Beef Wellington

Beef Wellington

Ingredients:

For the Mushroom Duxelles (Paste)

  • 3 tbsp. Olive Oil
  • 4 Shallots, minced
  • 4 Cloves Garlic, minced
  • 500g Portabellini Mushrooms, minced
  • Sea salt, to taste
  • Ground Black Pepper, to taste

For the Beef Wellington

  • 2 tbsp. Olive Oil
  • 1.5kg Beef Fillet, trimmed
  • Sea salt, to taste
  • Ground Black Pepper, to taste
  • 400g Puff Pastry, at room temperature
  • 2 Eggs, beaten, to glaze
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Directions:

  1. Preheat the oven to 180°C.
  2. For the Mushroom Duxelles (Paste): Heat olive oil over medium heat in your Chef Skillet. Sauté the shallots and garlic until soft. Add the mushrooms and sauté until a paste has formed. Season and set aside to chill and until further use.
  3. For the Beef Wellington: Heat olive oil in your Chef Skillet over high heat until hot. Season the fillet with salt and pepper and sear until sealed all over and slightly caramelised. On a lightly floured surface, unroll the puff pastry. Divide the duxelles in two sections. Spread the first layer duxelles onto the pastry, then place the fillet on top. Cover the fillet with the second half of the duxelles, then fold the puff pastry over the fillet. Pinch the pastries together for any open edges by using a fork. Brush the pastry with the egg and bake for +-30 minutes, the pastry should be caramelised and brown.
  4. Allow to stand for +-10 minutes before serving.