Beef Wellington Recipe for Chefs - Musgrave MarketPlace BACK

Beef Wellington Recipe

Main Course Recipes | 18th January 2019

What You’ll Need (Serves 4)

  • Simply Meat 4 x 6oz Beef Fillets
  • Seasonal Fare 2 shallots
  • 500gr of Seasonal Fare Fresh Button Mushrooms – Loose
  • 1 Tablespoon of Ravel Cooking Madeira
  • 50ml of Strathroy Fresh Cream
  • 2 Tablespoons of Musgrave Excellence Extra Virgin Olive Oil
  • 1 Clove of Seasonal Fare Garlic
  • 4 Spring Roll Pastry Sheets
  • 2 Sheets of Jus Rol Puff Pastry
  • 2 Egg Yolks

Creating The Dish:

Season the fillets steaks and sear on all sides, then keep aside.

Finely chop the shallots.

Finely chop the mushrooms.

Sweat in a pot with the olive oil on medium heat until golden brown.

Add the chopped garlic.

Deglaze with the Madeira and reduce to dry.

Add in the cream and cook for an extra two minutes.

Check the seasoning.

Build the Beef Wellington

Cut an 8 x 15 cm circle out of the pastry sheet.

Place the spring roll pastry on the table top.

Spoon some mushroom duxelles into the centre.

Place the beef on top of the duxelles and spoon some mushroom onto the steak.

Fold the spring roll pastry over to make a parcel.

Place one disc of puff pastry onto the table top.

Place the beef and mushroom parcel in the centre.

Place another puff pastry circle on top of the mix and seal together with egg wash, pressing the sides using your fingers. Egg wash the top.

Leave to rest in the freezer for about 10 minutes.

Remove from freezer and egg wash the top a second time.

Score around the pastry cutting the edges in 1.5 cm increments.

Decorate by scoring the top with curving lines from the centre to the edge using the back of a small paring knife (draw a heart if you’re feeling romantic).

Place on a baking tray and bake in a pre-heated oven at 175C, for approximately 15-20 minutes or until the base is golden brown.

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