Beef Wellington is a real show-stopper for a special occasion and, broken down into simple steps, it’s really quite easy to make.
350g packet puff pastry
a little plain flour, for dusting
1 egg, beaten
2 large banana shallots, finely chopped
500g chestnut mushrooms, finely chopped
1 garlic clove, crushed
1 tbsp chopped fresh thyme leaves
50g fresh white breadcrumbs
1 egg, beaten, for brushing
salt and black pepper
- Heat the olive oil for the mushroom duxelles in a frying pan over a high heat. Add the shallots and sauté until soft, then add the mushrooms and garlic and sauté for 5 minutes until any liquid has evaporated. Transfer the mixture to a bowl and leave to cool, then stir in the thyme, breadcrumbs and egg. Season generously.
- Heat a little oil in the frying pan over a very high heat. Season the beef then sear it briefly on all sides. Leave to cool, then wrap in clingfilm and chill in the fridge for 30 minutes.
- Preheat the oven to 220°C/425°F/Gas 7.
- Roll out the pastry on a lightly floured piece of baking paper to a 40 cm (15 in) square. Put the mushroom filling over the centre of the pastry. Remove the beef from the fridge, take off the clingfilm and place the meat on top of the filling.
- Brush the edges of the pastry with egg wash, fold the pastry up over the beef, sealing it across the top, and brush the folded edges with egg wash. Fold in the sides of the pastry over the ends of the fillet.
- Place the Wellington on a baking tray seam side down, so that the seal is underneath. Brush with more egg wash, and decorate with any pastry trimmings. Bake for 35 minutes, until golden brown. Remove from the oven and leave to rest for 15 minutes before slicing.
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