This is an impressive dish and one that’s easier than it looks. Beef Wellington is great for a Sunday roast or a romantic dinner.
Tip: You could replace the mushroom paste with an olive and anchovy paste or even make a Wellington without the paste.
- Put the mushrooms, nuts and herbs into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, to cook out the moisture from the mushrooms.
- Preheat the frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 seconds on each side (only) to colour the meat. Remove the beef from the pan and brush all over with the mustard. Tightly roll up the fillet in cling film and place in the fridge for 20 mins to allow the beef to set.
- Preheat the oven to 200 °C.
- Lightly score the pastry at 1cm intervals and glaze with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180 degrees and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving. The beef will be medium (slightly pink) at this stage.
- 400 g Roughly chopped Mushrooms
- 3 g Freshly chopped Rosemary
- 3 g Freshly chopped Parsley
- 10 g Cashew Nuts
- Sea Salt and Ground Pepper for seasoning
- Olive Oil for cooking
- 750 g Prime Beef Fillet
- 2 tbsp English Mustard
- 500 g Puff Pastry (store bought or homemade)
- Flour for dusting
- 2 Egg yolks, beaten