Flank Beef Wellington


Vegan Pancake

  • Put the flour in a bowl with the egg replacement and a quarter of the milk.
  • Beat with a whisk to thoroughly combine the mixture, then beat in another quarter of the milk.
  • Once lump free, mix in the remaining milk.
  • Leave to rest for 20 mins.
  • Stir again before using.
  • Heat a small non-stick frying pan with a splash of oil.
  • When hot, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer.
  • Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side.
  • Repeat until you have used all the mixture, stirring the mixture between pancakes, and adding more oil to the frying pan as necessary.



  • Place a fry pan over a medium heat.
  • Add the diced mushrooms to the dry pan.
  • Move constantly to evaporate as much of their water content as possible, but be careful not to burn the mixture.
  • Remove the mushrooms from the pan and set aside.
  • Add the oil the same pan and cook the shallots until translucent.
  • Add the mushrooms back in with the garlic and thyme and cook for 3 minutes.
  • Add the madeira and sherry vinegar and cook until all of the liquid has evaporated again.
  • Season to taste.
  • Cool and store covered in the fridge until needed.


Blanched Savoy Cabbage Leaves

  • Bring a large pot of water to a boil and add some lemon juice to the water.
  • Set up an ice bath.
  • Wash your cabbage leaves under cold water.
  • Add the leaves to the boiling pot and cook for 1-2 minutes or until they start to soften.
  • Remove from the pot and plunge into the ice bath and leave them for a few minutes to cool completely.
  • Remove the leaves from the ice bath and completely pat dry.
  • Place onto a cutting board and remove the central stem from each leaf.
  • Store covered in the fridge until needed.


RDM Beef Flank Ballotine

  • Place some cling film over you’re a board still attached to the roll, with the roll placed just behind your board.
  • But your piece of flank into three equal 100g pieces against the grain.
  • Place the pieces of flank end to end in a line across the width of the clingfilm.
  • Roll the flank tightly in the clingfilm and secure into a tight ballotine.
  • Store in the fridge to set for an hour.


Plant-Milk Slurry

Add the ingredients to a bowl and mix until thoroughly combined.


To Build your Wellington

  • Cut your pancake into a square/rectangle that in the width of your flank ballotine, and long enough to wrap around it 1.5 times.
  • Place your cabbage leaves onto the trimmed pancake, so they overlap to completely cover the surface area.
  • Trim the edges to be in line with the edges of the pancake.
  • Set up your cling film to make another ballotine.
  • Place your layered pancake and cabbage onto the clingfilm widthways.
  • Spread the Duxelles over the surface, covering 2/3 of the surface area, with the uncovered strip closes to and in line with the clingfilm roll.
  • Remove the flank from the ballotine and place along the front edge of the layers.
  • Roll the flank in the layers tightly until completely wrapped.
  • Now roll the Wellington into a tight ballotine just as before and secure.
  • Set in the fridge for 30 minutes.
  • Meanwhile, roll out your pastry and cut a rectangle big enough for you Wellington to sit on with a 1” border.
  • Cut another rectangle big enough to drape over the Wellington and comfortable meet the rectangle of pastry underneath.
  • Place the bottom sheet of pastry on a parchment lined baking tray.
  • Score or texturize an inch border around the edge of the pastry and wash with the slurry.
  • Remove the Wellington from the clingfilm and place onto the pastry.
  • Drape over the larger piece of cut pastry and fold around and under, pressing firmly around the edges where it meets the bottom piece of pastry to form a seal.
  • Cut a new piece of pastry long enough to drape over the Wellington and run a lattice cutter over it.
  • Brush the top of the Wellington with oil and place the lattice over the Wellington gently moving it into position an spreading the lattice.
  • Trim the edges of the pastry and lattice all around the Wellington.
  • Brush the whole thing with oil again.
  • Bake in the oven at 180’c for 30 minutes.

Once cooked, trim the ends of the Wellington and cut into six equal pieces using a pastry or serrated knife.

0/5 (0 Reviews)


RDM Beef Flank Ballotine:

300 g RDM Beef Flank

Plant-Milk Slurry

50g Plain flour

25g Plant-milk


300g Chestnut mushrooms, pulsed to a fine diced

30g Extra virgin olive oil

1 Banana shallot, finely diced

1g Fresh thyme, picked

3 Garlic cloves, minced

100ml Madeira

10g Sherry vinegar

3g Maldon salt

0.5g Black pepper, freshly ground

Vegan Pancake:

125g Plain flour

65g Oggs liquid whole ‘egg’ replacement

250ml plant milk


Vegetable oil