- 1kg fillet of beef, well trimmed
- 1 tablesp. olive oil
- 75g butter
- 1 small onion, finely chopped
- 2 shallots, finely chopped
- 350g mushrooms, finelychopped
- Salt and freshly-ground black pepper
- A pinch nutmeg
- 500g store-bought puff pastry, defrosted if frozen
- 1 egg, beaten
Beef Wellington
6 people
40 min
Ingredients
Main
- 1kg fillet of beef, well trimmed
- 1 tablesp. olive oil
- 75g butter
- 1 small onion, finely chopped
- 2 shallots, finely chopped
- 350g mushrooms, finelychopped
- Salt and freshly-ground black pepper
- A pinch nutmeg
- 500g store-bought puff pastry, defrosted if frozen
- 1 egg, beaten
Method
Copy TextHeat the oil and 50g of the butter in a small pan, add the onion and shallots and cook until transparent.
Add the mushrooms, seasoning and nutmeg. Stir over a moderate heat until all moisture from the mushrooms has evaporated. Transfer to a plate to cool.
Heat the remaining butter in a frying pan. Season the beef then brown it on all sides. This should take about five minutes. Allow to cool while you roll the pastry into an oblong shape, large enough to wrap around the beef.
Spread the cold mushroom mixture over the pastry, leaving a 2cm border all around. Moisten the edges with beaten egg. Place the cooled meat in the centre and wrap the pastry around it. Seal the edges and place on a baking tray, with the seal underneath. Use the pasty trimmings to make leaves for decoration, brush with a little egg and place on top of the parcel. Brush the parcel with the rest of the beaten egg.
Chill in the fridge for 20 minutes to allow the pastry to rest before baking.
Then place in a preheated oven, Gas Mark 8, 230°C (440°F). After 10 minutes turn the temperature down to Gas Mark 6, 200°C (400°F) for a further 25 minutes. The beef will be medium rare at this stage. Cook for five minutes less is you like it rare.
The Quality Mark & You
Learn MoreMethod
Copy TextHeat the oil and 50g of the butter in a small pan, add the onion and shallots and cook until transparent.
Add the mushrooms, seasoning and nutmeg. Stir over a moderate heat until all moisture from the mushrooms has evaporated. Transfer to a plate to cool.
Heat the remaining butter in a frying pan. Season the beef then brown it on all sides. This should take about five minutes. Allow to cool while you roll the pastry into an oblong shape, large enough to wrap around the beef.
Spread the cold mushroom mixture over the pastry, leaving a 2cm border all around. Moisten the edges with beaten egg. Place the cooled meat in the centre and wrap the pastry around it. Seal the edges and place on a baking tray, with the seal underneath. Use the pasty trimmings to make leaves for decoration, brush with a little egg and place on top of the parcel. Brush the parcel with the rest of the beaten egg.
Chill in the fridge for 20 minutes to allow the pastry to rest before baking.
Then place in a preheated oven, Gas Mark 8, 230°C (440°F). After 10 minutes turn the temperature down to Gas Mark 6, 200°C (400°F) for a further 25 minutes. The beef will be medium rare at this stage. Cook for five minutes less is you like it rare.
Serving Suggestions
Serve with roast potatoes and vegetables which you can cook in the oven at the same time as the beef.
