Fillet of beef en croûte from Leiths How to Cook by Leiths School of Food and Wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Fiona on March 27, 2016

    I've cooked several different versions of this dish - also known as Beef Wellington- over the years, as it's my son's favourite dish. So made it at Easter as he was home for the holidays. This was so much easier than other versions and the tastiest. Main reason is that the base is pre-cooked which makes it easier to handle - just place the beef on top and drape over the uncooked pastry. And it doesn't end up a soggy mess that has been the result of other recipes. The thickest bit of the meat got up to a 60C which was perfect to get a medium rare result- with some more well done bits at the ends.

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