Individual “Beef Wellingtons”



Standard Supplier 6th December 2013


Standard Supplier

Individual “Beef Wellingtons”

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Servings:   10 Cook time: 35 minutes Prep time: 4 hours


  • Ingredients
  • 1.2kg Beef brisket (lean)
  • 50ml MAGGI Beef Liquid Concentrated Fonds
  • 300ml water
  • 10 field mushrooms
  • 100g frozen spinach
  • 10 puff pastry squares
  • egg wash


Braise the beef in the MAGGI Beef Liquid Concentrated Fonds and water the day before for 4 hours and pull apart when cool, keep the braising stock.
Lightly bake the field mushrooms and defrost the spinach.
Place one field mushroom in the centre of each pastry square.
Top with equal amounts of the pulled beef then the spinach.
Bring the corners together and seal well.
Place on a baking tray and egg wash then bake in hot oven at 190c for 30 minutes.
Pass the braising liquor and thicken if required.
Serving suggestion
Serve with all the traditional Christmas trimming for a great alternative to a turkey.
Chef’s tip
Brisket was used instead of fillet because of price but still gives great flavour with the MAGGI Beef Liquid Concentrated Fonds.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.