Deconstructed Beef Wellington

Serves: 4 – 6. Prep Time: 20 mins. Cooking Time: 60 mins


  • 1 Jack’s Creek Butt Eye Fillet Piece
  • 1 sheet of puff pastry
  • 50g butter
  • 1 onion, finely diced
  • 1 clove garlic, finely chopped
  • 500g mushrooms, sliced
  • 100ml white wine
  • 4 – 6 slices of bacon


  1. Preheat oven to 180°C.
  2. Seal fillet in roasting pan or large frying pan until or sides are browned.
  3. Bake fillet in oven for 60 mins, or if you have a thermometer, cook to about 71°C in the centre of the beef, to have a medium cooked fillet.
  4. Cut pastry sheet into quarters and then cut quarters in half. Bake pastry in oven until golden brown.
  5. 20 minutes before fillet is cooked melt butter in pan and saute’ onions and garlic until soft. Add the mushrooms and over low heat cook for around 5 mins. Add white wine and cook for a further 5 mins or until there is no moisture.
  6. Fry bacon.
  7. Slice fillet and assemble. Serve with a pepper sauce.

Order your angus butt eye fillet or wagyu butt eye fillet

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