Recipe: Beef Wellington
13 Feb 2017 |
Ingredients for 6-8 people
1 – 1.5kg beef fillet
Salt and pepper
500g block puff pastry
1 egg, salted and slightly whisked
500g field mushrooms, finely chopped
1 clove garlic
1 tbsp. finely chopped parsley
Season the beef with salt and pepper. On the hob heat a little oil in a heavy-based roasting tin and sear the fillet on all sides. Immediately transfer to a hot oven and roast for 10 minutes at 220°C. Remove the beef from the oven and allow to cool.
For the duxelles, sweat the garlic and mushrooms in a pan over a low heat. Allow to cool. When cold, place on a tea towel and squeeze out all the juice. Mix in the parsley and season with salt and pepper.
Roll the pastry out to an even rectangle (not a map of Great Britain) so you can completely wrap the beef in it. Trim to size and save the pastry off-cuts to decorate.
Spread the duxelle down the centre of the pastry lengthways to the same size as the fillet. Place the beef on top. Fold the pastry over the meat and seal with overlap by brushing with egg. Repeat with the ends of the pastry folding them up and sealing.
Turn the whole parcel over so the joins are on the underside. Cut and score leaves out of the pastry off-cuts and decorate the top of the Wellington. Brush with the rest of the beaten egg then place on a baking sheet lined with baking parchment and refrigerate until ready to cook.
Cook in a preheated oven at 180°C for 25 -30 minutes until golden brown. Carve the Wellington at the table and serve with Sauce Bearnaise.