The Beef Wellington Recipe Also known as Boeuf en croûte, this is always an impressive dinner-party main course.
2 1⁄4lb (1kg) fillet of beef, cut from
the thick end, trimmed of fat
freshly ground black pepper
2 tbsp sunflower oil
3 tbsp unsalted butter
2 shallots, finely chopped
1 garlic clove, crushed
9oz (250g) mixed wild mushrooms,
1 tbsp brandy or Madeira
18oz (500g) packet ready-made
all-butter puff pastry, or see pages
370–1, steps 5–12
beaten egg, to glaze
1 Preheat the oven to 425°F (220°C). Season the meat with salt and pepper.
2 Heat the oil in a large frying pan and cook the beef until browned all over.
3 Place the beef in a roasting pan and roast for 10 minutes. Remove and leave it to cool.
4 Melt the butter in a pan. Cook the shallots and garlic for 2–3 minutes, stirring, until softened.
5 Add the mushrooms and cook, stirring, for 4–5 minutes, until the juices evaporate.
6 Add the brandy. Let it bubble for 30 seconds. Remove from the heat and leave to cool.
7 Roll out one-third of the pastry to a rectangle, about 2in (5cm) larger than the beef.
8 Place on a baking sheet and prick with a fork. Bake for 12–15 minutes, until crisp. Cool.
9 Spread one-third of the mushroom mixture on the center of the cooked pastry.
10 Place the beef on top and spread the remaining mushroom mixture over the meat.
11 Roll out the remaining pastry and place it over the beef, tucking in the edges.
12 Brush the beaten egg around the edges, and press down the raw pastry to seal.
13 Brush the egg all over the uncooked pastry case to glaze.
14 Slit the top for steam to escape. Bake 30 minutes for rare and 45 minutes for well done.
15 If the pastry starts to become too brown, cover loosely with a sheet of foil.
16 Remove from the oven and let it stand for 10 minutes before serving. Slice the dish using a very sharp knife.