Wellington of Beef….

By Simon  ,   

March 27, 2014

A beautiful fillet of beef, encased in smokey pancetta, wild mushroom pate, warming mustard and a puffed up crispy and golden pastry called 'the wellington'. A truly stunning dish for a dinner party or a sunday treat with the family. Serve with crispy sautéed potatoes and a vibrant watercress salad drizzled with mustard mayo. We love our British beef.....

  • Prep: 30 mins
  • Cook: 50 mins
  • Yields: 6 Generous

Ingredients

1 Large Fillet of beef

1 Splash Sunflower oil

Scattering Sea salt and freshly milled black pepper

6 Medium Wild cup mushrooms

1 Dash Single cream

50 Grams Smoked pancetta

1 Heaped tbsp Wholegrain English mustard

250 Grams Rough puff pastry

1 Medium Egg

1 Heaped tbsp Wholegrain English mustard

6 Heaped tbsp Mayonaise

4 Handful Watercress

6 Large White floury Potatoes

2 tbsp Butter and oil

Scattering Sea salt and freshly milled black pepper

Directions

We love making beef wellington,  it's fairly simple and can be made in advance of your feast.

Lay your beautiful fillet out and gently massage with oil and seasoning.  Fry in a pan to sear the beef, turning occasionally until all sides including the ends are brown sealed, so the delicious juices are trapped inside.  This will take approx 5 mins then remove from pan and allow to cool and rest.

Place the washed wild mushrooms into a blender, season and add a dash of cream and whiz them up to a smooth pate.  On a worktop, flour a large sheet of greaseproof, rolling out the puff pastry on top of it into a rectangle large enough to encase the beef.

Back to the fillet - smoother it in mustard, a layer of your mushroom pate and wrap with slices of pancetta.  Gently place the cooled beef onto the pastry and then dampen the edges and wrap the pastry around the beef, using the greaseproof to hold it all together to create the wellington.  Seal all the edges and make a few slashes in the pastry with a sharp knife.  Place on a greased baking tray and chill in the fridge for min of 1 hour.  Remove from the fridge 1 hour before baking.

Preheat the oven to 180c fan.  Egg wash the pastry and place in the oven for 40-50 mins until puffed and golden.   40-50 mins will present the beef rare in the centre cuts and rare to medium at both ends, adjust cooking time to suit.

Whilst the beef is baking whip up a fresh mustard mayo, combining all the ingredients in a nice serving dish.  Served today with watercress and spinach leaves and a heap of sautéed potatoes.  A beautiful wellington of beef and such a joy to share.

 

 

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