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Beef Wellington
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Total Time: 1 hour 30 minutes
Indulgent Beef Wellington featuring tender fillet of beef, perfect for elegant gatherings and celebrations. Easy to prepare and cook, a showstopper for any special occasion.
Ingredients:
1 kg centre fillet of beeftrimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter)
olive oil
2knobs of unsalted butter
3sprigs of fresh rosemary
1red onion
2cloves of garlic
600 g mixed mushrooms
100 g free-range chicken livers (cleaned)
1tablespoonWorcestershire sauce
½ teaspoontruffle oil (optional)
50 g fresh breadcrumbs
1 x 500 g blockpuff pastry
1 large free-range egg
2onions
4sprigs of fresh thyme
1heaped teaspoonblackcurrant jam
100 ml Maderia wine
1heaped teaspoonEnglish mustard
2heaped teaspoonsplain flour plus extra for dusting
600 ml organic beef stock (hot)
Instructions:
Heat a large frying pan over high heat. Season the beef with sea salt and black pepper. Add oil, butter, and rosemary to the pan. Sear the beef for 4 minutes total, turning with tongs. Transfer beef to a plate. In the same pan on medium heat, cook onion, garlic, mushrooms, rosemary, butter, and oil for 15 minutes until soft and caramelized. Add livers and Worcestershire sauce, cook for a few more minutes. Transfer contents to a board, drizzle with truffle oil, chop by hand, season, and mix in breadcrumbs. Preheat oven to 210°C/425°F/gas 7. Roll out pastry, spread mushroom mixture, place beef, wrap pastry around, seal ends. Place on baking tray, brush with eggwash. Cook in the oven for 40 minutes. For the gravy, cook onions, thyme, oil, and jam, add Madeira, flame, add mustard, flour, and stock, simmer until desired consistency. Rest Wellington, then slice and serve with gravy and greens.