New Beef Wellington


New Beef Wellington

Serves: 4


Blue Triangle 2 sheets frozen butter puff pastry, thawed
Blue Triangle 1 egg, beaten lightly
Blue Triangle 1 tablespoon milk
Blue Triangle 4 x 200g beef eye fillet steaks, trimmed
Blue Triangle 1 tablespoon olive oil
Blue Triangle 200g baby spinach leaves
Blue Triangle 120g tub chicken liver pâté sauce
Blue Triangle 1 cup (250ml) beef consommé or stock
Blue Triangle ¾ cup (120g) dried currants
Blue Triangle ½ cup (125ml) malmsey (Australian madeira) mixed mushrooms
Blue Triangle 1 tablespoon olive oil
Blue Triangle 20g unsalted butter
Blue Triangle 100g shiitake mushrooms, halved
Blue Triangle 100g Swiss brown mushrooms, quartered
Blue Triangle 1 clove garlic, crushed
Blue Triangle 1 tablespoon chopped French tarragon
Blue Triangle 1 tablespoon fresh thyme sprigs
Blue Triangle 30g trimmed enoki mushrooms



  1. Preheat the oven to 200°C (180°C fan-forced). Cut four 9cm rounds from one of the pastry sheets. Place pastry on oven tray lined with baking paper; brush with a little of the combined egg and milk. With the other puff pastry sheet, cut 4 rounds using a 9cm cutter; cut centre from rounds using a 6cm cutter to form rings. Place rings on top of pastry rounds on tray, brush with a little more egg mixture. Prick the inside base of the pastry with a fork. Bake for about 10 minutes or until golden brown.
  2. Meanwhile, preheat a char-grill pan (or non-stick frying pan or barbecue). Brush the steaks with oil and sprinkle with salt and pepper. Cook steaks over high heat until well browned on both sides. Transfer steaks to an oven tray, bake for about 5 to 10 minutes or until done as desired. Cover, stand for 10 minutes.
  3. sauce: Bring stock, currants and malmsey to the boil in a medium saucepan; simmer, uncovered, for about 10 minutes or until thickened slightly. Blend until smooth. Press mixture through a fine sieve; season to taste with salt and pepper.
  4. mixed mushrooms: Heat oil and butter in a large frying pan; add shiitake and Swiss brown mushrooms, garlic and herbs; cook, stirring, until mushrooms are tender. Add enoki mushrooms, season to taste with salt and pepper. Remove from pan.
  5. In the same mushroom pan, add spinach; cook over a medium heat until just wilted.
  6. Place pastry cases on four serving plates. Divide mushrooms evenly among pastry cases. Serve with steaks topped with a spoonful of pâté and spinach; drizzle plate with Sauce.



 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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