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Beef Wellington with Cranberry Port Sauce

The cranberry sauce can be made up to two or three days ahead – it’s perfect with Christmas turkey too.

  • Timer Prep 45 min
    Cook 55 min
  • Chart 956.0 cal/
  • Chef hat Medium


Finely chop the brown cap mushrooms. Finely chop the garlic cloves. Chop the fresh parsley. Defrost the ready-rolled puff pastry sheets. Beat the eggs.

For the Beef Wellington

  1. 1 Heat half of the oil in a non-stick frying pan, add the beef, then cook over a high heat until browned on all sides then remove from the pan and leave to cool. Cover and chill until ready to use.
  2. 2 Heat the remaining oil in a clean frying pan, add the mushrooms and cook for 3-4 minutes until all the liquid has evaporated.
  3. 3 Add the garlic and parsley, then cook for another 1 minute. Season well and set aside to cool completely.
  4. 4 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  5. 5 Place one of the pastry sheets on a baking tray and top with half the mushroom mixture.
  6. 6 Spread the pâté over the beef and place on the pastry.
  7. 7 Spoon the remaining mushroom mixture over the top of the beef and press into the pâté.
  8. 8 Brush the edges of the pastry with a little beaten egg.
  9. 9 Cover the beef with the remaining pastry sheet and press the edges with a fork to seal. Neatly trim the edges and use to make decorations, if you wish.
  10. 10 Brush all over with beaten egg and bake for 40 minutes.
  11. 11 Remove from the oven and leave to rest for 10-15 minutes before carving.

For the Cranberry Port Sauce

  1. 12 Place all the sauce ingredients in a small pan and stir over a gentle heat until the sugar has dissolved. Simmer for 10 minutes, then remove from the heat.

And the rest...

  1. 13 Slice and serve the beef Wellington with the sauce and steamed green beans.
  • Average per serving
  • Calories 956.0kCal
  • Fat55.7g
  • Saturated27.4g
  • Salt1.8g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg