Fillet of beef Wellington
One of our all time faves....Perfect for the Christmas dinner table or a new years eve party!
45 - 50minutes
35 - 45minutes
- 3 cloves of Garlic
- 2 sticks of Thyme
- 150 grams of Unsalted Butter
- 1 kg of Fillet Steak
- 500 grams of Button Mushrooms
- 16 rashers of Smoked Streaky Bacon
- 1 Puff Pastry (jus rol, pre-rolled)
- 2 tbsp of Dijon Mustard
- 1 large pinch of Sea Salt (to taste)
- 2 cracks of Black Pepper (to taste)
- 3 Egg Yolks (for glazing)
- 1. Preheat the oven to 190C. Season the beef fillet with sea salt, black pepper and olive oil and place into a hot frying pan. Seal the beef of until it's golden brown all the way round, throw in the butter, thyme and broken garlic cloves and baste the beef for 1-2 minutes, remove from the pan and onto a baking sheet to rest. After 3/4 minutes resting brush the fillet with dijon mustard using a pastry brush.
- 2. For the mushroom duxelle, pop all the mushrooms into a blender and blitz, then transfer into a hot frying pan. You need to keep an eye on this and keep it moving so it doesn't burn, you're looking to take out all the moisture, this should take 10-12 minutes, then remove and cool
- 3. Grill the bacon until just cooked and remove and cool, you could also use Parma ham for this instead
- 4. Roll the pastry out onto your bench to about 1mm thickness, lay the bacon on top of the pastry side by side and using a palette knife spread the mushroom duxelle on top of the bacon, Sit the beef on the mushrooms then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal. Gently score the pastry taking care not to slice all the way through, and brush with the egg yolks, leave to sit for 20 minutes and bake in the oven for 25-30 minutes until the pastry is completely golden. Serve with a red wine gravy, find the recipe on cranble.com
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