Beef Wellington

2.9/5 rating (32 votes)
  • Serves: 6-8
  • Prep Time: 45 mins
  • Ready in: 1 hour
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Beef Wellington


  • 250g open mushrooms
  • 2 small onions, peeled and chopped
  • 2 cloves garlic, crushed
  • 2 tbsp oil
  • 1 heaped tbsp tomato puree
  • salt
  • pepper
  • 75g Brussels pate
  • 6-8 heaped tbsp dried breadcrumbs
  • 500g puff pastry
  • 1 beaten egg
  • 1 x 750g piece fillet beef, trimmed and with no chain
  • Sauce
  • 2 pints chicken stock, fresh
  • 1 pint beef stock fresh
  • 6 shallots, peeled and finely chopped
  • 2 tbsp fresh horseradish
  • 400mls port
  • few beef granules, just to hold
  • 3 tsp very cold unsalted butter

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  • 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 a low heat for 30 minutes, or until very dry, 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 pre heat the oven to 200°C 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 1Ž4 cm, 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, 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 pre heated 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.
  • For the 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.