Classic Beef Wellington
Mushrooms A La Crème
- 40g oyster mushrooms, ripped
- 40g chestnut mushrooms, sliced
- 40g shitake mushrooms, sliced
- 40g girolles mushrooms cut in ¼’s
- 1 banana shallot, diced
- 1tbs unsalted butter
- 50ml white wine
- 80ml double cream
- Salt and freshly cracked black pepper
- 1tsp chopped fresh thyme
- 1tsp Truffle oil (optional)
Heat a large non-stick frying pan with the butter, once the butter starts to foam add the mushrooms and season. Sauté the mushrooms and chopped shallot until golden brown and drain on kitchen paper.
Wipe the pan clean and return to the heat, return the golden brown mushroom and shallot to the pan and add the white wine, cook until the wine has evaporated and left the mushrooms with a gloss.
Add the cream and reduce until thickened and coating the mushrooms, stir in the chopped thyme and truffle oil.
Let the mushrooms cool whilst preparing the rest of the dish.
- 600g Home Made Rough Puff Pastry
- 1 egg, cracked and whisked
- 1tsp poppy seeds
- 4 x 100g fillet steaks, cut even in sizes
- 100g baby spinach
- 1tbs unsalted butter
- 1tbs sunflower oil
- Mushrooms a la crème
Heat a large non-stick frying pan with the oil; pat the beef fillet dry with kitchen paper and season well all over.
Seal the fillet of beef on all sides, do this quickly as you only want to seal the meat and give it some colour, drop the butter into the pan whilst the beef is colouring to add extra flavour, drain on kitchen paper.
Bring a medium saucepan with seasoned water to the boil, dunk the spinach in and refresh immediately in ice cold water. Let the spinach drain in a colander, set aside.
Roll the pastry out ,3mm thick, on a lightly floured work surface and cut 8 x 12 cm disks of pastry. Whisk the egg and get a pastry brush ready.
Place 4 disks of the pastry on a lined baking tray, place one piece of beef in the middle of each disk.
Squeeze the cooled blanched spinach between your fingers to remove any excess water.
Divide the spinach in four and place the spinach on top of each piece of beef, followed by a generous spoonfulof mushrooms a la crème.
Brush the pastry around the beef with the whisked egg wash and place another disk over the mushrooms to cover the Wellington.
Without stretching or lifting up the whole Wellington , just raise the sides of the bottom pastry and gently press the edges together, press to crimp the edges. Your Wellington will look like a space ship.
Brush the top of the Wellington with the remaining egg wash and sprinkle with the poppy seeds.
Leave the Wellingtons to rest for 30 minutes in the fridge before cooking.
Preheat the oven to 200°C, place the baking tray in the oven to got, transfer the Wellingtons to the hot tray in the oven and bake them for 20 - 22 minutes. Serve immediately.
Food Fanatics Tip
Do not roll the pastry too thick; if the pastry is too thick your beef will be over cooked by the time your pastry is cooked. Make the Wellingtons one day in advance for a dinner party, keep them refrigerated. The choice of mushrooms is entirely up to you I have chosen to use girolles as they are in season and I love them, I have also chosen the shiitake mushrooms as I like their meaty and natural garlicky flavour. You could use only one type of mushroom if that suits you. The truffle oil is entirely optional, I add it for that little tough of luxury!