Individual beef Wellingtons

Recipe: Individual beef Wellingtons


  • 4 (about 100g each) beef eye fillet steaks
  • 1/2 tsp olive oil
  • 4 sheets filo pastry (Antoniou brand)
  • 2 tsp reduced-fat dairy spread (Devondale Light brand), melted
  • 80g 97 per cent fat-free chicken pate with mushrooms & port
  • 4 button mushrooms
  • Freshly ground black pepper
  • Mixed salad leaves, to serve


  1. Preheat oven to 200°C. Brush steaks evenly with oil. Heat a non-stick frying pan over high heat. Add steaks and cook for 30 seconds each side or until brown. Transfer to a plate lined with paper towel.
  2. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush half of 1 filo sheet very lightly with melted dairy spread and fold in half crossways. Place a steak in the centre and spread with one-quarter of the pate. Thinly slice 1 mushroom and arrange on top of the steak. Fold long edges of the pastry over to enclose filling. Brush lightly with dairy spread.
  3. Starting from the short edge closest to you, roll up to enclose filling. Place, seam-side down, on a baking tray and brush with a little dairy spread. Season with pepper. Repeat with remaining pastry, dairy spread, steaks, pate and mushrooms.
  4. Bake in preheated oven for 12 minutes or until pastry is golden and steak is medium-rare or cooked to your liking. Divide the beef Wellingtons among serving plates. Serve immediately with mixed salad leaves, if desired.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)