The Terpsi of Beef Wellington

The Terpsi of Beef Wellington

1 review, 5 star(s). 100% would make again

Ready in 2 hours

"Beef Wellington is known to be earthy, difficult to make and a proper "fancy" meal. Well, it isn't that hard! Today I attempted to make it . My name is Terpsichore, and by definition in dictionary means Pleasure Dance. Terpsi in ancient Greek means pleasure Hence the name of the Beef Wellington I make is called The Terpsi of Beef Wellington. This is my twist that "wakes" up the "ancient recipe!" No mushrooms, no bacon, no heavy flavors. Just a kick of pungency to "wake it up!"


1 bunch of asparagus
3 lbs strips)
(you can use a cheaper cut- sirloin top ask butch
3 heads of garlic
1 lemon
some olive oil (to taste)
salt pepper (to taste)
English mustard
1 egg
Butter or ghee for the egg wash
1 bunch of mint
four pastry doughs for pies; you can use the store bought.
Meat thermometer

Original recipe makes 6 Servings



1. Firstly boil the asparagus until super soft or use a tin of asparagus (for those on a budget I made it both ways and it worked well)

2. Grate the onion and add salt pepper and the bunch of mint finely chopped in a bowl.

3. Once the asparagus has "over-boiled" and is floppy and cooled Chop it into mush.

4. Mix all of the ingredients. Add some lemon zest, chopped garlic (to taste), I used 3 small heads, some olive oil, taste until nice twang achieved.

5. Rest for 30 min at room temp.

6. Trim the tenderloin into 2 nice "long blocks"

7. keep the fillet's trimmings.

8. Thinly slice the trimmings as best you can and meanwhile you sear the beef.

9. Don't cook it sear it all around!

10. Hot pan a little bit olive oil and scorch it!

11. Put cling film on tabletop and place the first pastry dough on it.

12. Quickly scorch the trimmings of beef in the pan where you seared beef, take them and mix them with the asparagus mix.

13. Then take the mix (omit) as much liquid as you canand lay generously on dough leaving an inch around the sides free of filling.

14. Massage the beef with english mustard as a coating.

15. Place the meat in the middle and with the assistance of the cling film roll as best you can.

16. Don't worry if small tears another layer of pastry will go on later.

17. Tightly wrap in cling film and chill for 30 minutes. Lay out the other piece of dough on cling film take chilled "wellington dough roll" and wrap again seam side down. Use the egg wash to seal the ends and tuck.

18. Egg wash the "top" slightly scratch a design if you feel fancy. Sprinkle some salt(rock is nice) & pepper

19. Preheat oven at 425 and place in the middle rack for time -Rare =20 min.

20. I like it rare, though invest in thermometer to check temp is 140! And you are ready to eat after you take it out and let it rest for 20 minutes!

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First roll.

This is how to lay out the "asparagus better than pate" mixture

The little one that cracked BUT it didn't dry see the moisture!!

Ready for the oven on parchment paper getting egg washed!

Calories Per Serving: 17 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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You can prepare and let dough and meet chill in fridge overnight, as the juices seep into the dough (1st layer) which is fine. This way when it cooks the dough has the pungent twang from the asparagus. Please refer to step by step photos. For Rare 20 min @ 425 F, for Medium Rare 30 min @ 425F, For Well done 40 min@ 425 F [I posted this recipe.]
Terpsichore 5y ago

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