How to Make Wellington Steak at Home - Foodistreet

How to Make Wellington Steak at Home

  • on September 15, 2021
  • Likes!
Wellington Steak Make At Home

Wellington Steak
Wrap the beef tenderloin in a crispy pastry and serve with wild mushrooms for an eye-catching presentation at any special occasion.


  • 40 minutes to prepare.
  • Time to bake: 10 minutes
  • 30 minutes of standing time


Number of people: 5
  • 1 kg beef tenderloin
  • 1 tbsp freshly ground pepper
  • 2 tablespoons olive oil
  • 1 shallot
  • 10 g, e.g. parsley.
  • Thyme (10g)
  • 10 g dried oregano
  • 250 g of wild mushrooms (such as small mushrooms, porcini mushrooms, chanterelles)
  • 50 g of butter
  • White wine, 100 mL
  • ½ teaspoon salt
  • 120 g of bacon (sliced)
  • Meringue (400 g)
  • 1 yolk of an egg
  • Flour for the work bench

Cooking Utensils

Large frying pan


chopping board

pot spoon

food processor

plastic wrap

rubber spatula

oven rolling

pin baking paper


Nutrition per serving

Calories 699

Protein 45 g

Fat 54 g

Carbohydrates 32 g

Wellington Steak Make At Home

Cooking step 1/8: Wellington Steak

Wellington Steak
  • One kg beef tenderloin
  • 1 teaspoon pepper
  • 1 teaspoon olive oil
  • A large frying pan

Season the beef tenderloin with freshly ground pepper. Pour a little olive oil into a large frying pan and heat until the oil is hot but not smoking. Add the beef, turn over, and cook for 10-12 minutes before removing from the pan to cool.

Cooking step 2/8

Wellington Steak
  • 10 g of shallots, e.g.
  • parsley, 10 g
  • thyme (10 g),
  • Oregano (250 g),
  • mushroom in the wild
  • Knife chopping board

Cut the shallots into small pieces. Pluck and coarsely chop the vanilla leaves. Cut the mushrooms into dice.

Cooking step 3/8

Wellington Steak
  • 50 g of butter
  • One teaspoon olive oil
  • A large frying pan

In a large frying pan, heat the remaining olive oil and butter, then add the shallots and mushrooms and stir-fry until translucent.

Cooking steps 4/8

Cooking steps 4/8
  • White wine, 100 mL
  • ½ teaspoon salt

Dilute the lumps at the bottom of the pan with white wine. Stir in the salt and vanilla extract for about 10 minutes, or until the alcohol has completely evaporated. Allow to cool after turning off the heat.

Cooking steps 5/8

Cooking steps 5/8
  • The food processor

Mash the mushroom mixture in a food processor to make a puree.

Cooking steps 6/8

Cooking steps 6/8
  • 120 g of bacon (sliced)
  • Cling film rubber spatula

On the cutting board, lay out a large piece of plastic wrap.

Place half of the bacon slices in the centre, then spread the mushroom paste on top of the bacon, top with the beef tenderloin, spread the remaining mushroom paste on top of the beef, and then cover with the bacon slices.

Wrap the beef in plastic wrap, so that it is tightly wrapped in mushroom puree and bacon. Place it in the refrigerator for 30 minutes.

Cooking steps 7/8

Wellington Steak Make At Home
  • For the pastry work surface, 400 g flour
  • Rolling pin for the oven

Preheat the oven to 180° Celsius. Spread a thin layer of flour on the work surface and roll the pastry into a rectangular shape.

Remove the plastic wrap from the beef and place it vertically in the centre of the puff pastry.

Wrap the beef in pastry, overlapping the long sides. Fold the short side in half and tightly seal it.

Cooking steps 8/8

Wellington Steak Make At Home
  • 1 yolk of an egg
  • Brush with baking paper in the oven

Place the puff pastry beef on a baking sheet lined with parchment paper, seal side down.

Brush with the liquid from an egg yolk Place it in a preheated oven and bake at 180 degrees Celsius for about 10-15 minutes, then reduce to 120 degrees Celsius and bake for another 10 minutes, or until golden brown.

Remove from the oven and set aside for 10 minutes to cool. Serve alongside a fresh salad or vegetables.


Leave a Reply

Your email address will not be published.

Don't Miss! random posts ..