Prep Time: 45 mins
Ready in: 1 hour
- 250g open mushrooms
- 2 small onions, peeled and chopped
- 2 cloves garlic, crushed
- 2 tbsp oil
- 1 heaped tbsp tomato puree
- 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
- 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
- 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.