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Beef Wellington for two
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Total Time:
1 hour 20 minutes
Elevate date night with my dazzling Beef Wellington for two: seared beef fillet, savory mushroom duxelle, wrapped in a green pancake and flaky puff pastry. Unforgettable and oh so delicious!
Ingredients:
  • 20 g dried porcini or shiitake mushrooms
  • 2 sprigs of fresh rosemary
  • 230 g centre fillet of beef trimmed
  • olive oil
  • 2 cloves of garlic
  • 1 red onion
  • 250 g mixed mushrooms
  • truffle oil optional
  • 1 heaped teaspoon English mustard
  • 1 x 320 g sheet of all-butter puff pastry
  • 1 large free-range egg
  • 1 mug semi-skimmed milk
  • 1 mug self-raising flour plus extra for dusting
  • 100 g baby spinach
  • 2 sprigs of fresh thyme
  • 1 heaped teaspoon blackcurrant jam
  • 50 ml port
  • 1 heaped tablespoon plain flour
  • 500 ml organic beef stock
Instructions:
  • 1. Rehydrate the dried mushrooms in 250ml of boiling water for 10 minutes, then finely chop (keep the soaking liquid for the gravy). 2. Mince 1 sprig of rosemary and season with sea salt and black pepper. Coat the fillet with the rosemary mixture. 3. Heat 1 tablespoon of oil in a non-stick pan over high heat. Crush and add the unpeeled garlic cloves. Sear the beef for 5 minutes, using tongs to turn. Remove and let it cool on a plate. 4. In the same pan over medium heat, sauté the chopped onion, softened garlic flesh, rosemary, and torn mushrooms. Pour in the beef resting juices and add the soaked mushrooms. Cook for 15 minutes until caramelized, then blend with truffle oil, if desired. 5. For the pancakes, blend the egg, milk, flour, spinach, salt, and pepper until smooth. Cook a thin layer in a hot non-stick pan. 6. Preheat the oven to 220°C/425°F/gas 7. Spread mustard on a pancake, then layer with mushroom pâté and beef fillet. Wrap in pastry, seal, and bake for 25 minutes. 7. Make the gravy by cooking onion, thyme, and jam in a pan. Add port, flambe, then mix in flour, stock, and porcini liquid. Simmer to desired consistency, blend, and strain. 8. Allow the Wellington to rest for 5 minutes before slicing and serving with gravy and steamed greens. Enjoy!

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