Beef Wellington
Serves: 4
Ingredients
To make Beef Wellington, you'll need:
- 2 tbsp. olive oil
- 800g boneless beef joint
- 2 tbsp. English mustard
- 10g unsalted butter
- 220g chestnut mushrooms, finely chopped
- 2 garlic cloves, finely chopped
- Few sprigs of thyme
- 250g ready to use puff pastry
Method
- Preheat the oven to Gas Mark 6 or 180°C and grease a baking tray with some butter.
- In a heavy frying pan on a medium heat, rub a tablespoon of the oil onto the beef and cook it until it turns a golden brown. This takes 5 minutes.
- Then, take the beed out and brush with mustard.
- Pop the remaining oil and butter in the frying pan slowly cook the muchrooms with the garlic and thyme on a low heat for 4 minutes.
- Roll out the pastry in a rectangle an inch or so longer than the joint and wide enough so that it can be folded over to cover the beef.
- Spread the cooked mushrooms, with the thyme sprigs removed onto the beef.
- Bring the pastry up and cover the joint, sealing it and trimming its ends.
- Brush the top of the beef wellington with egg.
- Next, score the pastry; run fine diagonal cuts across it with a knife, and pop it onto a baking tray.
- Cook for 45 minutes until it is golden brown.
- Slice and serve, along with a side of stir fried greens with pine nuts and roasted celeriac with garlic.
Nutritional Facts (Per Serving)
Calories 542 | Total Fat 32g | Saturated Fat 13.4g | Carbohydrates 26g | Fibre 2g | Protein 36g
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