Zola’s Beef Wellington


I have never heard about Beef Wellington before. I have never tasted it before, never ever even seen it on the menu at a restaurant.

Then I got Zola Nene’s cookbook and I came across it.

Now on Sunday’s like family tradition, my gran, my mum and myself, we serve roast meat with gravy.

Why not change things a bit??? Firstly let me tell you, theres a lot of parts that make up the final beef wellington, but it is so worth it. The only problem I had was my pan was not big enough for the whole fillet, so I actually had to cut the fillet in half and sear it in two parts.


  • 500g x beef fillet.
  • Salt and pepper to season.
  • 1 x onion, finely chopped.
  • 30ml x thyme.
  • 300g x mushrooms chopped.
  • Slices of parma ham, enough to cover the length of your fillet.
  • Dijon mustard.
  • Cake flour for dusting.
  • 2 x 400g rolls of story bought puff pastry.
  • 1 x large egg, beaten.


  • Generously season your fillet with salt and pepper.


  • Sear both sides of the fillet and allow to rest on a plate.
  • Heat some oil in a pan, saute the onions till transparent.
  • Add the thyme, mushrooms and cook till the mushrooms are tender.
  • Season with salt and pepper and mix well.
  • Remove from the heat and set aside till it cools to room temperature.
  • Lay a large piece of cling wrap on your work surface.


  • Lay slices of Parma ham on the cling wrap, making sure the slices overlap each other.
  • Spread the mushroom mixture evenly over your ham.
  • Spread the mustard on both sides your fillet, before laying the fillet down on the mushroom mixture.
  • Using the cling wrap, tightly roll up the fillet in the ham.


  • Pop into the fridge for about an hour or even over night.
  • When you are ready.
  • Grease your baking tray and lay a layer of baking paper on the tray.
  • Sprinkle some cake flour over the paper.
  • Place the first layer of puff pastry ontop of the flour mixture.
  • Remove the fillet wrap from the fridge, carefully pull off the cling wrap.
  • Plop the fillet wrap in the centre , using the beaten egg around the pastry edges.
  • Place the second layer of the puff pastry over the fillet wrap.
  • Cut off the excess pastry and using a fork, gently press down all around the edges to seal the parcel.
  • Score the top, with a sharp knife, careful not to cut too deep to expose the fillet.
  • Pop into a preheated oven and bake at 180 degrees till the top is golden brown.


  • Allow the wellington to rest for 15 minutes, before slicing.

Tell me what you think of this recipe