Beef Wellington

In Seasonal Recipes, Spring by Luke StuartLeave a Comment

Try our version of an impressive classic. A luxury recipe that is equally as divine made with Dorset venison fillet. Try making individual Wellingtons with 150g slices of fillet. To make the sauce add a glass of good quality red wine and reduce by half. Add 2 glasses of stock and reduce by half. Finish with half a teaspoon of black treacle, for a hint of licorice.

Beef Wellington
  • Serves 2
  • 250g puff pastry (pate feuilletee)
  • 300g piece of fillet beef, trimmed
  • ½ tsp Filbert’s rapeseed oil & 15g butter
  • Duxelle:
  • 100g chestnut mushrooms
  • ½ white onion, finely chopped
  • Salt & black pepper
  • Knob butter
  • Fresh thyme, leaves picked
    • 1.Pre-heat the oven to gas mark 7, 220c.
    • 2.Heat the olive oil & butter in a 8-10 inch frying pan, quickly seal and caramelise the fillet on all sides. Remove from pan and leave on one side to cool.
    • 3.Duxelle: Squeeze the mushrooms in a cloth to extract as much moisture as possible. Melt the butter in the frying pan and soften the onion. Add the mushrooms, salt, pepper and thyme leaves. Cook over a low/moderate heat stirring regularly.
    • 4.When the mushrooms are tender and the moisture has evaporated, spread onto a plate to cool rapidly.
    • 5. Roll the pastry out just thin enough to encase the fillet. Spread the pastry with the cold duxelle mixture, leaving a 2.5cm (1inch) border all around. Moisten the edges of the pastry with beaten egg. Place the meat in the centre. Remove squares from each of the corners, then neatly wrap the pastry around the fillet and seal the edges.
    • 6.Place on a baking sheet with the join underneath.
      Decorate with a latticed pattern using the back of a knife. Brush with beaten egg and chill for 20 minutes (or longer) before cooking. Cook in the oven for a total of 25 minutes medium rare, 30 minutes for medium or 35 medium well.
    • 7.Allow to rest for 15 minutes before slicing thickly into four pieces.

White Pepper’s Top Tip: Season the fillet and duxelle really well. Dont skimp on the resting time or you will flood your chopping board with meat juices! Individual wellingtons will need 15-20 minutes in the oven. To thicken a thin gravy, whisk in small lumps of equal qauntities of mashed butter and flour and boil to thicken.
Variations: Traditionally this dish included pate spread over the fillet, then wrapped in pancakes. You may like to try wrapping the fillet in parma ham after sealing or wrapping in blanched spinach leaves.

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