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Mustard & herb beef Wellington
Mustard & herb beef Wellington
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Succulent Beef Wellington with a side of tangy tomato relish.
Ingredients:
  • 1 beef fillet (about 400g), excess fat trimmed
  • 23.40 gm wholegrain mustard
  • 82.50 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh tarragon
  • 1 sheet (25 x 25cm) butter puff pastry, just thawed (see note)
  • Tomato relish, to serve
Instructions:
  • Tie the beef at 4cm intervals using unwaxed white kitchen string, then season with salt and pepper.
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Add the beef and brown for 8 minutes, turning occasionally. Transfer to a plate and let cool for 30 minutes.
  • Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Remove string from beef and coat with mustard. Mix parsley and tarragon on a plate, then roll beef in herb mixture to coat.
  • Lay the pastry on a clean surface. Arrange the beef 5cm from the edge closest to you. Fold the edge over the beef, then fold the sides in. Roll up to fully encase the beef, leaving 2cm of pastry at the end. Brush the end with egg and press to seal. Place on the lined tray with the seam side down.
  • Brush the pastry with the remaining egg to create a beautiful golden finish. Sprinkle with a touch of salt and pepper for the perfect seasoning. Bake in the oven for 25 minutes until the pastry is gloriously golden. Line a baking tray with paper towel, then transfer the beef to the tray and let it rest for 10 minutes.
  • Slice the beef into 2.5cm-thick pieces and pair with a side of tangy tomato relish.

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