Beef Wellington
Making this classic pastry-wrapped beef fillet centrepiece is easy with our step-by-step guide
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr 45 mins
- To make the pancakes, mix the flour and eggs together then gradually whisk in the milk to make a batter. Season, then stir in the chives. Heat a non-stick frying pan with a little oil, then add a small amount of mix to the pan moving the pan so that it covers the surface. When the underside is light golden, turn and cook the other side. Repeat. You will need 3-4 pancakes.
- Season the fillet well, then sear all over in a hot pan with a little oil. Cool, then brush with a thin layer of Dijon mustard.
- To make the mushroom duxelles, cook the shallots and thyme in a pan with 2 tsp of oil. Once softened, add the butter and mushrooms and continue cooking on a high heat until the mushrooms are just cooked. Tip onto a sheet of kitchen paper and leave to dry out for 20 minutes. Tip into a bowl, add the breadcrumbs, duck livers and bone marrow (if using). Season and mix together.
- Heat the oven to 200C/fan 180C/gas 6. Roll out the puff pastry to pound coin thickness on a floured bench.
- Spread the duxelle mix all over the top and sides of the meat, trying to get a nice even covering (you don't need to do the bottom).
- Arrange the pancakes, slightly overlapping, then put the beef on top. Bring the pancakes up and around to cover the beef, being careful not to disturb the duxelle too much. Brush all over with some egg yolk (this will help the pastry stick to the beef and pancakes and cut down on air bubbles).
- Sit the wrapped beef on one end of the pastry then roll, getting rid of as much air as possible. Brush the long edge with egg and seal, making sure the seal goes underneath. Fold and crimp both ends to seal.
- Glaze the pastry with egg, then roll out the second piece, cut a pattern and drape over the top. Trim to fit, then glaze with more egg.
- Heat the oven to 200C/fan 180C/gas 6. Cook the wellington for 30 minutes for rare, 35-40 for medium rare. Turn the wellington halfway through for even cooking. Leave to rest for 10-15 minutes before carving.
PER SERVING
1037 kcalories, protein 56.3g, carbohydrate 75.9g, fat 56.2 g, saturated fat 26.1g, fibre 2.2g, salt 1.7 g
Recipe from olive magazine, April 2012.
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Ingredients
- 1kg piece centre cut beef fillet , trimmed
- olive oil
- Dijon mustard , for brushing
- 100g shallots , finely diced
- thyme leaves from two sprigs
- 50g butter
- 200g chestnut mushrooms , finely diced
- 200g button mushrooms , finely diced
- 45g brioche breadcrumbs
- 80g duck or chicken livers , finely chopped
- 80g bone marrow , diced (optional)
- 500g block puff pastry , plus 250g extra if you are making the lattice decoration
- 3 egg yolks , beaten, for brushing and glazing
PANCAKES
- 200g plain flour
- 2 medium eggs
- 500ml milk
- 10g chives , chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr 45 mins
Ingredients
- 1kg piece centre cut beef fillet , trimmed
- olive oil
- Dijon mustard , for brushing
- 100g shallots , finely diced
- thyme leaves from two sprigs
- 50g butter
- 200g chestnut mushrooms , finely diced
- 200g button mushrooms , finely diced
- 45g brioche breadcrumbs
- 80g duck or chicken livers , finely chopped
- 80g bone marrow , diced (optional)
- 500g block puff pastry , plus 250g extra if you are making the lattice decoration
- 3 egg yolks , beaten, for brushing and glazing
PANCAKES
- 200g plain flour
- 2 medium eggs
- 500ml milk
- 10g chives , chopped
PER SERVING
1037 kcalories, protein 56.3g, carbohydrate 75.9g, fat 56.2 g, saturated fat 26.1g, fibre 2.2g, salt 1.7 g
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23 April 2012
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23 April 2012
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