Beef Wellington

Originally from: https://www.deliaonline.com/recipes/books/delias-complete-cookery-course

Serves 6.

Note: needs to be cooked in two stages which can be done on different days if necessary.  Benefits from the use of a food processor.

Ingredients

Method

Stage 1:

  1. Preheat the oven to 190 C.
  2. Melt 10 gm of the butter into some brandy and brush it over the fillet.
  3. Place it in a roasting tin and cook for 40 minutes, basting with the juices every now and then.
  4. Remove from the oven and put to one side.
  5. Put the onion and mushrooms into a food processor and chop them into a fine paste; if you don't have a food processor then just chop them as finely as possible.
  6. Melt the remainder of the butter in a frying pan and add the mixture.
  7. Fry gently uncovered for 30 minutes in order that much of the juice from the mushrooms evaporates off, leaving a concentrated mixture.
  8. Season the mixture well with salt, pepper and grated nutmeg.
  9. Put the meat and the mixture in the fridge to cool thoroughly until you are ready for stage 2.

Stage 2:

  1. Preheat the oven to 230 C.
  2. Place a sheet of baking paper on a baking tray.
  3. Place your flaky pastry sheet on top of that.
  4. Spread half of the mixture along the centre of the pastry sheet.
  5. Place the meat on top of the mixture and the rest of the mixture on top of that.
  6. Brush the edges of the pastry with the beaten egg.
  7. Bring the pastry up and around to entirely envelope the meat, encouraging the mixture to form an even layer of paste between it and the meat as you do so.
  8. Brush the remaining beaten egg over the pastry parcel and ensure that it is sealed thoroughly.
  9. Bake for 30 minutes.


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