Beefsteak pudding with fillet steak

Serves 6

Ingredients and equipment

  • 6 individual aluminium pudding basins.

  • 500g of blade or chuck steak

  • 1 onion, chopped

  • Salt and freshly ground black pepper

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon beef dripping or oil

  • 1 tied bundle of fresh herbs (bouquet garni)

  • 2 teaspoons plain flour

  • 150ml (¼ pint) red wine

  • 300ml (½ pint) beef stock

For the suet crust

  • 350g (12oz) self raising flour

  • 175g (6oz) beef suet

  • Salt and black pepper

  • 300ml (½ pint) cold water

  • 6 small fillet steaks (about 4oz (110g) each

  • Salt and freshly ground black pepper

  • Oil


  1. Cut the stewing steak into cubes removing any excess fat or gristle. Fry the onions in the dripping until they start to colour. Remove them from the pan and fry the steak, getting it nicely browned. (You may need to do this in batches).

  2. Sprinkle the flour over the meat and give it a good stir. Transfer the meat etc to a deep pan or casserole. De-glaze the frying pan with the wine and add the rest of the ingredients. When this liquid has removed the residue from the pan, add it to the meat.

  3. Bring to the boil and simmer for about one hour, probably best done in a low oven. Test the meat for tenderness and check the seasoning.

  4. Remove the bouquet garni. Mix together the flour, salt, pepper and suet. Add the cold water to make a dough. Lightly grease the pudding basins and line with the suet pastry (leave enough for the lids).

  5. Spoon in the meat filling using more meat than sauce (you will be using this sauce for the finished dish). Finally seal the puddings with pastry lids. Wrap the puddings in cling film steam for one hour. When you take the puddings away from the heat remember to pierce the cling film.

  6. Trim the steaks removing any membrane or fat, season them and fry in hot oil until they are done to your liking (donÕt overcrowd the pan).

  7. Remove from the pan and allow to rest. Tip out any excess fat from the pan and put in the reserved sauce, heat through. To serve: Place the fillet steaks on to warmed plates, turn the puddings out next to them and pour the sauce around. Serve with green vegetables.

Philippa Vine


Phillipa.jpgPhilippa lives on a Sussex farm, producing beef, poultry and lamb.

The mum-of-four, who’s appeared on TV’s Masterchef, is a champion of locally produced food and a big fan of fresh ingredients.

Philippa devises these recipes specially for Farmers Weekly readers every month.

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