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

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