Mini Wellingtons

Latest comments and suggestions

Results 1-20

• Wayne Barnett

  14 February 2008

  Wayne Barnett rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  15 February 2008

  Sarah rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alizon

  30 March 2008

  alizon commented on this recipe

  absolutely superb we added mushrooms and garlic on top of the pate. Absolutely to die for if fillet steak didnt cost so much we would have this more often. Yummy yummy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  30 April 2008

  recipes rated and commented on this recipe

  

  Absolutely gorgeous. I made this for the family and had no complaints at all. Everyone loved it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sonja

  14 May 2008

  Sonja rated and commented on this recipe

  

  Had this tonight, though used rump steak instead (not buying fillet at £40/kg!) very easy to make and tasted fantastic. The only reason it got 4 and not 5 stars was because of the cost of the fillet

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• inspiration

  26 May 2008

  inspiration rated and commented on this recipe

  

  Used sirloin steak which was just fine, rather than fillet. Lovely Saturday night in meal. Used therest of the mushroom pate (wasn't quite sure what to do with it!), mixed with wilted, chopped spinach & cheese in pancakes. Will definately make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tora

  05 October 2008

  Tora rated and commented on this recipe

  

  Loved it and so did my dinner guests! Only thing was that the meat came out more well done than medium/rare - will cut down on searing time next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Woody

  28 December 2008

  Woody rated and commented on this recipe

  

  This was yummy - the only thing that let it down was the pate - my boyf will only eat Brussels Smooth pate which I don't like. Will use a mushroom pate next time and not tell him!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sal

  15 February 2009

  sal rated and commented on this recipe

  

  made this for valentine lovely, added mushrooms and garlic like suggested wouldn't av been the same without it, will definatly make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dolly

  22 March 2009

  dolly commented on this recipe

  I am going to make this for our dinner to-day instead of doing a sunday roast will rate it afteri,ve tasted it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo G

  02 May 2009

  Jo G commented on this recipe

  Tried the recipe last night,by the time the pastry was done,the fillet steak was extremely well done.Any suggestions??

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Del

  09 June 2009

  Del rated and commented on this recipe

  

  Terrific. For a special treat I brushed the fillets with brandy before searing and also used a widely known brandy and herb pate. I also topped the steaks with some fried then strained mixed mushrooms. Delicious. Only thing to be cautious of is the thickness of the steaks and the pastry. My friend made this on my recommendation but bought thick door-stopper fillets and didn't roll her pastry out enough. The result was huge, soggy amounts of pastry and a waste of lovely fillet steak.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• debthereb

  17 August 2009

  debthereb commented on this recipe

  We added a "California" twist by grilling the steak on the BBQ great smokey California flavor! Love them individually - control over doneness of meat! Mom likes her steak charred, I am on the rare side! Try the grill it is tasty, but not traditional!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katie

  09 January 2010

  Katie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma Howell

  13 January 2010

  Emma Howell rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jessica stewart

  26 January 2010

  jessica stewart rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nadege-m

  23 March 2010

  Nadege-m rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ZeTallGerman

  05 May 2010

  ZeTallGerman rated and commented on this recipe

  

  Brilliant recipe! Although I prefer to use home-made shortcrust pastry and cut the steak into cubes for the filling. Some in our party hate mushrooms, so left it out and filled their Wellington's with some banana shallots & Dijon mustard instead... happy faces all around, will definitely make these again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Charlie

  21 August 2010

  Charlie rated and commented on this recipe

  

  A great recipe! Made it mid week and was enjoyed by all. Added additional fried mushrooms and garlic but don't think you need the extra mushrooms to be honest. I used sirloin steak and pan fried them for a minute on each side which was too long for us as we like our steak medium rare. Would probably fry them for 30 secs each side or less next time. I will definitely make them again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Steph

  28 August 2010

  Steph rated and commented on this recipe

  

  Me and my boyfriend just had this for dinner and it was amazing! We used ardennes with smoked bacon pate, as our local didn't have mushroom pate, and we used sirloin instead of fillet. I also seared it for literally 20 seconds each side, and cooked on a slightly higher temperature for a bit longer. The pastry was perfect and the meat was medium-rare just as we like it. We will definitely have it again (as a treat as its a bit pricey to buy the meat), although neither of us have huge appetites and found if we had of bought a large steak, one wellington would have been enough for the two of us.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3654/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 x 375g packs ready-rolled puff pastry , each cut into 4
• 4 fillet steaks , thick cut, brushed with a little oil and seasoned
• 1 egg , beaten
• green beans , steamed to serve
• 4 tbsp mushroom pate, use a good-quality bought one

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 25 mins

Ingredients

• 2 x 375g packs ready-rolled puff pastry , each cut into 4
• 4 fillet steaks , thick cut, brushed with a little oil and seasoned
• 1 egg , beaten
• green beans , steamed to serve
• 4 tbsp mushroom pate, use a good-quality bought one

Per serving

933 kcalories, protein 57.9g, carbohydrate 51.9g, fat 56.3 g, saturated fat 21.5g, fibre 0g, salt 1.84 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.