Details
Beef Wellington
British9.1$30%A dish that's fallen out of favour and then become popular again more times than we can count, beef Wellington's origins are as unclear as its connection to Arthur Wellesley, 1st Duke of Wellington. Traditionally, it's a beef fillet steak, coated in pâté and mushroom duxelles (an extremely finely chopped mixture of mushrooms, shallots and herbs), wrapped in puff pastry, then baked. Its modern-day popularity is largely thanks to Gordon Ramsay who's made it one of his signature dishes.
Details
Cuisine:
BritishRecipe Type:
BeefDifficulty:
MediumPreparation Time:
50 minsCooking Time:
45 minsServes:
8
ingredients
1.5 kg beef fillet, trimmed and tied
2 tbsp sunflower oil
45 g butter
1 small onion, chopped
250 g flat mushrooms, finely chopped
175 g smooth liver pâté
400 g ready-made puff pastry
1 egg, beaten
1 pinch salt and black pepper
Recipe
Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C/425°F/gas mark 7 for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.