Beef Wellington with Red Vino Gravy

Master this British classic with Ed Baines' easy-to-follow recipe
Monday , 27 May 2013
Beef Wellington with Red Vino Gravy
Beef Wellington with Red Vino Gravy

INGREDIENTS
Beef dripping or vegetable oil
Salt and freshly ground black pepper, to taste
375g beef fillet
3 large shallots, chopped
10 button mushrooms, chopped
Sprig fresh thyme, leaves finely chopped
2 slices of brown bread, made into breadcrumbs
½ glass red vino
Flour, for dusting
1 x rough puff pastry
1 tsp English mustard
1 egg, beaten

FOR THE RED VINO GRAVY
600ml beef stock
25g butter
1 glass red wine

METHOD
1. Heat a little beef dripping or oil in a frying pan.
2. Season the beef fillet then seal on all sides in the hot pan until nut-brown. Remove the beef from pan and set aside.
3. Fry the shallots and mushrooms in oil with the thyme. Add the breadcrumbs and cook for another 30 seconds, then add the red vino. Cook until it thickens then finely chop to create a mushroom pâté. Allow it to cool.
4. Preheat the oven to 200C. Grease a roasting tray with a little oil. On a floured working surface, roll out the pastry to a rectangular shape large enough to enclose the beef fillet – about triple the width of the fillet and one and a half times the length.
5. Spread with the mustard, cover with the cooled mushroom pâté and place the beef along the bottom edge of the rolled-out pastry. Roll the beef with the pastry to cover. Seal the edges, folding the ends together to keep the juices in. Brush with beaten egg and slide onto the greased tray. Refrigerate for at least an hour.
6. Roast the Wellington in the oven until the pastry is golden. This will take about 20 to 30 minutes.
7. Meanwhile, to make the red vino gravy, pour the stock into a saucepan and reduce on a high heat by three quarters. Add the butter and whisk vigorously.
8. Place the red wine into a separate saucepan and also reduce by three quarters. Whisk the reduced vino into the stock and butter mixture.
9. To serve, cut the beef so that you can see the pink of the meat and serve with fresh seasonal vegetables.

My personal favourite to serve with this particular dish is boiled and buttered Savoy cabbage.

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