- 400g of beef fillet
- 400g of portobello mushrooms
- 4 slices of smoked bacon
- English mustard for brushing the meat
- 200g of puff pastry
- 2 cloves of garlic
- 3 sprigs of thyme
- 2 eggs yolks
- Sea salt and cracked black pepper
Making a good Beef Wellington can be difficult. You can find yourself facing a soggy bottom that would make Mary Berry cry...
But with this foolproof recipe you can make a seriously tasty Beef Wellington – without a soggy bottom in sight!
Pre-heat the oven to 200C. Heat some oil in a large pan and quickly fry the beef, which has been seasoned with sea salt and cracked black pepper, until it’s brown. Remove and allow it to cool, and then brush with mustard.
Roughly chop the mushrooms and blend in a food processor with the thyme, garlic and salt to form a puree. Scrape the mixture into a hot, dry frying pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
Lay out the 4 slices of smoked bacon, each one slightly overlapping the last. With a pallet knife or spoon spread the mushroom mixture evenly over the bacon.
Place the beef fillet in the middle and neatly roll the bacon and mushrooms over the beef. Refrigerate for 10-15 minutes on a plate, this allows the Wellington to set and helps keep the shape.
Roll out the pastry quite thinly to a size that will cover the whole beef (you can use frozen puff pastry). Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold in the ends
neatly covering both sides
Place pastry on a tray and egg wash over the top. Chill again to let the pastry cool, for approximately 5 minutes. Egg wash again before baking at 200C for 35–40 minutes. Rest for 8-10 minutes before slicing. Enjoy.
Just call yourself a master chef.