Beef Wellington

It’s always nice to serve up something that sounds fancy but in reality is really quite simple to put together. This recipe, for individual Beef Wellingtons, Rosemary Potato Rosti, and Parsnip Mash is a slight twist on the norm.  The mushrooms/pate normally included in Beef Wellingtons is replaced with caramelised red onions; however, the outcome is equally delicious.

The fact that this only takes about 30 minutes from beginning to end means it’s also something you can easily put together one evening after work – and yes, that means the entire lineup included in this triple threat recipe.


Beef fillet, approximately 2x 150gram portions
1 pack of puff pastry, such as Tesco’s ready-rolled puff pastry
1 tablespoon caramelised red onions per Wellington – bought or homemade (simply sweat red    onions down on low heat with a little oil and/or butter)
3 slices prosciutto (Parma ham) per each Wellington
1 egg, beaten
1 tablespoon olive oil


Preheat oven to 180 degrees

Start off by adding olive oil to a frying pan.  Once hot, sear the beef fillets on all sides – they will only need about a minute – to ensure that all the flavours and juices are locked into the beef. Once this is done, put the beef to one side to rest and cool down, otherwise it will melt the pastry!

Now roll out the pastry on a floured surface.  Roll it out to about half a centimetre thick. Once rolled, cut it into portions for the Wellingtons – keep in mind that the beef needs to be completely covered with the dough.

Next comes the layering. Layer three slices of prosciutto in the middle of each dough portion, ensuring there is plenty of room left along the dough edges for folding and sealing later. Place the beef fillet on top of the prosciutto and then top with some caramelised onions.  Now fold the prosciutto around the beef.

Brush the dough edges with a beaten egg and fold the pastry around the filling until it’s covered.  Seal every edge with beaten egg to prevent gaps. Finish by brushing the top of each Wellington with the beaten egg and make a small cut in the top of each Wellington to let excess steam/moisture out.

The Wellingtons need approximately 15 minutes in the oven at 180 degrees or until the pastry is golden.

Potato Rosti


2 potatoes (I used King Edwards)
Knob of butter
1 sprig of rosemary


Grate the potato and place in a tea towel or something similar to draw out the moisture.  You need them as dry as possible, although a little wetness won’t ruin anything.

Once dry, place the grated potato into a hot pan with some oil and press it down with a spatula to form a cake. To this, you can add whatever flavour you fancy, but rosemary works really well and that’s what this recipe calls for.

Cook for 4 to 5 minutes and then put some chunks of butter on the uncooked side. Here is the tricky part:  Using your spatula, turn the rosti over.  Take care not to break up the potato cake!  Cook again 4 to 5 minutes, flipping until you are happy with the colouring.  Use as much butter as you fancy to brown the rosti to your liking.

Parsnip Mash


1 small bag of parsnips
Knob of butter


This is an easy one.  Simply cut up the parsnips into pieces of equal size.  Boil them in water until they’re soft.  Strain, and mash up with a masher or a fork and fold butter into the mash to create a rich, lovely flavour.

And that’s it!

What I like about combining these three dishes is that I can easily make them at the same time.  Once the individual Wellingtons are in the oven, I set to work preparing and boiling the parsnips.  While the parsnips boil away, I prep and cook the rosti.  Then poof it’s all done at about the same time.

To serve, I recommend adding horseradish on the side.  If that’s too strong, stir it through with some crème fresh to create a milder version.

This triple threat recipe is packed with lush flavours and it makes a fine twist to the usual meat and two veg meal.  It has it all – lovely looks and fantastic flavour!  I highly recommend it for dinner parties as well since the individual Wellingtons can easily be prepared in advance and the rosti can be placed in the centre of the table like a sharing bread.  Whomever you choose to share it with, it’s bound to please.  Cheers!

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