Asian Inspired Filo Beef Wellington

Ingredients

• 300 gfillet of beef
• 4 sheetsfilo pastry
• 200 gmixed mushrooms (such as shiitake, chestnut and standard mushrooms)
• 2 clovesgarlic
• 15 ml (1 tbsp)sesame oil
• 5 ml (1 tsp)ground cumin
• 1 pinchground chilli (optional)
• 1/2star anise
• 30 ml (2 tbsp)dark soy sauce

Instructions

1. 1

   Roast the beef

   Heat the oven to 220°C (425°F). Place the fillet in an oiled roasting dish and season with salt and pepper. Roast for 12 minutes for rare or 15 minutes for medium; the timing depends on the fillet's size and shape. Take it out and leave it to cool.

2. 2

   Cook the mushrooms

   Meanwhile, finely chop the mushrooms and garlic, or pulse them in a food processor. Sauté them in the sesame oil with the spices. Once the mushrooms have reduced, stir in the soy sauce and cook for a few more minutes. Season to taste, then leave the mixture to cool.

3. 3

   Wrap in filo

   Work quickly with the filo, keeping sheets covered until needed so they do not dry out and turn brittle. Lay one sheet on a baking tray and spread on a layer of mushrooms roughly the same shape and size as the beef, removing the star anise. Set the beef on top and wrap the filo around it. Place the parcel on another sheet and repeat, then drape the final sheet over it and wrap it up with all the edges tucked underneath.

4. 4

   Bake the parcel

   Carefully transfer the parcel to a baking tray and bake at 200°C (400°F) for about 20 minutes for rare or 25 minutes for medium. If the pastry is browning too much towards the end, cover it with a piece of foil.

5. 5

   Slice and serve

   When cooked, slice the Wellington and serve straight away with mash and pak choi sautéed in a little soy sauce.

What is beef Wellington?

Beef Wellington is a British dish in which beef is enclosed in a savoury layer and pastry, then baked. This version uses filo instead of a thicker pastry and seasons the mushrooms with soy, sesame and warming spices.

The thin pastry keeps the parcel light and crisp, while the mushroom layer adds savoury depth around the fillet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 37g protein, 48g carbs, 45g fat.

The beef provides most of the protein, while the filo contributes much of the carbohydrate and the sesame oil adds fat. Serve with the suggested mash and pak choi, adjusting the amount of mash to suit the rest of your plate.

Choosing the mushrooms

Mixed mushrooms: Shiitake, chestnut and standard mushrooms bring different flavours and textures, but the recipe also works with one kind.

Fine chopping: Chop the mushrooms and garlic finely, or pulse them briefly in a food processor, so the mixture sits neatly around the beef.

Building flavour

Spices: Cumin, star anise and optional chilli give the mushroom mixture its aromatic edge. Remove the star anise before assembling the parcel.

Soy sauce: Add it after the mushrooms have reduced, then cook the mixture for a few more minutes so it is not overly wet when wrapped.

Working with filo

Keep covered: Filo dries quickly and can become brittle, so take out only the sheets you are using and keep the rest covered.

Layer neatly: Wrap the beef first, then use the additional sheets to reinforce the parcel. Tuck the final edges underneath for a tidy bundle.

Getting the beef right

First roast: The initial 12-minute roast is for rare beef and 15 minutes for medium, but the fillet's shape and size affect the timing. Let it cool before wrapping.

Final bake: The parcel bakes for about 20 minutes for rare or 25 minutes for medium. Watch the pastry near the end and cover it with foil if it is browning too quickly.

Serving the Wellington

Mash and pak choi: The recipe suggests serving the sliced Wellington with mash and pak choi sautéed in a little soy sauce.

Serve promptly: Bring it to the table soon after slicing so the filo is at its crispest.

Recipe notes & tips

• Keep unused filo covered while you assemble the parcel.
• Let both the beef and mushroom mixture cool before wrapping.
• Chop the mushrooms finely so they form an even layer.
• Remove the star anise before spreading the mushrooms on the filo.
• Use foil towards the end if the pastry is browning too quickly.
• Slice and serve as soon as the parcel is baked.

Variations

• Milder spice: Leave out the optional chilli for a gentler flavour.
• Different mushrooms: Use one variety of mushroom if you do not have a mixed selection.
• More chilli: Add a little extra ground chilli for a hotter mushroom layer.
• Soy-seasoned greens: Serve with pak choi sautéed in a little soy sauce, as suggested.
• Alternative mash: Choose your preferred mash to serve alongside the Wellington.

Common mistakes to avoid

• Dry filo: Keep the pastry covered between uses so it stays flexible.
• Wet mushroom layer: Cook the mushrooms until reduced before adding the soy sauce.
• Forgotten star anise: Remove it before assembling so it is not wrapped inside.
• Overbrowned pastry: Cover the parcel with foil towards the end of baking if needed.
• Guessing the beef timing: Allow for the fillet's size and shape when using the rare and medium timings.

How to store

For the best filo texture, serve the Wellington immediately. If you have leftovers, refrigerate them in a covered container and reheat in the oven until hot; the pastry may soften after storage.

Frequently asked questions