Beef Wellington with Currant Sauce

Tender beef wellington smothered in a delicious currant sauce.

  • Medium
  • Serves 3-4
  • 3 hours


  • Beef Tenderloin 5-6 lbs
  • 150g Mushroom Pate
  • 1 tin of mushroom soup
  • 250mls Red wine
  • 2 beef stock cubes
  • 60g of Buchanans currants
  • 1 Puff Pastry sheet


  1. Preheat oven to 240C. Trim and season meat to taste.
  2. Place meat in open pan and roast until beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  3. When meat is cool, carefully spread pate over top and sides.
  4. Roll out pastry sheet and place meat in centre. Seal sides of pastry with beaten egg and brush egg over top.
  5. Place back into oven and cook until pastry is golden brown. Remove from oven and allow to rest before slicing.
  6. Sauce- Heat Mushroom soup, stock cubes and currants in pot then add wine and simmer for 15 minutes.
  7. Place beef wellington slice on a plate and serve with sauce.