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Filo Beef Wellington

A community recipe by

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This is such a simple, old-fashioned but elegant way to cook beef. Ive served it at a friends formal dinner party as a main, and also at a casual buffet. You can downscale it completely and make individual parcels per person, using trimmed scotch fillet steak. The trick is to use the best meat and the best pate`.


Serves: 5

  • 1 fillet steak (beef)
  • 3 tablespoons oil
  • 10 sheets filo pastry
  • 4 ounces melted butter
  • ⅓ cup brandy
  • 11 ounces chicken liver pate (or goose or mushroom)
  • 1 medium beaten egg white


Filo Beef Wellington is a community recipe submitted by gastrohoover and has not been tested by so we are not able to answer questions regarding this recipe.

  • Sear beef in hot oil, until sealed all over. Warm the brandy in a small saucepan and set alight before pouring over beef.
  • Let extinguish then set beef aside and allow to cool. Generously brush each Filo sheet with melted butter and place one sheet over the other, but try doing this loosely and asymmetrically so that you make a large rectangle of varying thickness and layers.
  • Spread pate onto the pastry with a rubber spatula. Spread it thickly, and not to the edges of the pastry just so that you get a rectangle of pate, roughly the size of the beef strip. Place the cold strip of beef onto the pate and roll up the pastry to make a tight and secure parcel.
  • Place the parcel, fold-side down onto a baking tray. Brush parcel with egg-white and bake at 180 degrees Celsius. It should be golden and crispy.
  • Let cool, before slicing and serving. You can even make a separate gravy to serve on the side.
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