Beef Wellington is an impressive dish to serve a larger group of guests. But it's not as complicated as it may look. Here, resident foodie Sally shows us how.
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Prep time 20 minutes
Cook time 55 minutes
Standing time: 20 minutes
Ready in: 1 hour 35 minutes
Fat 23.9 ( red)
Sat fat 8.1 ( red)
0.6g sugar ( green)
salt 0.7g ( green)
900g joint beef fillet
0.5 tbsp vegetable oil
300g chestnut mushrooms, wiped and finely chopped
2 garlic cloves, crushed
2tsp chopped fresh thyme and thyme leaves to garnish
25g unsalted butter
170g smooth Brussels pâté, cut into pieces
375g ready rolled puff pastry
1 medium egg, beaten
Freshly ground black pepper
Steamed tender stem broccoli to serve.
1. Trim the beef of any excess sinews and fat. Rub the oil over the beef and season.
2. Preheat a non-stick frying pan and sear the beef for about 10 minutes, on all sides, until golden.
3. Remove the seared joint from the pan and stand on a wire rack set over a plate, whilst you prepare the rest of the recipe.
4. Melt the butter in the frying pan and fry the mushrooms for 5 minutes over a high heat until golden. Stir in the garlic and thyme, reduce the heat and cook for a further 1 minute. Remove the mushrooms from the pan and cool for 10 minutes. Mix the pâté and mushrooms together in a bowl, to make a thick paste.
5. Pre heat the oven to 220 ºC, Fan 200 ºC, Gas 7. Open out the pastry sheet and spread the mushroom mixture over the middle 2/3rds of the pastry. Lift the beef on top.
6. Trim a little pastry from the sheet for decorations. Brush one seam of the pastry with egg and seal the pastry edges together. Brush the pastry ends with egg and seal the edges. Turn the joint over, and make sure the pastry is smoothed over the mushroom mixture. Lift onto a baking sheet.
7. Cut leaves from any excess pastry. Brush the Wellington with more egg and decorate with the pastry leaves. Brush the leaves with egg and then score the pastry to form veins.