Beef Wellington

Name: Beef Wellington
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Yield: Serves 6
Ingredients: 2 French shallots, finely chopped; 50 g (1¾ oz) unsalted butter; 500 g (1 lb) button mushrooms, finely chopped; 1 clove garlic, finely chopped; 10 slices Parma ham; 800 g (1 lb 10 oz) block puff pastry; 1 egg, beaten; 120 ml (4 fl oz) oil; 1.6 kg (3 lb 4 oz) beef eye fillet; 1 small onion, chopped; 1 small carrot, chopped; 50 ml (1¾ fl oz) dry Madeira or sherry; 1 small leek, chopped; 500 ml (16 fl oz) brown stock; 50 ml (1¾ fl oz) dry Madeira or sherry

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

Beef Wellington is the name given to fillet of beef lightly covered with duxelles (shallots and mushrooms cooked in butter) and/or a good liver pâté, then wrapped in puff pastry and cooked until golden.

Ingredients

1.6 kg (3 lb 4 oz) beef eye fillet
120

Main course
Winter

Method

Preheat the oven to hot 220°C (425°F/Gas 7). Remove and reserve the thin muscle from the side of the main beef fillet. Remove and discard the shiny surface membrane and tie the fillet with string at 2 cm (¾ inch) intervals.
Roughly chop the beef trimmi