Beef Wellington is a traditional English dish consisting of fillet steak, pâté and duxelles, and beautiful puff pastry
Individual Beef WellingtonsMakes 4
- 1 x block ready made puff pastry
- 4 x fillet steaks (approx 180g each)
- 120g chicken liver pate
- 1 egg for egg wash
- 25g butter, salted
- 180g mushrooms, sliced
- 120g shallots, peeled and diced
- 3-4 sprigs fresh thyme
- Salt and pepper
- 50ml dry sherry
- Begin by preparing the duxelles. Place the butter in a large frying pan and heat over a medium heat until melted. Add the mushrooms, onions and thyme to the pan and fry until softened, season well with salt and pepper. Turn up the heat to high and add the sherry. Continue to cook until the sherry has reduced to a scant amount. Remove from the heat and set aside to cool a little.
- Add the mixture to the bowl of a food processor and blitz until the mixture is very finely chopped. Set the mixture aside until fully cooled.
- Take the block of puff pastry and cut into quarters with a sharp knife. Roll out one piece on the work surface, lightly dusted with flour to prevent it from sticking, to a rectangle approx 20x25cm. Place one quarter of the duxelles in the centre of the pastry, roughly the same shape as the fillet. Spread one side of the fillet with chicken liver pate and place pate side down onto the duxelles. Wrap the puff pastry tightly around the fillet pressing the pastry together well at the seam to seal, turn right side up. Repeat for the remaining 3 fillets.
- Chill in the fridge for 30 mins. Whilst the Wellingtons chill, preheat your oven to 220˚C/ 200˚C fan/gas mark 7.
- Place the Wellingtons onto a well greased or lined baking tray and brush each liberally with egg wash. Bake in the oven for 25 mins until golden. Rest for 5 mins before serving.
- Prepare the Wellingtons in advance and freeze until required. Defrost fully before glazing with egg wash and baking.
- Timings given are for a medium 3cm steak, adjust times accordingly for rare and well done. (5 mins each way)