Open Beef Wellington











Serves 4




  • 4 x 4/5oz fillet steaks


  • 4 flat mushrooms


  • 400g ready-made puff pastry


  • 100g Gruyere cheese (as 4 slices if possible)


  • Salt and freshly ground black pepper


  • Oil

Preheat the oven to 220C (425F, Gas mark 7). Season the mushrooms with salt and pepper and bake them in the oven until just cooked.


Season the fillet steaks and sear them in a hot pan to just colour the exterior.


Divide the pastry into four and roll out each piece so it is roughly 2 inches bigger than the steak and about the thickness of a pound coin.


Make sure the mushroom and steak are quite cool. Place a mushroom on to each pastry base followed by a steak and top with a slice of cheese.


Bake in the oven for 10-15 minutes or a bit longer if you like your steak cooked more.

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