Beef Wellington is a fillet of beef that has been covered with duxelle, wrapped in pastry and baked.
To make Beef Wellington, you will need:
1kg beef tenderloin
Salt and pepper
1 Tbsp rice bran oil
¼ cup plain flour
½ cup water
¼ bunch sage, finely chopped
1 Tbsp butter
2 cups mixed mushrooms, sliced
1 garlic clove
½ bunch parsley, finely chopped
2 sheets puff pastry
1 egg yolk
How to make Beef Wellington:
1. Preheat oven to 190°C. Season the beef with salt and pepper. Heat the oil in a large heavy-based frying pan over a medium heat. Cook beef for 4 minutes, turning regularly, until well browned. Transfer to a plate.
2. Whisk the flour, egg, water and sage to form a batter, then fry to make fine crepes in a non-stick frying pan.
3. Heat the butter in a frying pan over a medium heat. Fry the mushrooms for 3 minutes until softened, then stir in the garlic. Arrange mushrooms and parsley on the beef and season well. Wrap beef in the crepes, then in puff pastry. Cut decorative patterns out of the pastry trim and add to the roll.
4. Glaze with the egg yolk and bake for 20-25 minutes or until golden and crisp. Serve with spinach and a preferred gravy or a crisp salad in summer.
NB. The crepes play a vital role in Beef Wellington. They act as a barrier and prevent the moisture and steam from the beef and mushrooms from getting to the puff pastry as it cooks. This is essential so that the pastry can rise and become crisp.