Beef Wellington

4 (1 Review)
6 Servings
2 hr 30 min

I have always wanted to make beef wellington and I finally gave a try. Its a tough recipe to get right but the reward is well worth the effort.

Start with your fillet of beef. Season with salt and pepper. I highly recommend using a lean cut that you know will be very soft and tender and not chewy.

Sear on all sides to get a nice golden brown.

Brush with English mustard and let cool.

Chop finely or pulse in a blender your mushrooms.

Saute in a hot pan with no oil. Add garlic and thyme. Cook until all the moisture has cooked away from the mushrooms. This is called a Duxelles in french.

Lay down saran wrap.

Lay our your thinly sliced ham or beef on the saran wrap.

Spread your cooled mushroom duxelles on the beef or ham with the back of a spoon

Place your fillet of beef on top.

Wrap tightly in the saran wrap. The tighter the better. Let it set in the fridge for at least 30 min. You can do this part the night before if you want.

Grab your pastry, I used frozen and defrosted it. Lay out more saran wrap and lay your pastry on top. Then unwrap your beef and place on the pastry. Wrap and twist with saran wrap again. Set in the fridge again for another 15 - 30 minutes.

Take it out and brush with egg yolk. To add a little extra touch for presentation mark your pastry with a design.

Bake until the pastry is golden. Around 30 minutes.

Beef Wellington

4 (1 Review)

Recipe details

  • 6  Servings
  • Prep time: 2 Hours Cook time: 30 Minutes Total time: 2 hr 30 min

Ingredients

Crust

  • Store bought frozen puff pastry
  • 2 Egg yolks

Filling

  • Fillet of Beef
  • English Mustard
  • 400 grams of Mushrooms
  • 2 cloves Crushed Garlic
  • Fresh Thyme
  • Thinly Sliced Ham or Beef
  • Salt and Pepper

Instructions

Filling

Start with your fillet of beef. Season with salt and pepper. I highly recommend using a lean cut that you know will be very soft and tender and not chewy.
Sear in a hot pan on all sides to get a nice golden brown.
Brush Fillet with English mustard and let cool.
Chop finely or pulse in a blender your mushrooms.
Saute in a hot pan with no oil. Add garlic and thyme. Cook until all the moisture has cooked away from the mushrooms. This is called a Duxelles in french.
Lay down saran wrap.
Lay our your thinly sliced ham or beef on the saran wrap
Spread your cooled mushroom duxelles on the beef or ham with the back of a spoon
Place your fillet of beef on top.
Wrap tightly in the saran wrap. The tighter the better. Let it set in the fridge for at least 30 min. You can do this part the night before if you want.
Grab your pastry, I used frozen and defrosted it. Lay out more saran wrap and lay your pastry on top. Then unwrap your beef and place it on the pastry. Wrap and twist with saran wrap again. Set in the fridge again for another 15 - 30 minutes.
Take it out and brush with egg yolk. To add a little extra touch for presentation mark your pastry with a design.
Bake until the pastry is golden. Around 30 minutes.

Tips

  • Use high-quality soft beef.
  • Leave plenty of time to allow it set in the fridge before cooking.
  • If you like your beef not rare in the middle make sure to sear for a while in step 2

Comments and Reviews

4 (1 Review)
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