Herby Beef Wellington with Chimichurri Butter

This classic dish with a herby twist is sure to be enjoyed.

  • 1 hr
  • Serves 6
  • Intermediate



Chimichurri Butter

  • 1 pack of Yeo Valley Organic Unsalted Butter – room temp
  • ½ small pack of Coriander, Parsley and Thyme
  • 2 Garlic Cloves
  • 1 tsp. Chili Flakes –more or less depending on heat preference!
  • Salt


  1. Heat a large frying pan with a large drizzle of olive oil and sear the beef all over on a high heat, add a large nob of butter and baste all over the beef. Leave in the fridge to cool while you prepare the rest.
  2. Place the ready rolled pastry on a floured surface and gently roll it slightly bigger.
  3. Lay 8 slices of parma ham slightly overlapping, leaving a border of empty pastry and then sprinkle the herbs on top.
  4. Lay the beef over that and brush the boarders with the egg and milk mix.
  5. Roll the pastry over the beef and continue to roll it until you get a seam at the base of the wellington. Tuck under the sides and brush with more egg and milk mix all over. Chill in the fridge for at least an hour or even overnight.
  6. In a blender mix all the chimichurri ingredients, then roll in a layer of cling film to make a sausage shape. Chill for at least an hour.
  7. Pre heat the oven to 200°C and cook the beef straight from the fridge for 30 – 35 mins. Leave to rest for at least 15 mins. Serve with slices of the chimichurri butter, salad and roasted beetroots.

You can find this recipe in the interesting book linked below, which interviews key farming people.

For The Love of the Land II – Meze Publishing | We can publish your cook book

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