cut three sheets of puff pastry, remove clingfilm from beef and place into the centre of the pastry. Brush egg wash around. Place the other sheet on top, press down lightly and egg wash. Score the remaining sheet of pastry, spread apart and lay over the Wellington. Press down to seal all the pastry together. Place in the fridge and allow to set, remove and reshape the beef making sure there is not any gathering of the pastry and cut out. Glaze with the egg wash and bake at 195°C for 22 minutes. The steak will now have cooked to medium rare. Leave to rest for two minutes before carving.

Serve with red wine sauce.