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Beef wellington
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Prep Time:
85 minutes
Cook Time:
75 minutes
Total Time:
160 minutes
Elevate your dinner party with irresistible beef Wellingtons.
Ingredients:
  • 800g beef fillet
  • 50g butter
  • 1 eschalot, thinly sliced
  • 200g swiss brown mushrooms, finely chopped
  • 200g button mushrooms, finely chopped
  • 20.00 ml fresh thyme leaves
  • 6 frozen crepes, thawed
  • 1/2 x 150g packet duck liver pate, jelly removed
  • 3 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Mashed potato, to serve
  • Steamed green beans, to serve
  • 40g butter
  • 62.50 ml plain flour
  • 62.50 ml port
  • 510.00 gm beef stock
Instructions:
  • Season the beef generously with black pepper. Heat oil in a large frying pan over high heat. Add the seasoned beef and sear for 2 minutes on each side until gorgeous golden-brown. Transfer the seared beef to a spacious plate and allow it to cool completely.
  • Turn down the heat to medium-high. Drop in the butter, followed by the eschalot and garlic. Sauté for 2 minutes until the eschalot softens. Introduce the mushrooms and thyme. Cook for 10 minutes, stirring occasionally, until tender and the liquid has cooked off. Drain in a colander set over a bowl and let cool.
  • Lay a 50cm long piece of plastic wrap on a flat surface. Arrange crepes in 2 rows, slightly overlapping, leaving a 5cm border on all sides. Spread mushroom mixture on top of crepes, then evenly spread pate over the beef. Place the beef in the center of the crepes. Use the plastic wrap to fold the crepes over the beef to seal. Wrap it all up in the plastic wrap and chill in the fridge for 20 minutes before serving.
  • 1. Preheat the oven to 200°C/180°C fan-forced and line a large baking tray with baking paper. 2. Arrange 2 pastry sheets on a flat surface so they slightly overlap. Cut the remaining pastry sheet in half. 3. Place the pastry pieces on one long side, overlapping slightly, and press the joins to seal. 4. Unwrap the beef and place it in the center of the pastry. Fold the long sides over the beef, trimming any excess pastry (keep the trimmings). 5. Fold in the short sides to enclose the beef completely. Press gently to seal the edges. 6. Put the beef Wellington on the prepared baking tray, seam-side down. Brush the pastry with beaten egg. 7. Cut leaf shapes from the reserved pastry trimmings and place them on top of the Wellington. Brush them with egg and season with salt and pepper. 8. Bake in the preheated oven for 50 minutes for medium doneness or until cooked to your liking. 9. Let the beef Wellington rest, covered, for 15 minutes before slicing and serving.
  • In the meantime, prepare the gravy by melting butter in a small saucepan over medium-high heat until it's melted and foamy. Add flour and cook, stirring, for 2 minutes until it's bubbling. Slowly pour in port while stirring constantly, then cook for 1 more minute. Gradually incorporate the stock, stirring until the mixture is smooth and well-combined. Bring it to a boil, then reduce the heat to low. Let it simmer for about 10 minutes, stirring occasionally, until slightly thickened. Finally, season it with salt and pepper to taste.
  • Slice the beef thickly and plate with creamy mashed potatoes, crisp green beans, and savory gravy.

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