Recipe: Delicious Beef Wellington

Ingredients

• 600-800 g beef fillet, trimmed of fat
• 300-400 g puff pastry
• 75 g butter
• 4 tbsp vegetable oil
• 1 beaten egg
• 50 g plain flour
• 250 g finely chopped button mushrooms
• 1 small onion
• 1 clove of garlic, diced
• 1 tsp sage and thyme
• 25 g breadcrumbs
• 1 large chicken breast, minced
• salt and pepper

Instructions

Step 1

Trim excess fat from the fillet, and cut it into size, season with salt and pepper.

Step 2

Add oil and butter in a skillet, then brown it well on all sides for five minutes. Set aside when it is done. Then you can do the stuffing.

Step 3

Cook the well chopped mushrooms until they become soft and near done. Add onions and garlic and cook for about another five minutes or until done. Finally, sprinkle the herbs over and stir in well. put the mixture to a bowl or tray to cool.
TIP
Keep the pastry in the fridge until you need it and make sure the mushrooms and onions are quite cool before you spread them.

Step 4

Sprinkle some flour on a clean, dry surface, then place the pastry on the surface.

Step 5

Mix the minced chicken and the breadcrumbs with the mushrooms, onions and herbs, (prefer in a blender), and then spread the mixture evenly on the pastry leaving a 10cm border of pastry clear.

Step 6

To wrap, Put the fillet on the pastry, put it in the centre and wrap over the dough to make a neat parcel, trimming off any excess.

Step 7

Use a cloth to remove the grease from the fillet carefully before place it on the pastry.

Step 8

There is a join in the pastry underneath the wrapped fillet, put them in a buttered baking tray. Then brush the beaten egg onto the pastry, and it will become golden glaze when baked. Before bake, leave it in the fridge for 1.5 hour and then cool completely.

Step 9

After 1.5 hour, place the baking tray in the centre of an oven pre-heated to 250 C and bake it for 35 minutes.
TIP
Cooking an extra 5 minutes more, beef will be medium. 5 minutes less will make it rare.

Step 10

cook the meat to medium rare. Let it rest for ten minutes after you remove it before you cut it. Carve the Beef Wellington into slices ten cms thick, serve 2 slices for one person.