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Perfect beef wellington
Perfect beef wellington
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Prep Time:
225 minutes
Cook Time:
90 minutes
Total Time:
315 minutes
Impressive make-ahead dish: tender beef in mushroom crepes and golden butter pastry, effortless star-worthy meal.
Ingredients:
  • 60g butter
  • 2 French shallots, peeled, finely chopped
  • 200g Swiss brown mushrooms, finely chopped
  • 200g button mushrooms, finely chopped
  • 2 tsp fresh thyme leaves
  • 800g piece beef fillet
  • 9.20 gm extra virgin olive oil
  • 23.40 gm Dijon mustard
  • 2 sheets frozen butter puff pastry, just thawed
  • 1 egg yolk, lightly whisked
  • Sea salt flakes, to sprinkle
  • 75g (1/2 cup) plain flour
  • Pinch salt
  • 125ml (1/2 cup) milk
  • 1 egg
  • 2 tsp fresh chives, chopped
Instructions:
  • In a bowl, combine the flour and salt. Create a well in the center and gradually whisk in the milk and egg until smooth. Gently stir in the chives, then transfer the batter to a jug. Cover with plastic wrap and let it rest for 30 minutes.
  • In a frying pan over medium heat, melt 50g of butter until foamy. Sauté shallot for 3 minutes until soft. Add mushrooms and cook for 8-10 minutes until tender and liquid evaporates. Stir in thyme and let it cool completely.
  • In a medium-sized frying pan over medium-low heat, melt a small amount of the leftover butter. Pour one-quarter of the batter into the pan and swirl it around to evenly coat the bottom. Cook for 2-3 minutes until the edges start to crisp up, then flip and cook for another minute until lightly golden. Transfer the crepe to a plate and repeat the process to make three more crepes. Allow them to cool before serving.
  • Generously season the beef. Heat oil in a large frying pan over high heat, then add the beef and cook for 4-5 minutes per side until browned all over. Transfer to a plate and refrigerate for 15 minutes to cool.
  • Lay a large piece of plastic wrap on a work surface. Arrange crepes, slightly overlapping, on top to form a square. Spread the mushroom mixture evenly over the crepes, leaving a 2cm border around the edges.
  • Evenly coat beef with mustard. Center beef on mushrooms. Use plastic wrap to help, roll crepes around beef to wrap it up. Refrigerate wrapped beef for 30 minutes before continuing.
  • Prepare a baking tray lined with parchment paper. Cut one pastry sheet in half. Brush two edges of the other pastry sheet with egg wash, then attach the pastry strips. Seal and smooth out the edges with a rolling pin. Unwrap the beef from the plastic wrap.
  • Lay beef on the pastry with the crepe facing upwards. Roll the beef snugly in the pastry, tucking in the ends. Position the roll with the seam facing downward on the baking sheet. Chill in the refrigerator for 30 minutes. Preheat the oven to 200C/180C fan-forced.
  • 1. Gently brush the pastry with yolk, score with a knife, sprinkle salt, then bake for 50 minutes or until desired doneness. Let it rest for 15 minutes, then serve thick slices on a platter.

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