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Servings 8
Calories 785 kcal
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins

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.
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Nutrition Facts
Beef Wellington
Amount per Serving
Calories
785
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Cholesterol
 
94
mg
31
%
Sodium
 
602
mg
26
%
Potassium
 
694
mg
20
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Beef, Egg
Cuisine Autumn, Winter
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