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Beef wellington
Beef wellington
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Prep Time:
40 minutes
Cook Time:
80 minutes
Total Time:
120 minutes
Wow your guests with this flavorful and tender dish at your next gathering.
Ingredients:
  • 750g beef fillet
  • 9.20 gm olive oil
  • 23.40 gm Dijon mustard
  • 2 sheets (25cm) ready-rolled puff pastry
  • 1 egg yolk
  • 1 egg, lightly whisked
  • 75g plain flour
  • 125ml milk
  • Butter, to grease
  • 300g dried porcini mushrooms
  • 50g butter
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 250g Swiss brown mushrooms, finely chopped
  • 40.00 ml finely chopped tarragon
Instructions:
  • In a medium bowl, combine the egg and flour. Gradually whisk in the milk until smooth. Season with salt and pepper. Cover with plastic wrap and let it rest for 30 minutes.
  • Begin by placing the porcini mushrooms in a heatproof bowl and covering them with boiling water. Let them soak for 15 minutes. In a large frying pan over medium heat, melt the butter until foamy. Sauté the onion for 5 minutes until soft, then add the garlic and cook for 2 more minutes. Next, stir in the Swiss brown mushrooms and cook for 8-10 minutes until they are tender and the liquid has evaporated. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
  • After draining, blitz porcini mushrooms in a food processor along with Swiss brown mushrooms and tarragon until finely chopped. Then, strain the mixture in a sieve, pressing gently with a spoon to extract excess liquid.
  • Melt a bit of butter in a 20cm frying pan over medium-low heat. Pour in 2 tablespoons of crepe batter, swirl to coat the pan evenly, and cook for 1-2 minutes until edges curl. Flip and cook for 30 seconds until lightly golden. Transfer to a plate and continue making more crepes with the remaining batter. Let them cool before using.
  • Season the beef generously with salt and pepper. In a large frying pan over high heat, heat the oil until shimmering. Sear the beef for 2 minutes on each side until browned all over. Transfer the beef to a plate and allow it to cool slightly.
  • Preheat the oven to 200C. Lay a large piece of plastic wrap on a clean work surface. Arrange the crepes slightly overlapping on the plastic wrap. Spread the mushroom mixture over the crepes, leaving a 2cm border. Evenly spread mustard over the beef. Position the beef at one end of the crepe stack. Roll the crepes around the beef fillet using the plastic wrap as a guide. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Prepare the oven tray by lining it with baking paper. Cut one pastry sheet in half. Lay one and a half pastry sheets on a clean surface with a slight overlap. Remove the beef from the plastic wrap and place it on the pastry. Wrap the beef in the pastry, folding in the ends. Transfer the wrapped beef to the lined tray. Brush the top and sides of the pastry with the egg yolk. Score the pastry gently with a sharp knife. Cut the remaining pastry into leaf shapes and arrange them on top of the beef. Brush with egg and sprinkle with sea salt flakes. Bake in a preheated oven for 40 minutes for medium-rare, or until cooked to your liking. Once done, cover loosely with foil and let it rest for 15 minutes before serving.
  • Transfer to a beautiful serving platter. Slice into thick pieces using a large serrated knife before serving.

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