Named after Arthur Wellesley, the first Duke of Wellington, beef Wellington is ideal for a dinner party.
- 1 hr 15 mins + cooling
FOR THE BEEF WELLINGTON
- 1kg beef fillet
- 60ml wholegrain Dijon mustard
- 8 slices prosciutto, Parma or Serrano ham
- 2 x 400g sheets puff pastry, defrosted
- 1 egg yolk
- 15ml milk
FOR THE MUSHROOM PÂTÉ
- 500g portabellini mushrooms, roughly chopped
- 15ml butter
- olive oil, for frying
- 15ml thyme, leaves picked
FOR THE SAUCE
- 250ml cream
- handful thyme
- 1 rosemary sprig
- 50g pecorino, finely grated
- For the pâté, blitz the mushrooms until they reach the consistency of a spreadable pâté. Heat the butter and a splash of oil on high and fry the mushroom pâté and thyme for about 10 minutes or until no moisture is released. Season. Cool.
- For the beef, preheat oven to 200°C. Season the fillet. Heat a splash of oil on high and fry the fillet for about 2 minutes on each side or until browned all over but still pink on the inside. Cool.
- Cover the cooled fillet with mustard. Press the mushroom pâté around the top and sides of the fillet. Cover completely in the ham. Roll tightly in plastic wrap and chill in the fridge for 15 minutes.
- Cover the fillet in a single layer of puff pastry, pinching seams closed. Use offcuts to decorate the pastry. Combine the egg yolk and milk and brush over the pastry. Chill in the fridge for about 10 minutes or until firmed up.
- Bake the wellington for 30 minutes for medium-rare or until cooked to your liking. Remove from the oven and rest for 10 minutes before slicing.
- For the sauce, bring all the ingredients to a simmer on medium, then cook for about 10 minutes, stirring often until the cheese has melted. Strain. Serve hot or cold with the beef.
Serve with roast baby potatoes and blanched green beans.
The beef wellington – a dish of beef, mushrooms, truffles, Madeira wine and pâté cooked in pastry – was named in honour of Arthur Wellesley, the first DUKE OF WELLINGTON, who became a national hero in Britain after defeating Napoleon at Waterloo in 1815.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Duxelle is the term used for mushroom pâté. You can use any mushrooms of your choice including button and exotic. Try chicken liver pâté for a variation.
Magazine issue date: March, 2017