The centerpiece of your Christmas Lunch, Dinner or a late, late Breakfast – Beef Wellington is classic, traditional and an absolute showstopper when done correctly.
Duxelle (Pronounced Duck-Sells)
Finely chop your mushrooms by hand or in a food processor.
Scrape the mushrooms onto a clean cotton kitchen towel. (Choose an old towel as the mushrooms will stain it)
Over a sink, twist the towel around the mushrooms to wring out as much liquid as possible.
Heat a large saucepan or skillet over medium to medium-high heat
Add 1 tablespoon of the butter and swirl to melt and avoid burning.
Add the mushrooms, thyme, a pinch of salt and a pinch of pepper.
Cook until the mushrooms release their liquid and continue to cook until the liquid evaporates and the mushrooms appear dry and begin to brown, about 5 minutes, stirring frequently.
Stir in the remaining 1 tablespoon butter and, when melted, add the red wine.
Bring the wine to the boil. Reduce heat. Season with additional salt and pepper if desired. Set Aside
Sit the1kg beef fillet on a roasting tray with1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. Or, sous vide for 1 hour at 45c.
When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins. If sous vide, place your vacuum sealed bag into an ice bath insetad.
Lay baking paper on a flat baking tray that will fit your whole wellington.
Slightly overlap two pieces of puff pastry on the baking paper. Ensure you remove the manufacturing plastic from the base at this point.
Make a flat base of the Duxelle across the length of the pastry. Ensuring you leave enough space around all edges so the pastry can seal.
Lay the chilled beef tenderloin over the Duxelle and spread the Pâté of the surface of the visible beef.
Cover with a light layer of the remaining Duxelle
Lay two more pieces of pastry over the beef and seal all edges.
Use cutter shapes of your choice to cut out pastry decorations for the top of the wellington
Brush with egg wash.
Bake in the oven until golden. Remove and rest for 15min.
Using a serrated carving knife. Slice about 8cm thick portions. Serve with your favourite full bodied red wine. (recommend a GSM or shiraz) honey roosted baby carrots, peppered green beans.