03 January 2013,20:54 by
Ponmathi Srilekha.S

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Beef wellingtons with lancashire cheese and mustard – perfect dish combination! This menu truly fits to your picky taste and great for all occasions. It is indulge with mushroom, mustards, butter, crumbled cheese, puff pastry, liver pate, egg and preparation is extremely easy.
Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • With a sharp knife, trim the fat from the beef. Season the meat well with salt and pepper.
  • Melt the butter in a large frying pan and add the beef.
  • Seal the meat all over, cooking for at least 10- 15 minutes.
  • Remove the meat from the pan, placing it on one side.
  • Add a little more butter to the same pan add the chopped onion and mushrooms, cook until all the moisture has evaporated.
  • Allow it to cool.
  • Preheat the oven to Gas Mark 6/200oC/400°F.
  • Roll out the pastry into a large rectangle and then place on a greased baking sheet.
  • Spread the onion and mushroom mixture over the centre of the pastry, and place the beef on top.
  • Top the fillet with a layer of pate, then cheese and mustard.
  • Brush the edges of the pastry with beaten egg, fold and seal, pressing the edges together to seal the pastry.
  • Make some flowers and leaves from the left-over pastry to decorate the Beef Wellington and brush it completely with the beaten egg.
  • Bake in the centre of the oven for 20 minutes, then lower the temperature to Gas Mark 4/180°C/350°F for a further 15- 20 minutes until golden brown.


  • 900 grams fillet or sirloin of beef
  • Salt and freshly ground black pepper (to taste)
  • 75 grams butter
  • 2 onions, peeled and finely chopped
  • 250 grams button mushrooms or wild mushrooms, roughly chopped
  • 900 grams Puff Pastry
  • 250 grams chicken liver pate
  • 250 grams creamy Lancashire crumbled cheese,
  • 4 tablespoons English mustard
  • 1 egg, lightly beaten

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