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The Beastly Beef Wellington

We absolutely love a roast dinner in our house, and will never miss it on a Sunday, particularly in the winter season. However, as delicious as a roast chicken, lamb joint and beef joint may be, sometimes it is nice to mix it up and have something different. Our favourite alternative is beef wellington. We learned how to make beef wellington from the King, Gordon Ramsay, however have amended the recipe slightly to suit the demands of our tastebuds and to make considerably easier for you. You are welcome.



SERVES 4


Ingredients:

500g fillet of beef

3 sprigs of rosemary

1/2 red onion (roughly chopped)

3 cloves of garlic (crushed)

300g mixed mushrooms (we use chestnut and portobello, roughly chopped)

50g chicken liver pate

1/2 tsp of Worcestershire sauce

50g breadcrumbs

50g black pudding

2 tbsp of olive oil

2 dollops of butter

1 puff pastry roll

1 egg


*It will be helpful to have a meat thermometer to ensure the meat is cooked to your preference.



Method:

  1. Prepare all ingredients and preheat oven to 200 degrees Celsius.

  2. Get a large plan and add 1tbsp of olive oil. Make sure that you get the pan very hot with the oil in. Then, add 2 large dollops of butter and a sprig of rosemary into the pan. Once the butter has melted, add your fillet of beef and sear on all sides (including the ends) for a total of 3-4 minutes. Set fillet of beef to one side. Wipe the plan clean, but leave the rosemary and butter mixture in there.

  3. In the same pan, add the remaining oil. Add your chopped (sliced) mushrooms, onion, garlic (crushed) and additional rosemary. Cook down for 12-15 minutes.

  4. Add your finely chopped black pudding, chicken liver pate and Worcestershire sauce to the same pan and mix thoroughly.

  5. With your spatula, "chop" the mixture down, until it is quite fine. Season with salt and pepper and add the breadcrumbs. Mix to a paste like mixture.

  6. Roll out your puff pastry. Place the mixture into the centre and spread evenly, leaving 5cm on either side of the long edges and the short edge furthest away from you. The other short length can have the mixture right to the edge.

  7. Place the fillet on short edge with the mixture. Roll fillet tightly for the length of the pastry. You may have excessive pastry on the sides, trim down leaving enough space to tuck in and wrap the beef fillet like a present. Ensure it is sealed properly.

  8. Place into the roasting tray and give the puff pastry an egg wash. Cut three slices in the top of the pastry to allow any steam to come through.

  9. Put in the pre-heated oven for 40-50 minutes until the meat reach 50 degrees Celcius. The puff pastry should be a nice golden brown.

  10. Rest for 15 minutes to let the juices retreat back into the meat.

  11. Once cooked, serve with my mega roasties, a side of sprouts and green beans with a delicious red wine gravy.


*This recipe is for a rare to medium rare fillet. Cook for longer should you wish a medium to well done fillet.

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