If there’s any dish that wins the prize for the huge impression it makes related to the amount of effort that goes in there (read: not a lot), then it’s Beef Wellington. And Abigail Donnelly’s version is absolutely fantastic.
Beef Wellington
- Serves 12
- Preparation: 25 minutes
- Cooking: 45 minutes-1 hour
Ingredients:
For the mushroom duxelles:
- 3 T olive oil
- 4 shallots, minced
- 4 garlic cloves, minced
- 500 g Portabellini mushrooms, minced and squeezed of excess water
- Sea salt and freshly ground black pepper, to taste
- Woolworths Duck Fat or 2 T olive oil
- 1–1.5 kg beef fillet, trimmed
- Sea salt and freshly ground black pepper, to taste
- Woolworths Chicken Liver pâté, optional
- 400 g Woolworths Frozen Puff Pastry , thawed for 5 minutes
- 2 free range eggs , beaten, for glazing
Method:
- Preheat the oven to 180°C. To make the mushroom duxelles, heat the olive oil in a large pan over a medium heat, then sauté the shallots and garlic until soft. Add the mushrooms and sauté until a paste has formed. Season and chill.
- Heat the duck fat or olive oil in a large pan over a high heat until smoking hot. Season the fillet and sear until sealed all over and slightly caramelised.
- Unroll the puff pastry onto a lightly floured surface, then spread the duxelles onto the pastry to match the size of the fillet. Place the fillet on top. Cover the fillet with the duxelles, then fold the puff pastry over the fillet. Seal any open edges by pinching the pastry together. If you’d like to decorate the pastry with cut-outs, do so now. Brush with the egg and bake for 30 minutes, the pastry should be caramelised and brown.
- Allow to stand for 10 minutes before portioning.
Cook’s note: If you like, add a layer of baby spinach before spreading the duxelles onto the pastry. If you don’t want to make the duxelles, use Woolworths Chicken Liver Pâté instead, or together with the duxelles.
Not in the mood for a big productions?