Quick recipe finder Beef Wellington
Treat yourself with this decedent dinner party recipe of tender beef fillet enclosed in mushrooms and buttery puff pastry.
- 1 kg/2lb 4 oz middle cut beef fillet, trimmed
- ¼ bunch of thyme, finely chopped
- sea salt and freshly ground black pepper
For the Duxelles
- 55g/2oz butter
- 1 clove of garlic, finely chopped
- 500g/1lb 2oz flat field mushrooms, finely chopped
- a few drops of truffle oil
- 1 tbsp finely chopped parsley
For the ‘Wellington’
- English mustard, to taste
- 500g/1lb 2oz block puff pastry
- 1 egg, lightly beaten, to seal the pastry
- melted butter, to glaze
Preheat the oven to 180C/350F/Gas 4.
Season the beef with the thyme, sea salt and pepper and rest for 30 minutes.
Heat a pan and sear each side of the beef until golden brown.
Allow to cool to room temperature.
For the Duxelles, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates.
Add the truffle oil and parsley, and season to taste.
Remove from the heat and allow to cool to room temperature.
Smear the beef with an even coating of English mustard.
Lightly dust a sheet of baking paper with flour.
Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.
Place the pastry so the longest half is facing you.
Spread the Duxelle mixture evenly over the half of the pastry closest to you.
Place the beef on top of the mushroom mix.
Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.
Trim the ends of the pastry so they are flush with the beef.
Cut a sheet of baking paper to the size of the beef Wellington.
Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes.
Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.
Serve with steamed spinach or roast vegetables of your choice.
Beef Wellington with tarragon sauce