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Easiest beef wellingtons

Easiest beef wellingtons recipe

easiest beef wellingtons




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    • 6 beef fillet medallions, 25 mm thick
    • 15 ml Clover Ghee
    • 1 egg, beaten, for glazing
    • Filling
    • 15 ml Clover Mooi River Butter
    • 250 g ham, cut into strips
    • 1 clove garlic, crushed
    • 5 spring onions, chopped
    • 125 g mushrooms, sliced
    • 15 ml fresh tarragon, chopped
    • 15 ml lemon juice
    • 50 ml Clover Sour Cream or Clover Cream Cheese, Plain
    • salt and freshly ground black pepper to taste
    • Cream cheese pastry
    • 500 ml (280 g) cake flour
    • 1 ml salt
    • 7 ml mustard powder
    • 125 g Clover Mooi River Butter, refrigerated
    • 200 g Clover Cream Cheese
    • To serve
    • creamy mushroom and sherry sauce
    • honey and sesame carrots

    Preheat oven to 230°C.

    For pastry: Sift the dry ingredients together.

    Cut butter into flour with a knife or lightly rub in with fingertips until mixture resembles breadcrumbs.

    Gradually add the cream cheese to form a stiff dough.

    Cover with cling plastic and refrigerate for 30 minutes.

    Roll dough out to a thickness of 2 mm and cut into 125 mm squares.

    Leave in refrigerator until needed.

    For filling:

    Heat the butter in a heavy-based frying pan.

    Add the ham, garlic and spring onion and sauté until onion is soft.

    Add the mushrooms and fry for 2 minutes.

    Add the remaining ingredients and mix through.

    Transfer to a food processor and process until finely chopped.

    Heat the ghee in a heavy-based griddle pan.

    Add the meat and cook until meat turns colour.

    Drain on kitchen paper.

    Divide half of filling between 6 dough squares.

    Spoon onto the centre of each square and place meat on top.

    Spoon the remaining filling on top of meat.

    Close dough by bringing the four corners of each square together and form into a bundle.

    Secure with a toothpick and decorate with remaining dough on top.

    Brush tops of bundles with beaten egg and bake for 20 - 25 minutes or until golden in colour.

    Serve with creamy mushroom and sherry sauce and honey carrots.