Festive, Mains, recipes

Beef Wellington

Beef Wellington - cheats style

This recipe is ideal for your ElectricKit converted Aga cooker – 2 or 4 ovens – turn your digital switch to 190 degrees.




Beef Wellington is usually made with Fillet of Beef but it does cost a fortune.  I have cheated and made mine with a topside of Beef  and sliced thinly it really is a treat.


You will need

Topside of Beef is a treat but it is an achievable treat and one that we have a few times in the year. It is substantially cheaper than Fillet of Beef, which tends to be outrageously expensive. So why not try Topside for Christmas lunch instead of that boring old Turkey?  Be honest – how much do you love cold turkey?  The odd sandwich with some stuffing is o.k. on Boxing Day, but really – curry, sandwiches, turkey pie, turkey for breakfast?  Shake off those Turkey chains and join the Cheats queue.


Here is what you do to achieve a Beef Wellington using Beef Topside

First, purchase a joint of rolled topside of Beef, weighing about 1.36 kilos (3lbs) tied with string.

Secondly, buy a punnet of ordinary mushrooms,  and be daring, use a clove of garlic as well.

In addition, add a packet of puff pastry from your favourite supermarket.

Finally, mustard and some horseradish found in your store cupboard, and a lovely lump of best British butter

Oh, and dont forget – a few more cloves of garlic to insert into the raw beef before it is cooked.


Take the beef and place it on your chopping board.  Insert a sharp knife at intervals to make slits in the top, the sides and front and back of the rolled joint.  Slice several cloves of garlic into thin slivers and push them into the slits.

Place your beef topside joint into a roasting tin with oil and a bit of butter and cook on a high heat – ( turn your digital temperature to 190 degrees)  for about 1 hour 30 minutes (less if you like it rare – rule of thumb is 15 minutes per pound) and then lay the joint out of the oven and onto the side to rest. (It will be exhausted from all that garlic and cooking)

Finely chop a punnet of mushrooms and sauté in about 2oz butter.  Leave the mushrooms to  simmer for a while to reduce any liquid until the mixture is quite dry. In addition, add a teaspoon of mustard to the mushrooms and stir. Now you need to leave to cool.


Bearing in mind, your beef  and your mushrooms are now cool, so pat the dry mushroom mixture around the sirloin using your hands (washed of course)

In your hands, take the puff pastry, place it on a pastry board and roll it out to a rectangular shape.  The pastry has to be large enough to completely wrap your sirloin joint.  Make sure the seam is on the bottom of the sirloin, covered up when you are cooking the pastry.


Brush the pastry with beaten egg and if you are feeling artistic, make Christmas shapes with left over pastry and seal onto the roll with beaten egg. (TRY A CHRISTMAS TREE?)


Insert the whole dish into the oven on a high heat,(about 190 degrees) and  pretend you are on the bake off – making sure the puff pastry rises and cooks and turns a golden colour. In order to do this you could lie on the floor!

Remove from the oven and set aside to cool before making gravy from the juices of the pan.



Pour all the juices from the pan into a large frying pan or sauté pan. Add a little more butter if necessary and then add flour and mix to a sandy like mixture.  Gradually add stock and a little red wine if you have it, to this mixture and mix until smooth.  Add a teaspoon of horseradish and some seasoning, a little apricot jam (just a spoonful) and make thick gravy.

Slice the Wellington into thin slices and serve with the gravy.  Prepare to be admired!



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