Beef Wellington Recipe

Beef Wellington is a delicious, decadent meal with an interesting history. This is our take on the classic recipe - it's surprisingly simple!

Ingredients

FILLING

• 800g beef tenderloin trimmed

MUSHROOM TOPPING

• 300g button mushrooms
• 2 large onions
• 1 garlic clove chopped optional
• 2 tbs dry red wine
• 1 tbs Worcestershire sauce
• 1 pinch dried thyme
• 1 tbs parsley chopped

PASTRY

• 350 g puff pastry
• 1 egg beaten
• 1 pinch salt and pepper *to season

Method

1. Trim the fillet of beef.
2. Season the fillet generously with salt and pepper and brown the meat quickly, turning occasionally. Remove and cool.
3. Mushroom topping: Cook onion until soft, then add garlic.
4. Add mushrooms to cook slightly. Add thyme, wine and sauce/vinegar. Cook, stirring until all liquid has evaporated. Make sure that the mushroom mixture is very dry so the pastry won't go soggy.
5. Add flour to thicken if necessary. Season and cool. Add the chopped parsley.
6. Pastry: Roll pastry on a floured surface until it forms 35 x 40cm rectangle.
7. Spread the mushroom mixture onto the puff pastry in a rectangle the shape of the beef.
8. Lay the fillet on top.
9. There should be an overlap of pastry around the fillet.
10. Lightly brush the edge of the pastry square with egg.
11. Wrap pastry around the fillet, pressing edges to seal.
12. Lay, seam side down, on an oiled baking tray. Brush with egg.
13. Bake for 30-60 minutes at 180C or until pastry is cooked.
14. Enjoy your Beef Wellington.

The majority of the ingredients for your Beef Wellington are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.