Beef Wellington Recipe with Mushroom Duxelles

Beef Wellington

  • serves 6
  • A little effort

This is a classic beef Wellington recipe. Use Aberdeen Angus beef if you can, as it has a lovely, buttery texture. The addition of truffle oil gives this dish a decadent twist. Serve with dauphinoise potatoes

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Ingredients

  • beef fillet 1kg, not a tail end
  • olive oil
  • all-butter puff pastry 500g pack
  • egg 1, beaten

DUXELLES

  • shallots 500g, finely chopped
  • button mushrooms 500g, stalks removed and finely chopped
  • salted butter 200g
  • truffle oil

Method

  • Step 1

    Make the duxelles the day before. Fry the shallots and mushrooms gently in butter until they become pulp, about 1 hour, add more butter if the mix looks dry. Add a drop of truffle oil. Cool and chill.

  • Step 2

    Heat the oven to 220c/fan 200/gas 7. Pat the trimmed beef fillet with crushed black pepper. Heat a frying pan with a little oil until it is very hot and sear the beef all over. Leave to cool completely. Roll the beef in the duxelles, patting and pressing it all over the beef.

  • Step 3

    Roll out the pastry, put the beef in the centre of one half (press back any bits of duxelles that fall off) and fold the pastry over the top. Seal the edge (wet the edge a little to help it stick) and then trim off any excess. Crimp the edges and make a leaf to decorate the top with any extra pastry. Brush with beaten egg.

  • Step 4

    Cook for 30 minutes or until the pastry is browned and crisp. If your piece of beef was very fat it may need longer. The best way to test is to neatly and carefully stick a skewer into the beef, count to three and then test it against your inner wrist. If it is cold the beef will be raw, if it is warm then the beef will be rare and if it’s hot, it’ll be cooked through. Leave to sit for half an hour before carving.

Try one of our other wellington recipes here...

Mini Wellington Recipe with Venison

Nutritional Information

  • Kcals 568
  • Fat 42.9g
  • Carbs 6.1g
  • Fibre 2.3g
  • Protein 39.8g
  • Salt 0.8g
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