Beef Wellington

Beef Wellington

By
From
The 12 Days of Christmas
Serves
4
Photographer
Mark Roper

Named after the Iron Duke – or was it the boots that bear his name? In any case, an imaginative chef browned a fillet of beef, flamed it with brandy, topped it with pâté and wrapped it in pastry.

Ingredients

Quantity Ingredient
850g fillet of beef
salt and freshly ground black pepper, to season
60g butter
100g button mushrooms, very finely chopped
60g liver pâté, jelly removed
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten

Method

  1. Season the beef with a little salt and plenty of freshly ground black pepper. Melt half of the butter in a large, heavy-based frying pan over a high heat. When foaming, add the beef and brown for 5 minutes, turning to brown all over. Transfer to a dish and refrigerate until cold.
  2. Preheat the oven to 240°C. Line a baking tray with baking paper. Melt the remaining butter in a large frying pan over a high heat. Cook the mushrooms for 3–5 minutes, until liquid is released and completely evaporated again. Mix together the pâté and mushroom and spread evenly over the top of the beef.
  3. Lay the beef in the centre of one sheet of pastry. Brush around the edges, close to beef, with a little beaten egg. Cover with the remaining pastry and press to seal the pastry together all around the beef. Trim the excess of long edges, leaving about 2 cm each side. Fold the short ends under to seal. Place on the prepared tray, brush with egg and decorate if you like with pastry remnants cut into leaf shapes and brushed with egg.
  4. Bake for 30 minutes. If the pastry is becoming too brown, cover with foil. (This will be necessary if you like your beef well done.) Reduce the heat to 200°C and bake for a further 5 minutes for rare and 10 minutes for medium. Rest for 5 minutes before cutting into 4 cm thick slices

Tip

  • Flame the beef with ¼ cup of brandy when searing if you like.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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