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Mary Poppins Beef Wellington

Supercalifragilicious Beef Wellington

A deconstruction of an English Beef Wellington, inspired by the wonderful Mary Poppins, that is Supercalifragilicious on the tongue.
4.5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine English
Servings 2 people


  • 100 g Puff Pastry
  • 1 tbsp Olive oil
  • 1 Onion finely chopped
  • 100 g Chestnut Mushrooms chopped
  • 1 tsp Thyme chopped
  • 1 splash White Wine
  • 1 tbsp Double Cream
  • 2 Fillet Steaks
  • Broccoli to serve


  • Heat oven to 200ºC / Fan 180ºC / Gas Mark 6. Roll out the pastry to about the thickness of a £1 coin, then cut out two equal squares. Score a 2cm in from the edge, then prick with a fork, the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Can be made a day ahead, then reheated in a hot oven.
  • Heat the oil in a pan, add the onion, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the white wine, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.
  • Steam for 10 minutes the tenderstem broccoli. Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks as per your own preferences. 
  • Set the tartlets on warm plates, sit the fillet steaks on top with a sprig of thyme and then spoon over the mushroom mixture. Serve with cooked tenderstem broccoli.
Keyword Mary Poppins