BEEF WELLINGTON

Looking to surprise your guests? Prepare a superb beef fillet in a crust of pastry and mushrooms. This timeless classic owes its name to the Duke of Wellington and dates back to 1851.

Serves 6 people.

Preparation

Heat the oil and 50g of butter in a small pan, add the onion and shallots and cook until they are transparent.

Add the mushrooms, salt, pepper and nutmeg. Cook over a moderate heat taking care not to wilt the mushrooms. Transfer to a plate and let cool.

Heat the remaining butter in a nonstick pan. Add salt and pepper to season the beef and let it brown on all sides . This will take about five minutes.

Let the meat cool while you roll out the dough giving it an oblong shape, large enough to completely cover the meat. Sprinkle the cooled mushrooms evenly on the pastry, leaving a clear area of 2cm along the edge. Brush the border with beaten egg .

Arrange the cooled meat in the center and wrap it with the pastry. Seal the edges and place on a baking sheet with the sealed part facing downwards. Use the remainder of the pastry to make small decorations in the shape of a leaf, brush them with egg and apply them on top. Then brush all of the pastry with the remaining egg.

Place in refrigerator for 20 minutes baking . Then put in a preheated oven at 230 ° C ( 440 ° F or notch 8). After 10 minutes, lower the temperature to 200 ° C ( 400 ° F or notch 6) and continue cooking for another 25 minutes. This time is given for a medium finish, if you prefer medium rare, reduce the cooking time of five minutes.

Serve with roasted potatoes and vegetables that can be cooked in the oven with the meat.

Ingredients

  • 1kg defatted  beef fillet
  • 1 tablespoon olive oil
  • 75g butter
  • 1 small onion, finely chopped
  • 2 shallots, finely chopped
  • 350g mushrooms, finely chopped
  • Salt and freshly ground black pepper
  • A pinch of nutmeg
  • 500g puff pastry, thawed
  • 1 beaten egg