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Beef wellingtons with port sauce
Beef wellingtons with port sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Impress guests with gourmet Beef Wellington in bacon-port sauce.
Ingredients:
  • 36.40 gm olive oil
  • 40g butter
  • 4 eschalots, peeled, thinly sliced
  • 500g button mushrooms, thinly sliced
  • Salt & freshly ground black pepper
  • 6 (about 150g each, 2cm thick) beef \tfillet steaks
  • 6 sheets (25 x 25cm) ready-rolled puff pastry
  • 1 egg, lightly whisked
  • 250ml (1 cup) port
  • 20g chilled butter, extra, diced
Instructions:
  • Preheat your oven to 200°C. Place a sheet of non-stick baking paper on a baking tray. In a frying pan over medium heat, heat half of the oil with the butter until the butter is foaming. Add the eschalots and cook for 2 minutes until browned while stirring. Turn up the heat to high, add the mushrooms, and cook for about 5 minutes until tender while stirring occasionally. Remove the pan from the heat, season with salt and pepper, then let it cool for 15 minutes.
  • Heat the remaining oil in a medium frying pan over high heat. Sear the steaks for 1 minute on each side until browned. Season with salt and pepper, then let them rest for 15 minutes to cool.
  • Cover each steak with the mushroom mixture. Cut the pastry sheets into rectangles and place them over the mushroom mixture, folding the pastry underneath to enclose the beef. Trim any extra pastry. Put the beef Wellingtons on a baking tray with the seam side facing down. Cut leaf shapes out of the leftover pastry and arrange them on top of the Wellingtons. Brush the pastry with egg wash. Bake in the preheated oven until the pastry is golden brown and puffed, about 15 minutes for medium doneness. Let them rest for 5 minutes before serving.
  • In a saucepan over medium-high heat, boil the port. Reduce to medium heat and simmer for 20 minutes until it reduces to 80ml (1/3 cup). Gradually whisk in additional butter, one cube at a time until melted and well combined. Remove from heat, season with salt and pepper to taste.
  • Present the wellingtons elegantly on a platter alongside sauteed leek & bacon, and drizzle with a rich port sauce.

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