- November 2017
- Serves 6
- Hands-on time 1 hour 20 min, oven time 30-50 min, plus chilling
”For the best flavour, take the time to cook the chopped mushrooms properly and buy the best beef you can. Use a meat thermometer and you can guarantee the meat inside will be juicy, tender and pink while the pastry crust is crisp and golden.” – Nick Deverell-Smith
- 36.1g (16.8g saturated)
- 43.1g protein
- 37.3g (3.8g sugars)
Ask your butcher for the centre of the fillet, which will give the wellington an even thickness and appearance. If you have a food processor, pulse it to finely chop the mushrooms and chestnuts to speed up the process. We served the wellington for the photo shoot topped with sage leaves fried in a little olive oil.
Make the wellington up to the end of step 5, up to 12 hours ahead, then cover and chill until ready to bake. Glaze with beaten egg just before baking. If you prefer, you can make the various stages up to 24 hours ahead, but don’t assemble it then as the pastry will start to discolour. Brown the beef, make the duxelles (fried mushrooms), then wrap separately in cling film and store in the fridge (wrapping the fillet tightly helps it keep its shape). Roll out the pastry and assemble just before baking.
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