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!
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
1 tsp water
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