BEEF WELLINGTON RECIPE

 

INGREDIENTS
For the mushroom duxelles :
-3 T olive oil
-4 shallots, minced
-4 cloves garlic, minced
-500 g Portabellini mushrooms, minced and squeezed of excess water
-sea salt and freshly ground black pepper, to taste

For the beef wellington
-olive oil
-1 – 1.5 kg beef fillet, trimmed
-sea salt and freshly ground black pepper, to taste
-400 g frozen puff pastry, thawed for 5 minutes
-2 free-range eggs, beaten, for glazing

COOKING INSTRUCTIONS
1. Preheat the oven to 180°C. To make the mushroom duxelles, heat the olive oil in a large pan over a medium heat, then sauté the shallots and garlic until soft. Add the mushrooms and sauté until a paste has formed. Season and chill.
2. Heat the olive oil in a large pan over a high heat until smoking hot. Season the fillet and sear until sealed all over and slightly caramelised.
3. Unroll the puff pastry on a lightly floured surface, then spread the duxelles onto the pastry to match the size of the fillet. Place the fillet on top. Cover the fillet with the duxelles, then fold the puff pastry over the fillet. Seal any open edges by pinching the pastry together. If you’d like to decorate the pastry with cut-outs, do so now. Brush with the egg and bake for 30 minutes, the pastry should be caramelised and brown.
4. Allow to stand for 10 minutes before portioning.