How To Make Beef Wellington Recipe South Africa Easy

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Beef Wellington is a showstopper dish enjoyed worldwide. This recipe takes inspiration from the traditional recipe but adds a touch of South African flair with the use of rooibos tea and a unique chutney.


Beef Wellington
Beef Wellington

1 (1 ½ kg) beef fillet, trimmed

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary, leaves chopped
  • 1 tsp dried thyme
  • ½ cup rooibos tea, brewed strong
  • Salt and freshly ground black pepper
  • 1 sheet puff pastry (thawed)
  • 4 slices prosciutto
  • 1 jar apricot chutney
  • 1 egg, beaten

  • Instructions:

    1. Prepare the Meat: Preheat oven to 200°C (400°F). Season the beef fillet generously with salt and pepper. Heat olive oil in a large oven-proof pan over medium-high heat. Sear the beef on all sides until golden brown, about 5 minutes per side. Remove the beef from the pan and set aside.

    2. Sauté the Aromatics: In the same pan, add the chopped onion and cook until softened, about 5 minutes. Add the garlic, rosemary, and thyme and cook for an additional minute, stirring constantly.

    3. Deglaze the Pan: Pour in the brewed rooibos tea and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until reduced by half, about 5 minutes.

    4. Assemble the Wellington: Allow the beef to cool slightly. Spread a thin layer of apricot chutney over the entire surface of the meat. Lay the prosciutto slices slightly overlapping on a clean work surface, creating a shingle effect. Carefully place the coated beef fillet on top of the prosciutto, ensuring it’s completely covered.

    5. Encase in Pastry: Unfold the thawed puff pastry sheet and roll it out slightly to form a rectangle. Carefully place the wrapped beef fillet in the center of the pastry. Using a sharp knife, trim away any excess pastry, leaving a 1-inch border around the meat.

    6. Seal and Glaze: Brush the edges of the pastry with the beaten egg. Fold the pastry up and over the beef, pinching the seams to seal. Brush the entire surface of the Wellington with the remaining egg wash.

    7. Bake: Transfer the Wellington to the preheated oven and bake for 30-35 minutes for medium-rare, or until desired doneness is reached.

    8. Rest and Serve: Remove the Wellington from the oven and allow it to rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat. Slice the Wellington into thick pieces and serve with roasted vegetables, mashed potatoes, or a rich gravy.

    Nutrition Facts: (per serving)

    Calories: 500 (approx.)

  • Fat: 30g (approx.)
  • Protein: 40g (approx.)
  • Carbohydrates: 30g (approx.)

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients used.


    This South African-inspired Beef Wellington offers a delicious twist on the classic dish. The use of rooibos tea adds a subtle earthy flavor, and the apricot chutney provides a touch of sweetness that complements the savory meat perfectly. This recipe is sure to impress your guests at your next dinner party.


    1. Can I use a different type of tea besides rooibos?

    Absolutely! You can substitute with any strong brewed black tea for a slightly different flavor profile.

    2. What if I don’t have apricot chutney?

    Fig jam or a store-bought chutney with a similar flavor profile can be used as a substitute.

    3. How can I tell if the Wellington is done cooking?

    Use a meat thermometer inserted into the thickest part of the meat. For medium-rare, the internal temperature should reach 145°F (63°C).

    4. Can I make this recipe ahead of time?

    Yes! You can assemble the Wellington up to 24 hours in advance and store it in the refrigerator before baking. Allow it to come to room temperature for 30 minutes before baking.

    5. What is the best way to reheat leftover Beef Wellington?