Wellington Pithivier

Recipes author Winston Zhang
  • Prep. time 1h
  • Cook time 45min
  • # Ingredients 11
  • Serves 4
  • Difficulty Hard

Indulge in a luxurious Wagyu Beef Wellington, an exquisite dish combining premium Wagyu eye fillet steak, earthy mushrooms, and vibrant spinach, all enveloped in golden puff pastry. Enhanced with a touch of Dijon mustard, this dish is complemented by a rich beef red wine jus. Perfect for special occasions, this recipe promises a gourmet experience that delights with every bite.

Nutrition per serving

  • Calories 427
  • Fat 31.8g
  • Saturates 11.1g
  • Proteins 22.3g
  • Carbs 11.8g
  • Sugars 0.1g
  • Salt 211.1mg
  • Fibres 0.5g


  • 400g Wagyu eye fillet steak
  • 10g Dijon mustard
  • 400g Button mushroom, finely chopped.
  • 200g Large spinach leaves
  • 4 sheet puff pastry.
  • 40ml dry Red wine
  • 500ml beef stock
  • 200g Swiss mushroom
  • 2 ea Small shallots ( finely chopped)
  • 20ml Thicken cream
  • 2 Eggs


  1. Step 1

    For Wagyu Beef fillet:

    • Preheat a frying pan
    • Cut the eye fillet into half, then season with salt and pepper.
    • Seal the eye fillet in the pan for both sides.
    • Once sealed, using a pastry brush, brush the steak with Dijon mustard
    • Keep uncovered in the fridge for later
  2. Step 2

    For spinach:

    • Preheat a pot of water with salt and a touch of oil
    • Blanch the spinach in a 5-second flash in the ice-cold water
    • Then strain the water, pat dry the spinach then place in the fridge for later
  3. Step 3

    For mushroom Duxelles:

    • Chop all the mushroom
    • Preheat a frying pan, no oil place mushroom in the pan
    • Cook until the mushroom becomes darker and liquid all comes out from the mushroom.
    • Place a piece of kitchen paper on the tray then place the mushroom on top.
    • We want mushrooms to be as dry as possible.
  4. Step 4

    To assemble the Wellington:

    • Using kitchen cling wrap
    • Place spinach first on the cling wrap
    • Place mushroom puree on top of spinach
    • Place steak on top of mushroom then cover with more mushroom purée
    • Then cover the mushroom purée with more spinach
    • Using cling wrap, wrap the whole thing and set it inside the fridge for later
  5. Step 5

    For puff pastry

    • Make egg wash mixture by only using 2 egg yolks.
    • Using 1 pcs puff pastry, place Wagyu in the middle of the pastry
    • Then using another pastry, cover it, and push all the excess air out.
    • Using a pastry cutter or a knife, cut extra pastry off.
    • Repeat the process one more time for another pithivier.
    • Brush the pastry using egg wash all round
    • Preheat the oven to 210 degrees
    • Cook the pithivier for 8 -10 mins until the pastry is golden brown.
    • Rest the meat for 8 mins.
  6. Step 6

    For Beef Red wine jus

    • Preheat a saucepan, fry the chopped the shallots in the pan
    • Add sliced mushroom, deglazed with red wine
    • Place beef stock to be reduced to half then add 20 ml of fresh cream.