Beef Wellington Recipe
Beef fillet coated with pâté and wrapped in puff pastry.
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Ingredients
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Meat
Pâté
Puff Pastry
Seasoning
Egg Wash
Method
Preparation
- 1
Sear the Beef
Season the beef fillet generously with salt and black pepper. Heat a skillet over high heat and add a little oil. Once hot, sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool.
- 2
Spread the Mustard
Once the beef has cooled, brush the Dijon mustard over the entire surface of the beef fillet.
- 3
Prepare the Pâté
Spread the mushroom pâté evenly over the beef fillet, coating it thoroughly.
Assembly
- 4
Wrap in Puff Pastry
Lay the puff pastry sheets on a lightly floured surface. Place the beef fillet in the center and wrap the pastry around it, sealing the edges well. Trim any excess pastry.
- 5
Chill the Wrapped Beef
Wrap the entire package in plastic wrap and refrigerate for at least 30 minutes to firm up the pastry.
Baking
- 6
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 7
Egg Wash
In a small bowl, whisk together the egg and water. Brush this egg wash over the pastry to give it a golden finish.
- 8
Bake the Wellington
Place the wrapped beef on a baking tray and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef is cooked to your desired doneness.
Serving
- 9
Rest and Slice
Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. Serve warm.