Beef Wellington parcels with red wine jus

Try this all-time classic dish from Ainsley Harriott, combining a juicy fillet steak, wild mushrooms and pâté in a crisp pastry crust
By Ainsley Harriott
Beef Wellington parcels with red wine jus
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 50 g unsalted butter, diced and chilled, plus extra for greasing
  • 2 tbsp olive oil, for frying
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 225 g flat mushrooms, chopped
  • 10 g dried porcini, soaked in boiling water for 20 minutes, then drained and finely chopped
  • 1 tbsp fresh flat leaf parsley, chopped
  • 4 x 175 g fillet steaks, each about 2.5 cm thick
  • 100 g smooth chicken liver paté
  • 250 g ready-to-roll puff pastry, thawed if frozen
  • plain flour, for dusting
  • 1 large egg, beaten
  • 175 ml red wine
  • black pepper
  • broccoli, to serve


1. Preheat the oven to 220C/gas 7. To make the filling, melt half the butter with half the oil in a frying-pan. Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.

2. Season the steaks. Wipe out the same frying-pan and heat until hot. Add the remaining oil and sear the seasoned steaks for 20-30 seconds on all sides. Cool, then spread over the pâté. Cut the pastry into 4 pieces, roll out on a lightly floured surface to 20cm squares and brush with beaten egg. Divide the mushroom mixture between the squares and place a steak on top, pâté-side down. Bring up two opposite corners of the pastry square to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little beaten egg, and bring the remaining two corners up and seal. Place the parcels on a heated non-stick baking sheet, brush with beaten egg and bake in the oven for 25 minutes for medium-rare, or 5 minutes more for well done.

3. Place the frying-pan that you used to cook the steaks back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds. Just before serving, whisk in the remaining 25g of the butter and season. Serve the beef Wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over.

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