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Beef Wellington

| Mains | Beef & Veal | British | Roasts

Ingredients

800g Chilled Young Angus Beef Fillet Roast 3 Tbsp. olive oil 1 Cup fresh mushrooms 1 Onion (chopped)
2 Garlic cloves (crushed) 1 tsp. Worcestershire sauce 50g Butter 100ml Beef stock
1 Large sprig fresh thyme 500g Pack of puff pastry (thawed if frozen) 2 Tbsp. flour (for dusting) 2 Egg yolks (beaten with 1 tsp. water)
Select Ingredients
  • Farm Fresh White Eggs
    10 Pieces
  • Five Star Plain Flour
    1 Kg
  • El Tarouty Organic White Mushrooms
    250g
  • Mafa Red Onions
    750g
  • Maldon Sea Salt Crystals
    250g
+ Add Selected Ingredients to Cart  EGP170.00

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Method:-

  1.  Heat oven to 220ºC. Place 800g beef fillet on a roasting tray, brush with 1 Tbsp. olive oil and season with Maldon sea salt & pepper; roast for 15 min for medium-rare or 20 min for medium.
  2. Once cooked, remove from the oven to cool; chill in the fridge for 20 min. 
  3. In a food processor pulse chop 1 cup fresh mushrooms, to have the texture of coarse breadcrumbs.
  4. Heat 2 Tbsp. of olive oil and 50g butter in a large pan and sauté 1 onion and 2 crushed garlic cloves on a medium heat until translucent. Add the mushrooms, with thyme, and sauté for 7 min stirring often, until you have a softened mixture. Season the mushroom mixture with salt and pepper, pour over 100ml beef broth and cook for 10 min until all the broth has been absorbed.
  5. Remove the mushrooms from the pan to cool and discard the thyme.
  6. Dust your work surface with a little flour. Roll the puff pastry in a rectangle shape that is 4 times larger than the beef fillet. Place on a non-stick baking sheet.
  7. Spread the mushroom paste on the middle of the puff pastry (double the size of the fillet).
  8. Place the cooled beef fillet in the center of the pastry. Using a rolling pin, carefully lift both sides of one piece of pastry over the fillet, pressing well in order to seal the dough. Seal the rim with the edge of a fork. Glaze with egg yolk and using the back of a knife, mark the beef Wellington with long diagonal lines, gently, not to cut into the pastry. Chill for at least 30 min to 24 hrs.
  9. Heat oven to 200ºC. Brush the Wellington with egg yolk and cook until golden and crisp, 20-25 min for medium-rare beef, 30 min for medium. Allow to rest for 10 min before serving in thick slices.
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