Ingredients

The following ingredients have 7 Servings
  • 1.5 kg beef fillet
  • 500 g mushrooms (e.g. chestnut and oyster mushrooms)
  • 175 ml white wine
  • 2 sprigs thyme
  • 500 g puff pastry
  • 200 g mushroom pate
  • 2 egg yolks

Instruction

  • Pre-heat your oven to 200C or gas mark 7.
  • Place the beef fillet on a roasting tray and brush with a little olive oil and season with salt and pepper.
  • Road the piece of beer for 15 minutes for medium-rare, or 20 minutes if you prefer medium.
  • Once cooked, remove the beef from the oven and allow to cool completely before placing in the fridge for at least 15 minutes.
  • In the meantime, finely dice the mushrooms.
  • Heat a little olive oil and the nob of butter in a frying pan and fry the mushrooms for 10 minutes or until they begin to soften.
  • Add the garlic, wine and thyme and cook for a further 10 minutes until the liquid has soaked up and the mushrooms have begun to stick to each other creating a a coarse paste.
  • Place the mushrooms to one side, and again allow these to cool before progressing to the next stage.
  • Once the beef and mushrooms are both cool, take the puff pastry and cut off a piece roughly 1/3 of the total pastry.
  • Roll the smaller (1/3) piece of pastry into a rectangle roughly one inch longer and wider than the beef fillet and place on a piece of grease proof paper.
  • Place a little of the mushroom mix down the centre of the pastry and place the beef fillet on top.
  • Spread the mushroom pate over the beef fillet before spooning over the chopped mushroom mix, ensuring that it sticks to the fillet.
  • Roll out the second, larger piece of pastry until it is big enough to entirely encase the fillet.
  • To seal the top piece of pastry to the bottom piece gently press the edges with a fork.
  • Trim the pastry so that it forms a neat rectangle.
  • Beat the two egg yolks and brush the beef wellington all over. Leaving a little of the egg yolk behind.
  • Take any scraps of pastry and use these to decorate the wellington as I did with leaf shapes.
  • Use any remaining egg yolk to brush the decorations.
  • Chill the wellington in the fridge for at least 30 minutes or for up to 48 hours.
  • When ready to cook, pre-heat the oven to gas mark 6 or 180C. Make sure the baking sheet you intend to cook the wellington on is also in the oven at this stage.
  • Once the baking tray is nice and hot ,slide the wellingtonon to the tray and cook for 25 minutes for medium-rare or 30 minutes for medium.
  • Once the pastry is crisp and golden, remove from the oven and allow to rest for roughly 10 minutes before serving.