Meats Recipes -   Beef Wellington Recipe

  
 

Meats Recipes -  Beef Wellington Recipe

Ingredients

Serve 4-6

  • 1 kg/2 lb fillet of beef, trimmed

  • 40 g/1 1/2 oz butter, softened

  • 1 onion, finely chopped

  • 250 g/8 oz mushrooms, chopped

  • 400 g/13 oz frozen puff pastry, defrosted

  • beaten egg, to glaze

  • salt and pepper

  • watercress sprigs, to garnish

Method:

  1. Pat the beef dry with kitchen paper and spread with 15 g/1/2 oz of the butter. Place in a roasting tin and roast in a  preheated oven, 190°C (375°F), Gas Mark 5, basting occasionally, for 40 minutes. Remove and cool.

  2. Melt the remaining butter in a saucepan. Add the onion and cook gently for 5 minutes until softened. Add the mushrooms and cook for about 15 minutes until most of the liquid has evaporated.

  3. Remove from the heat, season to taste with salt and pepper and leave until cold. Rollout the pastry to a rectangle large enough to enclose the fillet of beef.

  4. Carefully place the pastry on a baking sheet. Spread half the mushroom mixture down the centre of the pastry. Place the beef on top, then top with the remaining mushroom mixture.

  5. Brush the edges of the pastry with egg and wrap the pastry around the meat, pressing the long edges together firmly and tucking in the short ends to seal. Use the trimmings to make pastry leaves to decorate.

  6. Brush the pastry allover with beaten egg, then cook in a preheated oven, 230°C (450°F), Gas Mark 8, for about 40 minutes; cover with foil for the last 10 minutes so the pastry stays golden brown.

  7. Transfer to a serving dish, garnish with watercress sprigs, then slice and serve.