Beef Wellington
Beef Wellington is the perfect dish for special occasions in the run-up to Christmas, with a tender beef fillet wrapped in rich paté and savoury mushroom duxelles, all enclosed in golden, flaky puff pastry and baked to perfection. This elegant dish really delivers.
Ingredients
- 250 g open mushrooms
- 2 small onions, peeled and chopped
- 2 garlic cloves, crushed
- 2 tbsp oil
- 1 tbsp tomato puree, heaped
- salt
- pepper
- 75 g Brussels paté
- 8 tbsp dried breadcrumbs
- 500 g puff pastry
- 1 beaten egg
- 750 g piece fillet beef, trimmed and with no chain
Sauce
- 2 pint chicken stock, fresh
- 1 pint beef stock fresh
- 6 shallots, peeled and finely chopped
- 2 tbsp fresh horseradish
- 400 ml port
- few beef granules, just to hold
- 3 tsp very cold unsalted butter
Instructions
- Chop the mushrooms and onions, then blitz in a food processor.
- Heat the 2 tbsp oil in a wok, then add the garlic, tomato puree and the mushroom mixture.
- Cook over low heat for 30 minutes, or until very dry, you need to get all the moisture out.
- When very dry, remove the wok from the stove and cool slightly.
- Add enough breadcrumbs to make a stiff paste, then chill well.
- Place a frying pan on the stove and add 4 tbsp oil.
- Season the fillet really well and place into the hot fat, seal REALLY well on all sides, so the meat is very brown, then cool and chill well, best overnight.
- Once chilled, preheat the oven to 200C gas 6.
- Re beat the mushroom mixture well, then add the pate and season well with salt & pepper.
- Roll out 2/3rds of the puff pastry until about 1/4 cm thick, mould the stuffing onto the top of the fillet and the sides.
- Place the fillet stuffing side down onto the pastry and wrap the wellie nice and tight, with the fold on the top and egg well to stick.
- Turn the wellie over and sit it on the sealed bottom and tidy the pastry up.
- Roll out the last 1/3rd of the pastry roughly the same width and twice the length of the wellie.
- Flour well, then fold over and make long cuts into the folded edge, but not all of the way through.
- Egg the wellie well all over.
- Lay the cut piece of pastry onto the wellie halfway across, then unfold onto the other half.
- Brush off any excess flour and egg lightly; chill well.
- When ready, place onto a baking tray and cook in the preheated oven for 35-40 minutes.
- Remove and leave for a further 10-15 minutes.
- Carve and serve a beautifully pink beef Wellington with the port sauce.
- Place all the ingredients into a saucepan and simmer until well reduced and full of flavour.
- Thicken with a few granules and a knob of butter.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
785
Calories
52G
Fat
16G
Saturates
6G
Sugars
602G
Salt
29G
Protein
47G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
