Bees Fillet Wellington (Beef Wellington)
Bees Fillet Wellington
When sliced, the cross section always felt like a small reward — the tender fillet, the savoury liver mushroom layer, the crisp pastry holding everything in place. A dish that didn't shout, didn't rush, and didn't need explaining. Just a quiet moment of pride on the carving board.
Ingredients
- 1.2 kg beef fillet
- 2 garlic cloves, thinly sliced
- 2 tbsp oil
- 3 tbsp butter
- Salt and black pepper
- 400 g puff pastry
- 200 g chicken liver pâté
- 1 egg, beaten (for egg wash)
Method
- Preheat the oven to 200°C.
- Tie the fillet at even intervals with kitchen string to keep its shape.
- Make small incisions and push slices of garlic into the meat.
- Heat oil and butter in a pan and brown the fillet on all sides.
- Place on a wire rack, season to taste and roast in the oven for 10 minutes.
- Remove and cool, then remove the string.
- Roll out puff pastry large enough to envelop the fillet.
- Spread the chicken liver pâté over the pastry, leaving a 2.5 cm border.
- Place the cooled fillet in the centre.
- Brush the pastry edge with beaten egg.
- Fold the pastry over the fillet so the seam is underneath.
- Place on a baking tray, glaze with beaten egg and decorate with leftover pastry if desired.
- Chill for 45 minutes.
- Bake for 20–30 minutes until the pastry is golden (cover with foil if it browns too quickly).
- Serve thickly sliced with a rich red wine sauce and green vegetables.