|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)|
- 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.
- Once cooked, remove from the oven to cool; chill in the fridge for 20 min.
- In a food processor pulse chop 1 cup fresh mushrooms, to have the texture of coarse breadcrumbs.
- 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.
- Remove the mushrooms from the pan to cool and discard the thyme.
- 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.
- Spread the mushroom paste on the middle of the puff pastry (double the size of the fillet).
- 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.
- 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.