Beef Wellington: Difference between revisions

  |PrepTime = 50 minutes

  |CookTime = 1 hour 40 minutes

<span class="review">

<span class="reviewHeader">

Use a good [[Beef|beef]] fillet (preferably Aberdeen Angus), tell your butcher what you are going to use it for and get them to remove the chain muscle and the silverskin sinews and gristle from the outside of the fillet.

{{RecipeIngredients

| 250 g [[Mushrooms|mushrooms]] chopped very finely.

| 2 [[Shallots|shallots]] peeled and chopped very finely

| 1 sprig of [[Thyme|thyme]]

| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]

| [[Olive oil]] for [[Frying|frying]]

| 500g trimmed [[Beef|beef]] fillet (cut from the middle of the fillet)

| 375g packet of pre-rolled [[Puff pastry|puff pastry]] (you won't need it all).

| 2 [[Egg yolks|egg yolks]]

}}

===Method===

{{RecipeMethod

| Gently sauté [[Garlic|garlic]] and [[Shallots|shallots]] in the  the finely chopped [[Mushrooms|mushrooms]] in the [[Butter|butter]] for about 6 minutes until soft.

| Add the chopped [[Mushrooms|mushrooms]] and the whole sprig of [[Thyme|thyme]] and gently cook for 10 minutes so most of the [[Mushroom|mushroom]] [[Liquor|liquor]] is cooked off.

| The [[Duxelles|duxelles]] should stick together easily.

| Remove from the heat and allow to cool.  Don't allow it to get too cold or it will be difficult to spread on the ham.

| Heat a [[Frying pan|frying pan]] and a few tablespoons of [[Olive oil|olive oil]] until almost [[Smoking|smoking]].

| Add the [[Beef|beef]] and [[Brown|brown]] all surfaces, turning often.