Beef Wellington is the perfect dinner party meal, it will be sure to impress your guests. Created by Andrew Rudd, his new book ‘Entertaining with Andrew Rudd’ is available at all major retailers nationwide.
Beef WellingtonAdd to My Cookbook
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- 1.3kg piece of beef fillet (about 30cm in length)
- salt and freshly cracked black pepper
- a little olive oil
- 15g unsalted butter
- 1 packet ready-rolled (all butter) puff pastry
- 6 shop-bought potato cakes
- 175g chicken liver pâté
- 1 small egg, beaten
For the duxelle mushroom stuffing
- 55g unsalted butter
- 150g shallots, peeled and finely diced
- 2 garlic cloves, chopped
- 2 tsp chopped fresh thyme
- 250g flat cap mushrooms, chopped
- 3 tbsp double cream
- salt and freshly ground black pepper
- Season the beef with salt and pepper. Heat the oil and butter in a large non-stick frying pan. When hot add the seasoned beef and seal on all sides for 1½ to 2 minutes on each side until evenly browned all over. Remove from the pan and allow to cool completely on a wire rack, collecting the lovely juices in a tray underneath. Reserve the juices to add to the jus (if using).
- To make the duxelle stuffing, add the butter to the same frying pan. When it’s hot and foaming, add the diced shallot, garlic and thyme and cook until the shallots and garlic are softened and golden. Add the mushrooms and season with salt and pepper. Cook for a further 5 minutes or until all the liquid evaporates. Stir in the cream. Continue to cook over a low heat until reduced to your desired consistency (it should be quite thick). Set aside to cool completely.
- Preheat the oven to 210°C fan/230°C/gas mark 8.
- Roll out the pastry on a well-floured surface. You want to roll it out large enough to fit the piece of beef. Lay three of the potato cakes in the centre of the pastry, slightly overlapping. Spread a layer of chicken liver pâté across the centre of the potato cakes (roughly the same width as your fillet of beef).
- Place the beef directly onto the potato cakes. The potato cakes soak up any excess cooking liquid, ensuring that the pastry does not split.
- Spread the duxelle stuffing across the top of the beef. Any leftover mushrooms can be reheated and served with the dish. Fold both sides of the pastry up and over the beef, joining the two ends together over the centre of the fillet, and crimp with a fork. Press tightly when handling the pastry. It’s important not to have any air pockets. The package needs to be fairly tight. Trim the pastry if necessary. Tuck the ends over and crimp with a fork.
- Brush the edges with a little egg wash. Place the Wellington seam side down on a large baking tray, lined with parchment. Use enough parchment to overlap the sides, so that it can be easily lifted out after cooking. Decorate the top with extra pastry if desired and then brush all over with the beaten egg. With a small knife, make 3 small incisions along the middle of the parcel. This allows the beef to breathe and ensures that the pastry does not split or crack. Brush again with egg wash.
- Place in the hot oven for 10 minutes, and then reduce the heat to 170°C fan/190°C/gas mark 5 and continue to cook for another 10–15 minutes or until the pastry is golden.
- Remove from the oven to a carving board and allow to rest for 5 minutes before carving into thick slices. Oh, but make sure that you show it off to your guests before carving. It will deserve a round of applause!
- Slice the Wellington carefully on a warm baking tray. If it breaks, you can tidy it up. Using a spatula, carefully lift it and place on the middle of the plate you are serving it on.
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