Food + Drink Mum

St. George’s Day Meal Recipe

St. George’s Day Meal Recipe


St. George’s Day is England’s national day and here at we will be cooking up a plethora of special meals in celebration. From Roast Beef and Yorkshire Pudding to Fish and Chips, we will certainly be spoiling our families this evening!

One of our favourites is Beef Wellington and, in case you fancy trying this for a change, check out the recipe below, courtesy of and Gordon Ramsay. It’s an impressive dish but it’s easier than it looks to make and takes just 20 minutes to prepare.



• 400g flat cap mushrooms, roughly chopped
• Sea salt and freshly ground black pepper
• Olive oil, for cooking
• 750g piece of prime beef fillet
• 1-2 tbsp English mustard
• 6-8 slices of Parma ham
• 500g ready-made puff pastry
• Flour, to dust
• 2 egg yolks, beaten


1. Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape into a pan and cook over a high heat for 10 minutes, tossing frequently, to cook out the moisture from the mushrooms. Spread on a plate to cool.

2. Heat a little oil in a frying pan. Season the beef and sear in the hot pan for 30 seconds only on each side. (You don’t want to cook it at this stage, just colour it.) Remove the beef from the pan and leave to cool, then brush all over with the mustard.

3. Lay a sheet of cling film on a work surface and arrange Parma ham slices on it in slightly overlapping rows. Spread the mushroom paste over the ham, then place the beef fillet in the middle. Keeping hold of the cling film, roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 minutes.

4. On a floured surface, roll out the puff pastry into a large rectangle, the thickness of a £1 coin. Remove the beef from the cling film and lay it in the centre of the pastry. Brush the surrounding pastry with egg yolk. Fold the ends over and then wrap the pastry around the beef, cutting off any excess. Place seam down on a baking sheet. Brush all over with egg and chill for 15 minutes.

5. Heat the oven to 200C, 400F, gas 6.

6. Lightly score the pastry at 1cm intervals and glaze again with egg. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 minutes (rare), 30 minutes (medium) or 45 minutes (well done). Allow to rest for 10-15 minutes before slicing and serving with side dishes of your choice - we recommend crunchy green beans and Dauphinoise potatoes.

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