Beef Wellington

Rachel Allen’s traditional British dish is ideal for a dinner party
Monday , 21 January 2013
Beef Wellington
"For a dinner party I like to make individual beef Wellingtons. Ribboned carrots with honey and parsley are the perfect accompaniment," says Rachel Allen

Serves 4

INGREDIENTS
4 beef fillet steaks (about 150g each)
Plain flour, for dusting
250g ready made puff pastry
1 tsp Dijon mustard
1 egg, beaten
For the mushroom stuffing (Duxelles)
1 tsp olive oil
15g butter
100g shallots, peeled and finely chopped
250g mushrooms, finely chopped
Salt and ground
black pepper
75ml dry white vino
75ml double or regular cream
1 tbsp chopped tarragon
2 spring onions, trimmed and chopped

METHOD
1. To make the duxelles: place the olive oil and the butter in a large frying pan on medium heat. When the butter has melted, add the shallots and cook for 10 minutes, stirring occasionally.Add the mushrooms, season with salt and black pepper and cook for 6 to 8 minutes, stirring occasionally, then pour in the vino and cream and add the tarragon. Bring to the boil, then reduce the heat and simmer, uncovered, for about 10 minutes or until the mixture has thickened.
2. Stir in the spring onions, remove from the heat and spread the mixture out on a plate to cool.
3. To sear the beef, place a griddle pan or a frying pan on high heat and brown the steaks for 1 minute on each side, seasoning with salt and pepper. Remove from the heat and set aside, allowing the meat to rest for about 20 minutes until cool.
4. Preheat the oven to 220C.
5. Lightly dust a work surface with flour and roll out the puff pastry into a large rectangle, about 40 x 60cm and 3mm thick. If the work surface isn’t large enough, just roll out two smaller rectangles, each about 30 x 40cm. Using a sharp knife, trim the edges of the pastry (reserving the scraps for decorations, if you wish), then cut into four smaller rectangles (or cut the two smaller rectangles in half) so that you have four rectangles in total, each measuring approx 20 x 30cm.
6. Spread about half a tsp of the mustard evenly over one side of each piece of pastry, leaving a gap of about 1cm around the edges, then place a steak in the centre. Divide the duxelles between the four steaks, heaping it neatly on top of each one. Brush the edges of the pastry with a little of the beaten egg, then wrap up the steaks in the pastry as tidily as possible. Turn the parcels over so that the joins are facing down, then brush over the top with the beaten egg.
7. Place the beef Wellington on the baking tray in the oven and cook for 10 minutes, or until the pastry is golden, before turning the temperature down to 200C to cook for another 5 to 10 minutes.

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