Beef wellington is a classic English recipe that's hearty and perfect for winter nights. Pair it with fresh green French beans or crunchy roast veggies. 


  • 4 slices of eye fillet

  • 200g butter

  • 400g mushrooms, sliced

  • 4 tablespoons port

  • 1 jar Bunnyconnellen ‘Pétanque’ Smoked Tapenade

  • 4 sheets puff pastry


  • 1.

    Melt butter in pan, lightly sprinkle steaks with freshly ground black pepper and place in pan with garlic and fry steaks to your liking. Remove steaks from pan when done.

  • 2.

    Add mushrooms to the pan, season and cook until soft.

  • 3.

    Add the port and simmer until the liquid has reduced by half. Remove pan from heat.

  • 4.

    Place a steak in the centre of a pastry sheet and spread the steak generously with the tapenade. Place mushrooms on top and spoon over some of the sauce.

  • 5.

    Fold over the pastry, moisten the edges and seal firmly with the fold on top that juices do not run out. Do the same with remaining steaks.

  • 6.

    Decorate the packages with left over pastry. Chill for at least 30 minutes.

  • 7.

    Place on baking tray, glaze with milk and cook at 200C for approximately 30 minutes or until pastry is golden.

  • 8.

    Serve with fresh green French beans, a bit of salt and a splash of extra virgin olive oil.


See Bunnyconnellen’s full range at

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