Beef Wellington
Ingredients
Method
1
Heat a heavy bottomed pan on the stove, rub the fillet olive oil, salt and pepper and sear it in the hot pan, 2-3 minutes on each side.
2
Remove from the heat and cover in the mustard.
3
Set aside and allow to cool completely, this prevents soggy pastry.
4
In a blender or food processor, put the onions, garlic and mushrooms and pulse until fine (or chop by hand).
5
Heat the pan again and melt the butter. Gently sauté the mushroom mixture until all the liquid has evaporated and the mixture becomes like a paste.
6
Season well, set aside and allow to cool completely.
7
Lay the roll of Today® Original Puff Pastry on top of some clingfilm, placed out on a counter and gently roll it out.
8
Lay the pancakes on top of the pastry.
9
Spread the mushroom mixture thinly and evenly, covering all of the pancakes.
10
Place the cooled fillet in the centre, fold the pastry around the fillet, trim the edges, seal well and using the cling film, roll the pastry up into a neat, log shape.
11
Chill in the fridge for 20 minutes.
12
Preheat the oven to 180° C
13
Remove the wellington from the fridge, uncover and place onto a baking sheet, seam side down. Brush with beaten egg and bake in the hot oven for 25 minutes for medium rare, 20-25 minutes for medium.
14
Rest out of the oven for 10 minutes before slicing and serving. Enjoy with a simple salad or veggies.
