When you cook a perfect Beef Wellington get ready to hear the gasps from your guests as they marvel at your creation. The best part is it so simple to do; it just requires a little bit of planning. The key? Use a meat thermometer to take all the guess work out of getting the 'perfect cook'. Serve with a simple red wine sauce , roast potatoes and your favourite veg.
- 1kg beef fillet (Get yours here)
- 3 tbsp rapeseed oil
- 450g button mushroom
- 60g butter
- 250g peeled & chopped shallots
- 1 sprig of thyme and rosemary
- 500g puff pastry
- 2 beaten egg yolks
- Salt & Pepper for seasoning
Start by allowing the meat to come to room temperature for at least 1 hour. Use this time to make the duxelle mix.
To Make Duxelle Mixture
- Add the mushrooms and shallots in a food processor and pulse until finely chopped.
- Melt the butter in a pan over a medium heat.
- Add the mushroom/shallot mix and season with salt and pepper to taste.
- When the mushrooms start to release their moisture turn the heat to low and cook until the liquid has evaporated and the mix is dry.
- Heat a pan to a medium heat.
- Rub the beef with some rapeseed oil.
- Seal the beef on the pan on all sides until brown.
- Remove from pan and let cool.
- Save any juices for the sauce.
- Spread the beef with the duxelle mix. Roll out a third of the pastry thinly and place on a non-stick baking sheet. Put the beef in the centre and brush the pastry edges with the egg yolk.
- Roll out the remaining pastry thinly and place it on top.
- Seal the edges with a fork and glaze all over with egg yolk.
- Lightly mark diagonal lines into the Wellington with a knife.
- Chill for 1 hour before cooking until your liking at 190C/ Gas Mark 5.
- Using the meat thermometer probe the centre of the beef until it reaches 50-55c.
- Let the beef rest covered in tinfoil for 15-20 mins before slicing into portions.
Red Wine Sauce
- 300ml Red Wine
- 1 Beef Stock Cude
- 30g Butter
- 30g Balsamic Vinegar
- fresh thyme
- 1 tsp brown sugar
- Heat a small pan and pour in the red wine and vinegar.
- Bring to the boil and reduce by a third.
- Add the stock cube, brown sugar, thyme and cold butter.
- Reduce again until you reach sauce consistency.