Beef Wellington Recipe

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Recipe Ingredients

Beef fillet 600-800g
Puff Pastry 300-400g
Butter 75g
vegetable oil 4 tbs
egg(beaten) 1
salt to taste
Pepper to taste
Plain Flour 50g
Chopped Mushrooms 250g
Small Onion 1
Garlic Clove 1
Thyme 1 tbs
Bread crumbs 250g
Chicken Breast large 1

Recipe Method

Trim and season fillet
Trim the fillet of excess fat and cut it to size, then season with salt and pepper.
Sear the meat
Brown it well on all sides for about 5 minutes in the skillet with oil and butter. When it is done, put it aside to cool down while you prepare the stuffing.
Add the mushrooms and garlic
Cook the finely chopped mushrooms until soft but not completely done. Add the onions and garlic and cook for about another five minutes or until done. Finally, sprinkle the herbs over and stir in well. Transfer the mixture to a bowl or tray to cool.
TIP
Keep the pastry in the fridge until you need it and make sure the mushrooms and onions are quite cool before you spread them.
Prepare the pastry
Sprinkle some flour on a clean, dry surface on which to place the pastry.
Finish stuffing mix
Combine the minced chicken and the breadcrumbs with the mushrooms, onions and herbs, (in a blender, preferably), and then spread the mixture evenly on the pastry leaving a 10cm border of pastry clear.
Wrap fillet in pastry
Place the fillet on the pastry ready for wrapping – put it in the centre and wrap over the dough to make a neat parcel trimming off any excess.
TIP
Carefully remove the grease from the fillet with a cloth before placing it on the pastry.
Prepare to bake
Place the wrapped fillet, with the join in the pastry underneath, in a buttered baking tray and brush the beaten egg onto the pastry to give it a nice golden glaze when baked.
It is now ready to bake, but first; leave it in the fridge for half an hour to rest and cool completely.
Bake the dish
After half an hour place the baking tray in the center of an oven pre-heated to 250ºC and bake it for 35 minutes.
TIP
Cooking an extra 5 minutes more will make the beef medium and 5 minutes less will leave the beef rare.
Carve and serve