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Beef Wellington - Simon Bryant

This recipe from Simon Bryant - The Cook and the Chef. As it's not listed on this site thought I would include it as it is such a wonderful recipe. THANKS SIMON!



  • 1.

    To make pastry:

  • 2.

    Sift flour & salt, add cubed butter/lard and mix with a knife.

  • 3.

    Add enough water to form a stiff dough.

  • 4.

    Roll out on a floured surface in a rectangular shape.

  • 5.

    Fold in three, rotate & roll again. Fold ends in again, rotate & roll again. Repeat once more.

  • 6.

    Rest pastry for 30 minutes.

  • 7.

    To make crepes:

  • 8.

    Sift flour & salt & sugar into bowl. Beat eggs & milk together, adding cooled melted butter.

  • 9.

    Whip into flour mixture & rest in the refrigerator for 30 minutes.

  • 10.

    Brush a non stick pan with butter & oil & heat the pan.

  • 11.

    Ladle 1/3 - 1/2 cup crepe batter into hot pan & cook for 1-2 minutes.

  • 12.

    Flip crepe & cook other side for 40 seconds or so.

  • 13.

    Remove from pan & place onto a sheet of greaseproof paper, continue to cook remaining crepe batter & separate each with a layer of

  • 14.

    Greaseproof paper.

  • 15.

    To prepare steak and mushroom/onion pate:

  • 16.

    Bring beef fillets to room temperature.

  • 17.

    Season beef with salt & pepper & drizzle with olive oil

  • 18.

    Cook individual eye fillets in a hot pan until sealed & browned on all surfaces.

  • 19.

    In the same pan gently saute onion until soft & transparent.

  • 20.

    Add mushrooms, bay leaf & fresh thyme leaves.

  • 21.

    Season with salt & pepper add white wine & simmer gently until the mixture is dry-ish.

  • 22.

    Add flat leaf parsley.

  • 23.


  • 24.

    Roll out the pastry long enough & wide enough to cover your beef.

  • 25.

    Lay crepes over pastry & then spoon/spread a layer of mushrooms/onions/garlic onto crepe.

  • 26.

    Place beef on top of mushroom mix, bring crepe up to enclose sides then top with another crepe to hold lower crepe in place.

  • 27.

    Bring pastry up the sides of the crepe/beef & crimp at the top.

  • 28.

    Brush pastry with beaten egg yolk/water & refrigerate for 10-20 minutes to cool pastry.

  • 29.

    Bake @ 220DegC for 15 minutes if cooking individual eye fillets - test with probe thermometer - medium rare = 65-67DegC.

  • 30.

    You need to extend cooking time to 30 minutes if cooking whole eye fillet.


It may sound fiddly and time consuming but it is well worth all the effort! I would go as far as to say that this would probably serve 4 people - cut each wellington in half (or two ravenously hungry bodies!)

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Wellington - Simon Bryant.


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