For the Beef Wellington
|2||fillet steaks fillet steak|
|250 g g|| mushrooms
|1||ready rolled puff pastry ready rolled puff pastry|
|2 tbsp tbsp||English mustard English mustard|
(1 whole, 2 yolks beaten together)
|olive oil olive oil|
|black pepper black pepper|
For the gravy
|200 g g|| shallots
|2 tbsp tbsp||balsamic vinegar balsamic vinegar|
|200 ml ml||red wine red wine|
|75 ml ml||Port Port|
|400 ml ml||beef stock beef stock|
|2 tsp tsp||English mustard English mustard|
|black pepper black pepper|
This beef Wellington recipe uses succulent fillet steak as the filling, the perfect showstopper to serve at a special occasion. Make sure the baking tray is piping hot before you bake the Wellingtons - this will help cook the pastry underneath.
For the perfect pairing, match with a glass of our Saint-Emilion Grand Cru.
- Place a frying pan over a medium-high heat and add a dash of oil. Season the steaks with salt and sear in the hot pan until brown all over, then remove and season with pepper. Set aside and allow to cool.
- Add the mushrooms to a blender with the chopped garlic, shallots and some seasoning and blend until very fine. Transfer to a dry pan over a medium heat and cook until no more water comes out of the mushrooms - they should look dry but not be too coloured. Spread the mushroom mixture across a tray to dry out further and cool.
- Dust a clean surface with flour and unwrap the pastry sheet across it. Slice it in half - the pieces should be large enough to cover the steaks - and spread some mushroom mix into the centre.
- Brush the steaks on both sides with the mustard and place in the centre of each piece of pastry. Divide the remaining mushroom mixture across the top of the steaks and wrap tightly in the pastry, using the beaten egg to seal.
- Trim away any excess pastry, then flip the Wellingtons over so the pastry seam is at the bottom. Use any leftover pastry pieces to decorate the top, if desired, then transfer the Wellingtons to the fridge to rest for at least 5 minutes.
- Preheat the oven to 220°C/200°C fan/gas mark 7, placing a lined baking tray in the oven to heat up.
- Remove the Wellingtons from the fridge and brush all over with egg wash. Sprinkle with a little salt, then place straight onto the tray in the oven.
- Bake for 20-25 minutes, or until the pastry is golden and crisp.
- Meanwhile, prepare the gravy. Fry the shallots in a little oil over a high heat for 3-4 minutes, stirring frequently. Season generously with salt and pepper, then add the garlic and cook for a further 3-4 minutes, until brown.
- Pour into the vinegar and cook until it has almost evaporated, then pour in the wine and port and simmer until reduced by two thirds.
- Add the stock to the pan and bring up to the boil. Simmer and reduce again by two thirds, then remove the garlic and season to taste with mustard, salt and pepper.
- Once cooked, remove the Wellingtons from the oven and leave to rest for a few minutes. Serve hot with the gravy and steamed green vegetables on the side.