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Beef wellington
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Prep Time:
360 minutes
Cook Time:
60 minutes
Total Time:
420 minutes
Elevate beef wellington with rich pancetta and mushroom layer.
Ingredients:
  • 1.1kg beef fillet, tied at intervals with kitchen string
  • 500ml (2 cups) red wine
  • 45.50 gm extra virgin olive oil
  • 1 onion, finely chopped
  • 500g mixed mushrooms, trimmed, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 bunch fresh thyme, leaves picked
  • 100g finely minced pork fat (see notes)
  • 2 x 375g pkts Carême All-butter Puff Pastry, just thawed
  • 1 egg, lightly whisked
  • 200g thinly sliced pancetta
Instructions:
  • In a glass or ceramic bowl, place the beef and pour the wine over it. Cover with plastic wrap and refrigerate for 24 hours to marinate, flipping the beef at least once.
  • Remove the beef from the wine and gently pat dry. Heat olive oil in a large frying pan over medium-high heat. Sear the beef for 5 minutes until perfectly browned. Transfer to a plate to cool and remove the string.
  • Heat the remaining oil in a frying pan over medium-high heat. Sauté the onion for 3-5 minutes until softened, then add the mushroom and garlic. Cook for 5-7 minutes until the liquid evaporates. Mix in thyme and season with cracked black pepper and salt. Stir in the pork fat and transfer to a bowl to cool.
  • 1. Preheat your oven to 210C/190C fan forced and prepare a large baking tray with baking paper. 2. Lay one pastry sheet on a lightly floured surface. Brush a 10cm-wide strip along one side with egg wash. Place the second pastry sheet next to the first, overlapping the 10cm strip, and lightly press to seal. 3. Arrange the pancetta slices over the pastry, then spread the mushroom mixture and place the beef in the center. 4. Roll the pastry tightly to cover the beef and filling. Seal the edges with egg wash, fold in the ends, and place seam side down on the prepared tray. 5. Brush the pastry with the remaining egg wash before baking.
  • Bake until golden and crisp, about 40 minutes. Rest for 15 minutes before slicing.

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