Prep time:

Cooking time: 20 minutes

Total time:

Serves: 6

750g Beef Fillet (or 6 Fillet Steaks)

250ml Beef Jus

12tsp Black Olive Tapenade

500g Puff Pastry

1 Egg Yolk (for glaze)

2tbsp Milk (for glaze)

1 Onion (finely chopped)

1 Crushed Garlic Clove

100g Button Mushrooms

100g Chestnut Mushrooms

10 Sprigs of Thyme (sprigs removed)

50g Butter

1tsp Dijon Mustard

1tbsp Creme Fraiche

Salt and Pepper

Juliet Bidwell comes up with a twist on the classic Beef Wellington

  1. Fry the onions in the butter until soft, add mushrooms, garlic & thyme & cook for 15 minutes. Add the crème fraîche, mustard, salt & pepper & check the seasoning.
  2. Bake the puff pastry squares for 15 minutes or until golden, having glazed half of them with a mixture of egg yolk & milk.
  3. The mushroom duxelle and puff pastry squares can be made in advance & re-heated before serving.
  4. Roast the beef or fry your steaks & leave the beef to rest.
  5. In the meantime, spoon the unglazed puff pastry squares with tapenade & the warmed mushroom duxelle.
  6. Top with beef fillet & the glazed top hat and serve with beef jus.

  • pictures: David Merewether

You may also like

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...