Classic beef wellington
- October 2015
- Serves 8-10
- Hands-on time 50 min, oven time 30-35 min, plus chilling
The all-time luxurious dinner party recipe. Nothing beats cutting into a crispy, golden puff pastry and revealing a blushing pink beef fillet inside.
- 29.7g (13.1g saturated)
- 17.6g (0.7g sugars)
Sear the beef fillet up to 48 hours in advance and wrap tightly in cling film to give it the perfect cylinder shape.
Chicken liver pâté – or even foie gras – is sometimes used instead of the mushroom filling (the filling is also often called mushroom duxelles or mushroom pâté).
You can make the mushroom filling up to 24 hours in advance (keep it covered in the fridge).
If your fillet weighs slightly less than 1kg, make sure to check the meat 5 minutes before the given time.
Prepare the beef wellington up to the end of step 6. Keep for up to 12 hours in a sealed container (or wrapped in cling film if the glaze has dried) in the fridge.
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