CONTACT USWhy not try your hand at a variation of our signature dish.
Ingredients:
- 1oz butter
- 2 tbsp vegetable oil
- 2 shallot, finely diced
- 8 chestnut mushrooms, chopped
- 2 tbsp cream
- 2lb 12oz beef fillet
- salt and pepper to season
- 3-4 crêpes
- 8oz puff pastry
- 2 egg yolks, lightly beaten
Method:
- Heat the butter and 1 tbsp vegetable oil in a frying pan. Fry the chopped shallots for two mins.
- Reduce the heat, add the mushrooms and cook until they are soft and the liquid has evaporated.
- Stir in the cream and cook for two mins. Then set the topping aside to cool.
- Heat 1 tbsp of vegetable oil until smoking, add the seasoned beef and fry on all sides.
- Arrange the crepes so that the area is twice as thick as the fillet and longer at both ends. The crepes will be overlapping but only one layer thick.
- Spread the mushrooms over the crêpes, remove any additional moisture with kitchen paper before adding the beef.
- Roll the crepes over the beef, starting with the side closest to you. The crepes should cover the mean on all sides, cut off any excess.
- Place the wrapped fillet onto a sheet of cling film and wrap up tightly into a cylinder. Refrigerate until completely cold, about half an hour.
- Flour the worktop and roll the pastry to roughly ¼ inch thick rectangle.
- Brush the pastry with beaten egg yolk. Remove the cling film from the beef fillet and place onto the middle of the pastry.
- Wrap the beef, lightly stretch one edge so its thinner, then press down firmly to seal.
- Lightly press the open ends of the pastry together, trim to a triangle shape brush with a little egg and press it up against the end.
- Place the Wellington seam side down on a baking tray and brush with the remaining egg yolk. Chill in the fridge for 10 mins.
- Heat the over to 180C/350F/Gas 4
- Score the top of the Wellington and bake for 25 mins. Remove from the oven and rest for 10 mins for a pink finish to your meat. To cook further leave longer in the oven but rest your meat for 10 mins.