Gourmet Beef Wellington
A classic beef wellington recipe with a rich red wine sauce, perfect for a special occasion.
Recipe Details
- Prep Time: Overnight for chilling
- Cook Time: Approximately 1 hour for sauce, 15-20 minutes baking
- Total Time: Overnight plus 1.5 hours
- Servings: 4
Full Ingredient List
- 2 x 400g beef fillets
- Olive oil, for frying
- 500g mixture of wild mushrooms, cleaned
- 1 thyme sprig, leaves only
- 500g puff pastry
- 8 slices of Parma ham
- 2 egg yolks
- 1 tbsp water
- 2 tbsp olive oil
- 200g beef trimmings
- 4 large shallots
- 12 black peppercorns
- 1 bay leaf
- 1 thyme sprig
- Splash of red wine vinegar
- 1 x 750ml bottle red wine
- 750ml beef stock
- Sea salt
- Freshly ground black pepper
Beef Wellington
Tools and Equipment
- Cling film
- Frying pan
- Knife
- Rolling pin
- Pastry brush
- Oven
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 x 400g | beef fillets | Wrap in cling film and chill overnight | |
| for frying | olive oil | ||
| 500g | mixture of wild mushrooms | Cleaned and finely chopped | |
| 1 | thyme sprig | Leaves only | |
| 500g | puff pastry | Cut in half and rolled into rectangles | |
| 8 slices | Parma ham | ||
| 2 | egg yolks | Beaten with 1 tbsp water and a pinch of salt as egg wash | |
| sea salt | |||
| freshly ground black pepper |
Instructions
- Step 1: Wrap each beef fillet tightly in cling film to set its shape, then chill overnight.
- Step 2: Remove cling film and sear beef fillets in a hot pan with olive oil for 30-60 seconds until browned all over. Cool.
- Step 3: Fry the chopped mushrooms in olive oil with thyme and seasoning until a paste forms, then cool. (Tips: Ensure all moisture is evaporated to form a paste.)
- Step 4: Roll out puff pastry to envelop each beef fillet. Chill.
- Step 5: Lay Parma ham on cling film, cover with half the mushroom paste, place beef on top, and roll into a log. Chill. (Tips: Overlap the ham slightly to form a secure wrap.)
- Step 6: Brush pastry with egg wash, wrap around beef, and chill. (Tips: Ensure pastry is well-sealed around the beef.)
- Step 7: Score pastry lightly, brush with egg wash, then bake at 200°C for 15-20 minutes until golden brown. Rest before slicing. (Tips: Resting allows juices to redistribute evenly.)
Red Wine Sauce
Tools and Equipment
- Large pan
- Fine sieve
- Muslin
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 tbsp | olive oil | For frying | |
| 200g | beef trimmings | Assk the butcher to reserve | |
| 4 large | shallots | Peeled and sliced | |
| 12 | black peppercorns | ||
| 1 | bay leaf | ||
| 1 | thyme sprig | ||
| Splash | red wine vinegar | ||
| 1 x 750ml bottle | red wine | ||
| 750ml | beef stock | ||
| sea salt | To taste | ||
| freshly ground black pepper | To taste |
Instructions
- Step 1: Heat oil, fry beef trimmings until browned, then add shallots, peppercorns, bay leaf, and thyme. Cook until shallots are golden. (Tips: Stir frequently to prevent shallots from burning.)
- Step 2: Add vinegar, reduce, then add wine and boil until reduced. Add stock, bring to boil, then simmer for 1 hour. Strain. (Tips: Strain through muslin for a smoother texture.)
Additional Information
Notes: Ensure the beef is well-chilled to maintain its shape during cooking.