Search

Beef Wellington

(42 ratings)
Print
Beef Wellington_IPN
Beef Wellington_IPN
  • Serves: 8

  • Prep time:

  • Cooking time:

    (plus resting)
  • Total time:

  • Skill level: Master chef

  • Costs: Splashing out

Beef Wellington, or boeuf en croute, is one of those classic recipes that will always impress your guests. Perfect for Sunday lunch or a dinner party

Ingredients

  • 1.5kg (3lb) beef fillet
  • 375g (13oz) ready-made puff pastry
  • 225g (8oz) mushrooms, sliced
  • 175g (6oz) smooth liver pate
  • 1 egg, beaten
  • 40g (1 1/2oz) butter
  • 1tbsp vegetable oil

The secret is sealing your pastry really well to prevent it from splitting.

Method

  1. Preheat the oven to 220C/425F/gas 7. Trim the beef then, using string, tie it into a log shape. This will help it keep its shape while it cooks.
  2. Heat the oil and half the butter in a large frying pan, add the beef and fry, turning it every couple of mins, until it starts to brown all sides.
  3. Place the beef in the oven and roast for 20 mins. When cooked, allow to cool before removing the string.
  4. Meanwhile, fry the sliced mushrooms in the remaining butter until soft. Allow to cool and mix with the pate.
  5. On a lightly-floured surface, roll out the pastry into a large rectangle until its about 0.5 cm (1/4 inch) thick. Spread the pate and mushroom mixture along the centre of the pastry then place the beef on top in the centre.
  6. Brush the edges of the pastry with the beaten egg then fold the pastry edges over the top of the beef. Turn the Wellington over so the join is underneath and place on a baking tray.
  7. If you want to be fancy, decorate the outside of the Wellington with pastry leaves cut from the trimmings and brush with the remaining egg.
  8. Bake for 30 mins, remove and cover with foil before baking for a further 25 mins. Allow to rest for 10 mins before serving with carrots, green veg and gravy.

Your rating

Average rating

  • 4
(42 ratings)

Your comments

dianegordon

i want to try and make this beef wellington thanks for the recipe di

comments powered by Disqus

FREE Newsletter