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Wellington Beef

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(Recipe ID: 629)

Serves 4

Preparation time: 50 minutes; Cook time: 35-40 minutes

Source: Vito De Carolis

Highly simplified version of the classic.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 pound Beef Fillet
  • Fine Sea Salt and Fresh Ground Green Peppercorn, to taste *
  • 2 Tablespoons Butter
  • 1/2 Tablespoon Cooking Extra Virgin Olive Oil *
  • 8 ounce Puff Pastry
  • 1 Egg Yolk, beaten
  • 1 bunch Watercress, to garnish


  1. Rub fillet generously with salt and pepper
  2. Heat butter and Extra Virgin Olive Oil in a heavy frying pan and over a high heat fry the fillet until well browned all over.
  3. Remove carefully from the pan, taking care not to pierce the meat and leave to cool.
  4. Roll out the pastry thinly and large enough to enclose the fillet.
  5. Fold the pastry around the meat.  Brush the edges with a little egg yolk and seal the pastry, then all over with beaten egg yolk to glaze.
  6. Bake in pre-heated oven at  450°F for 15 minutes.  Reduce the heat to 350°F for further 20-25 minutes.
  7. Serve hot or cold, garnished with watercress.

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