This classic dish is one of my absolute favourites to serve for the festive season and any special occasion. It seems a bit intimidating for the occasional cook but it is just 4 simple parts – sear the beef, cook the mushrooms, roll it up & bake. It is that simple!
Serves 4 people
Let the beef tenderloin sit in room temperature for half an hour prior to cooking. This will allow the roasting heat to penetrate the meat evenly.
500g Beef Tenderloin, trimmed
Sea salt & black pepper
1 punnet button mushrooms
1 punnet chestnut mushrooms
1 knob of butter
Puff pastry, as needed
1 egg, beaten
1. Set the oven to 200°c.
2. Season the beef tenderloin generously with sea salt and black pepper. Sear the beef on a smoking hot pan on all sides and set it aside.
3. Cut up the mushrooms and saute them with butter. Transfer onto a chopping board or use a food processor, chop until fine. Put the mushrooms back into the pan and cook on medium heat until the juices evaporate.
4. Time to wrap it up. Lay a chilled piece of puff pastry on your work surface. Spread the chopped mushrooms onto the pastry sheet. Leave the edges of the pastry sheet clear so you can seal up the Wellington.
5. Brush the pastry sheet edge with egg wash. Roll it up nice and tight.
6. Brush the entire Wellington with egg wash and bake it in the oven for 35 – 40 minutes for medium doneness.
7. Remove the Wellington from the oven and let it rest for at least 15 minutes before serving.
8. Serve with piping hot gravy and greens of your choice.