Beef Wellington by Gary Mehigan

Preparation time 45mins
Cook time 45mins 
Serves 4-6

Ingredients

Pastry

2 x 375g puff pastry

2 egg yolks

Pinch of fine sea salt

 

Filling

60g dried porcini mushrooms

60g dried morel mushrooms

800g beef fillet, centre cut

Sea salt flakes

30ml olive oil

2 large golden shallots

1 clove garlic 

50g unsalted butter

200g swiss brown mushrooms 

200g button mushrooms

200g mixed exotic mushrooms (i.e. oyster, enoki, porcini)

2 tbsp flat leaf parsley

2 tbsp tarragon

2 tbsp Dijon mustard

12 thin slices of jamón or prosciutto

 

Method

 

Filling

 

Place the dried mushrooms in a bowl, then add just enough boiling water to cover and stand for 15min.

Thinly slice the fresh mushrooms. 

Finely chop shallots, garlic, parsley and tarragon.

Drain the dried mushrooms and place onto paper towel to absorb any excess water.

Beef Wellington

Season the beef fillet with salt and pepper.

Heat a large heavy-based frying pan over high heat. Add 1 tablespoon of the olive oil and add the beef.  Cook for 6-8mins, turning often to brown and caramelise all over. Remove from the pan and set aside to cool.

Wipe out or rinse the frying pan, return to medium heat and add more olive oil. Add half the shallots and the garlic and fry for 1 min or until they begin to soften. Increase the heat to high and add half the butter and half the fresh and rehydrated mushrooms. Season with salt and pepper and cook until golden, stirring occasionally so they colour evenly.

Tip the mushrooms into a colander and repeat with the remaining shallots, mushrooms and butter. Allow the mushrooms to drain and cool each time.

Chop the mushrooms finely and add the parsley and tarragon, stir to combine and set aside.

Preheat the oven to 200 degrees Celsius fan-forced. (220 conventional).

Brush the beef fillet liberally with Dijon mustard. Lay the sliced jamón or prosciutto, slightly overlapping, onto a piece of plastic film 15cm longer than the fillet of beef.  Spread an even layer of mushroom mixture over the meat slices approx. 15mm thick, then place the beef on top.  

Roll to encase the beef in the meat slices and mushrooms and twist the plastic film at either end to form a cylinder. Set aside in the fridge for 30mins to firm up.

Meanwhile, roll out a piece of pastry long and wide enough to enclose the beef fillet, (roughly 1 ½ times wider and 2 ½ times as long as the fillet).

Lightly beat the egg yolk with the salt in a small bowl.

Remove the meat wrapped beef from the fridge and remove the plastic film. Place the parcel into the centre of the pastry. Cut four corners out of the pastry to create a cross. Fold the first side up and over the beef, brush with a little beaten egg yolk and fold the second side in like an envelope pressing to seal the pastry.  Repeat with the other 2 sides to enclose the beef.  Then turn it over so that the sealed edges are on the bottom. 

Place the wellington on a baking tray lined with a sheet of baking paper. 

If you wish to decorate in a similar way to below, now is the time to do so, covering the pastry with a little egg wash before applying the decorative pastry on top. 

Beef Wellington Pastry

Otherwise, with the unused pastry, cut two 4cm discs, brush one side with a little egg wash and place side by side, equally distanced, down the centre of the wellington.

Cut a 1.5cm hole, using the tip of a small piping tube, in the centre of each disc, or within your decorative piece and through to the sliced meat below. This is done to allow the steam to escape while cooking.

Brush the top and sides of the wellington lightly and evenly with egg yolk, remove any excess egg wash with the pastry brush. Refrigerate for 10mins. Repeat the egg wash once more for a golden-brown crust or twice for a brilliant glaze, refrigerating between each glaze.

Place in the oven and bake for about 45mins. Use a meat thermometer to check the temperature of the fillet inside.  It should be around 46 degrees Celsius to be perfectly medium rare.  

Allow the wellington to rest for 10-15mins before carving 6 thick slices.

Place 2 pieces on each plate and serve with Bordelaise or béarnaise sauce.

Click for more recipes by Gary Mehigan and to purchase his beautiful "Good Food Everyday" cookbook.

 

Sliced Beef Wellington

 

Join Robert Welch Chef Ambassador, George Calombaris as he demonstrates how to perfectly slice a beef wellington.

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