Fillet of Beef Wellington

Fillet of Beef Wellington

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Servings: 8
Calories: 877

Ingredients
 

  • 3 1/2 lb piece fillet of beef Tenderloin Steak, preferably from the centre of the fillet
  • 1 oz butter

for the mushroom mixture

  • 1/2 oz dried porcini mushrooms rinsed
  • 1 oz butter
  • 2 shallots peeled and finely chopped
  • 2 garlic cloves peeled and crushed
  • 3 1/2 cup large flat mushrooms finely chopped
  • 2 tsp chopped fresh thyme
  • salt and pepper
  • 13 oz ready-made puff pastry
  • 1 egg beaten
  • thyme sprigs to garnish
  • accompaniments you may need these
  • Thin Gravy
  • Yorkshire Pudding

Instructions

  • Heat 25 g (1 oz) of the butter in a frying pan. Once it is foaming, add the beef and brown all over.
  • Place on a rack over a roasting tin and roast at 220°C (425°F) gas mark 7 for 20 minutes. Set aside to cool.
  • Soak the dried porcini mushrooms in 30 ml (2 tbsp) boiling water for 15 minutes.
  • Melt the remaining butter in a pan, add the shallots and fry for 2 minutes. Add the garlic, cook for 30 seconds, then stir in all the mushrooms and soaking liquid. Cook for 5 minutes until dry, then add the thyme, season to taste and let cool.
  • Roll out a quarter of the pastry to a rectangle 2.5 cm (1 inch) larger than the beef, and prick with a fork.
  • Bake at 220°C (425°F) gas mark 7 for 10-12 minutes until crisp and golden.
  • Allow to cool then trim to the size of the beef and place on a baking sheet.
  • Roll out the remaining pastry to a rectangle about 30 x 40 cm (12 x 16 inch). Cut a small square off each corner; keep the trimmings.
  • Place the meat on the cooked pastry rectangle. Season the beef and spread the mushroom mixture all over, then brush lightly with a little egg.
  • Wrap the uncooked pastry around the beef, tucking it under the pastry base. Refrigerate until ready to cook.
  • Make a slit in the top of the pastry and brush with beaten egg. Decorate with shapes cut from the pastry trimming; brush with egg.
  • Bake at 220°C (425°F) gas mark 7 for 35 minutes for medium rare beef or 40-45 minutes for medium.
  • Leave to stand for 10 minutes before serving. Garnish with thyme and serve with a thin gravy and vegetables of your choice.
Calories: 877 kcal
Carbohydrates: 25 g
Protein: 42 g
Fat: 67g
Saturated Fat: 26 g
Trans Fat: 1 g
Cholesterol: 175 mg
Sodium: 274 mg
Potassium: 828 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 231 IU
Vitamin C: 2 mg
Calcium: 30 mg
Iron: 6 mg
Ingredients Beef, Beef Fillet
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