Beef Wellington

Beef Wellington is a traditional English dish consisting of  a beef fillet coated with pâté and duxelles wrapped in puff pastry and baked. Whole tenderloin can be wrapped, baked and then sliced for serving or the fillet is sliced into individual portions prior to wrapping and baking. Various spices might be added to enhance the flavour such as curry, allspice or ginger.

Ingredients serve 4

1 tbls oil

1 trimmed beef eye fillet (800g)

1 puff pastry sheet 40 x 30 cm

1 beaten egg

Salt and pepper for seasoning

Duxelles (Mushroom paste)

300 g mushrooms

1 chopped garlic clove

½ tsp dried thyme

50 g butter

1 finely chopped brown onion (200g)

2 tbls balsamic vinegar

1 tbls Worcestershire sauce

1 tbls chopped fresh parsley

Method

Place oil in a frying pan and season the fillet with salt and pepper. Sear the fillet all over for approx. 5 minutes until browned. Transfer to a wire and allow cooling. Place mushrooms, garlic and thyme in a food processor and pulse until finely chopped. Place butter in the frying pan over medium heat and cook the onion until soft. Add the mushroom mixture, vinegar, Worcestershire sauce and cook while stirring for approx. 15 minutes until all liquid is evaporated. Season with salt and pepper and set aside to cool. Place the pastry on the table and spread the cooled mushroom paste (Duxelles) evenly. Lay the fillet on top and roll the pastry tightly around the beef. Brush the edges with egg wash and press to seal tightly. Place the beef Wellington on greased or oiled tray and brush the pastry with egg wash. Bake in a 200ºC preheated oven normal bake for approx. 40m minutes for medium rare. Allow cooling 10 minutes before slicing. Serve with mashed potatoes, steamed vegetables and red wine sauce.

Note: Use chestnut, field or button or a mixture for the Duxelles. If you like prosciutto in your beef Wellington, place it between the pastry and the Duxelles.