Beef wellington

"For the best flavor, take the fourth dimension to cook the chopped mushrooms properly and buy the best beef y'all can. Use a meat thermometer and y'all can guarantee the meat inside will exist juicy, tender and pink while the pastry chaff is crisp and aureate." – Nick Deverell-Smith

Nutrition: per serving

Calories
671kcals
Fat
36.1g (sixteen.8g saturated)
Protein
43.1g protein
Carbohydrates
37.3g (3.8g sugars)
Fibre
3.4g
Salt
i.3g

Ingredients

  • 900g-1kg British grass-fed beef fillet, at room temperature
  • Olive oil for frying
  • 25g creamed horseradish
  • 25g English language mustard
  • 65g unsalted butter
  • 250g anecdote mushrooms, finely chopped
  • 250g flat mushrooms, finely chopped
  • 100g cooked, peeled chestnuts (nosotros used Merchant Gourmet whole chestnuts, available from large supermarkets and good delis), finely chopped
  • Finely grated zest and juice
  • 1 orange
  • 50ml brandy
  • 4 fresh sage sprigs, leaves finely chopped, plus actress to garnish (optional)
  • 70g fresh breadcrumbs
  • 375g block all-butter puff pastry
  • Plainly flour for dusting
  • one medium free-range egg, beaten

You'll as well demand…

  • Baking tray lined with non-stick baking paper, plus a digital probe thermometer

Method

  1. Drizzle the beef with some of the olive oil and season with salt and pepper. Estrus a wide, deep frying pan over a high heat and, when very hot, sear the beefiness, turning to brownish the meat all over. Remove from the pan, put on a chopping lath and rub all over with the horseradish and English language mustard, so set aside to cool.
  2. In the same pan in which you cooked the beef, estrus the butter over a medium oestrus and cook until it turns nut brown. Add all the chopped mushrooms and chestnuts and fry over a high rut, stirring constantly, until all the liquid from the mushrooms has evaporated (this will have nigh 20 minutes). Add the orangish zest and juice and brandy, then melt over a high heat for a few minutes, stirring, until all the liquid has evaporated once again. Tip the mix into a large bowl and stir in the chopped sage and breadcrumbs. Gustatory modality and accommodate the seasoning, then leave to cool.
  3. Once the mushroom mixture and the beef have cooled, pat the mushroom mix generously all over the beef fillet, fully coating the whole surface of the meat.
  4. Roll out the pastry on a well floured surface to form a large rectangle the thickness of a pound coin. Brand sure it'south long enough for the beef to sit lengthways with 4-5cm spare pastry at either finish and wide enough to enclose the fillet.
  5. Lift the coated beef (information technology needs to be completely absurd) onto the pastry, placing information technology lengthways in the centre. Fold ane long side of the pastry over the meat, and then brush the pastry top with a little browbeaten egg. Fold over the other side of the pastry to fully encase the meat and printing the pastry down gently to seal. Press the edges together at both ends to seal the fillet in the pastry, so trim off whatever backlog, leaving a 2cm pastry edge. Crimp the edge with a fork to decorate. Put the beef wellington on the lined blistering tray, then brush with browbeaten egg. Arctic for 30 minutes.
  6. Heat the oven to 210°C/190°C fan/ gas 6½. Bake the wellington in the oven for 30 minutes until the pastry is golden brown and puffed and a digital probe thermometer pushed into the heart reads 52-56°C for rare. For medium, cook for 35-40 minutes or until 57-59°C and well done for 50 minutes or sixty-63°C. Rest the wellington for 10 minutes, then scatter with fried sage leaves (if you similar), slice and serve with veg.

delicious. tips

  1. Ask your butcher for the middle of the fillet, which will requite the wellington an even thickness and advent. If you accept a food processor, pulse it to finely chop the mushrooms and chestnuts to speed up the process. We served the wellington for the photo shoot topped with sage leaves fried in a trivial olive oil.

  2. Brand the wellington up to the end of step v, upward to 12 hours ahead, then embrace and chill until gear up to broil. Coat with beaten egg just before blistering. If you adopt, you can brand the various stages up to 24 hours ahead, but don't assemble it then every bit the pastry volition start to discolour. Brown the beef, make the duxelles (fried mushrooms), then wrap separately in cling film and store in the fridge (wrapping the fillet tightly helps it go along its shape). Roll out the pastry and get together merely before blistering.

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