Beef and Wild Mushroom Wellington
| Published: 7th September 2007 11:33 |
Named for Arthur Wellesley, the Duke of Wellington, a highly prominent statesman, soldier (famous for his defeat of Napoleon at Waterloo in 1815) and inventor of the waterproof boot that bears his name. So fond of Beef Wellington was the Duke, that he is said to have requested that it be served at any dinner that he might be hosting.
Servings: 6
Preparation Time: 1 hour, plus 15 minutes resting
Cooking Time: 1 hour 20 minutes
Ingredients
- 1.2kg fillet of beef
- 1 pinch salt and fresh ground black pepper
- 40g unsalted butter
- 2 tbsp vegetable oil
- 225g Assorted wild mushrooms
- 175g Farmhouse Pate, you can use a smooth pate if you prefer
- 370g Puff pastry
- 2 egg yolks, for wash
Method
1. Season the beef with salt and freshly ground pepper.
2. Heat the butter and vegetable in a large frying pan. Add in the beef and fry over a high heat until browned on all sides.
3. Remove the beef and set aside.
4. Add the mushrooms to the pan and fry gently until just cooked.
5. Roll out the puff pastry into a large rectangle (large enough to wrap around the beef plus a 1inch border), reserving any trimmings for decoration
6. Rest the puff pastry in the refrigerator for 15 minutes.
7. Preheat the oven to 220ºC/gas 7.
8. Egg wash the puff pastry rectangle. This will provide a barrier to any meat juices that leach out during cooking, keeping the pastry crispy not soggy.
9. Place the Pate on the left had side of the pastry ½ inch from the sides. Spoon over the cooked mushrooms; place the beef on top of the mushrooms.
10. Fold over the right hand side of the pastry over the beef, sealing the edges well and using more egg wash where required.
11. Decorate the top of the Beef Wellington with any pastry trimmings and place on a greased baking sheet.
12. Bake the Beef Wellington in the oven, cook for 30-35 minutes for medium rare meat and 40-45 minutes for medium well done.
13. Allow to stand and rest for 10 minutes before serving with seasonal vegetables.
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