Beef Wellington
(1 reviews)
Prep time:
1 h
1 h
Cook time:
30 min
30 min
Servings:
4
4
This is a delicious and easy recipe for Beef Wellington. Although beef wellington is easy to prepare it is a bit involved requiring chilling through the preparation stages. It is an ideal meal to prepare earlier in the day before your guests arrive!
Ingredients
2 lbs Beef fillet
3 tbsp Olive oil
9 oz Chestnut (Café) mushrooms chopped very finely
2 oz Butter
1 Large sprig of fresh thyme
3 ½ oz Dry white wine
500g Package puff pastry (thawed)
1 tbsp ground cumin
Flour for dusting
2 Eggs
1 tsp water
Instructions
- Preheat to 420F
- Place beef filet roasting pan and brush with olive oil and season with pepper
- Roast for 15 minutes (medium-rare)
- Remove from the oven to cool, then chill in the fridge for about 20 minutes
- Heat 2 tbsp of olive oil and 2 oz butter in a large pan and sauté the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 minutes stirring often, until you have a softened mixture.
- Add 3 ½ oz of dry white wine to the mushrooms and sauté about 10 minutes until all the wine has been absorbed. The mixture should hold its shape when stirred.
- Remove the mushroom mixture from the pan to cool and discard the thyme.
- Overlap two pieces of clear cellophane over a large chopping board.
- Spread half the mushroom mixture onto the cellophane then sit the beef fillet on it and spread the remaining over the beef.
- Use the cellophane edges to draw the mushroom mixture around the fillet then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go
- Chill the wrapped beef fillet while you roll out the pastry
- Dust your work surface with a little flour
- Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet
- Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm
- While Remove coated beef fillet from the cellophane and place it in the centre of the smaller strip of pastry
- Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet
- Carefully lift the larger piece of pastry and place over the fillet, pressing well into the sides
- Trim the joins and seal the edges/seams of the pastry fork
- Brush entire surface with more egg yolk to glaze
- Chill for at least 30 minutes (up to 24 hrs).
- Preheat oven to 400F
- Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 minutes (medium-rare)
- Allow to stand for 10 minutes before serving in thick slices
- Enjoy!
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