The ultimate show stopper for a Sunday roast is the Beef Wellington. It’s famed for being quite difficult to cook, but if you take your time and make sure you let things cool, then it’s well within everyone’s grasp to make. Serve with roast potatoes, roasted vegetable and gravy. Serves 6-8.
Cooking: 1hr- 1hr 5mins for medium rare. 1hrs 15mins for medium
- Beef fillet of around 1.5kg, ask your butcher for the middle piece so that it’s even in size
- 2 tbsp olive oil
- 350g chestnut mushrooms
- 25g salted butter or garlic butter
- 125ml Pinot Grigio
- 180g chicken liver pâté
- Two 320g pack puff pastry
- a little flour, for dusting
- 2 egg yolks
- 1 tsp water
- smoked salt flakes, if desired
- Preheat the oven to 220C (200C for fan forced.) Rub the beef fillet with 1 tbsp of olive oil and a generous amount of salt and pepper. Place the beef onto the wire rack in a roasting tray and roast for 15mins for medium-rare or 20mins for medium. Allow to cool for 5mins and then place the beef into the fridge for approx 20mins to chill. Turn off oven.
- Finely chop the chestnut mushrooms, so that they resemble coarse breadcrumbs. If you prefer, pulse-chop in a food processor, paying attention that they don’t turn into a paste.
- Remove puff pastry from freezer to defrost for 20mins.
- Heat the remaining olive oil with the butter in a frying pan. Add the mushrooms and fry over a medium heat, for 10mins or until the mushrooms soften. Season with salt and pepper, add the Pinot Grigio and fry for another 10mins or until the mushrooms have absorbed the wine. Set aside to cool.
- Place one piece of cling film on a clean surface, followed by a second piece to overlap the first. Spread the mushrooms, in a rectangular shape large enough to cover the beef fillet, onto the cling film. Cover the top and sides of the beef fillet with the chicken liver pâté then place the fillet on top of the mushrooms, pâté side down, with the beef fillet on one side of the mushroom rectangle. Spread the remaining pâté over the beef. Holding the corners of the cling film, use it to bring the mushrooms around the beef fillet, then roll it tight so that the mushrooms completely cover the beef. Twist the ends. Leave to chill in the fridge.
- Set aside some counter space. With a little flour dust the area. Roll out one 320g pack of puff pastry to a strip long and wide enough for the base of your beef fillet and put it on a baking sheet that has been covered with parchment paper. Trim any edges and add these to the second pack of puff pastry. Roll out the second 320g pack of puff pastry so that it will cover the top and sides of the fillet. Beat the 2 egg yolks with 1 tsp water and with a pastry brush, brush the entire smaller strip of pastry. Gently remove the beef fillet from the cling film and sit it in the centre of the small, laid out piece of pastry. With a rolling pin in hand, suspend the larger, remaining pastry piece on the pin and lift it over the beef fillet to cover. Press the edges of the top layer into the lower layer. Seal the edges with the prongs of a fork. Using a pastry brush, glaze all over with the yolk mixture. Cautiously score the Beef Wellington with diagonal lines, using the back of a knife. Be sure not to go through the pastry. Refrigerate for a minimum of 30 mins, or overnight if desired..
- Preheat the oven to 200C (180C for fan forced.) Brush the Beef Wellington again with more of the egg mixture, sprinkle smoked salt flakes over the top (optional) and bake until golden and the pastry is crisp – 25-30 mins for medium-rare beef, 35 mins for medium. Rest for 10mins before serving. Enjoy!
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