Beef Wellington Recipe

Name: Beef Wellington Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: British
Ingredients: 28 Day Dry Aged Beef Whole Fillet, 1-1.5kg; 500g Puff Pastry Dough; 120g Pyman’s Chicken Liver Pâté with Chestnut Mushroom; 400g Organic Chestnut Mushrooms, diced; 1 Organic Onion, diced; 1 sprig of Organic Thyme; 2 Organic Egg yolks

Rated 4.7 stars by 3 users

Cuisine

British

Prep Time

25 minutes

Cook Time

30-40 minutes

Beef Wellington is the perfect way to showcase our organic beef. A true showstopper and dinner party winner, try this beef wellington recipe using our beef whole fillet. Whether you choose to use a pre-made puff pastry dough or make your own from scratch (see our suggested puff pastry recipe here), you can count on this beef wellington for your festive party needs.

Ingredients

28 Day Dry Aged Beef Whole Fillet, 1-1.5kg
500g Puff Pastry Dough
120g Pyman’s Chicken Liver Pâté with Chestnut Mushroom
400g Organic Chestnut Mushrooms, diced
1 Organic Onion, diced
1 sprig of Organic Thyme
2 Organic Egg yolks

Directions

Sear all the sides of the beef in a frying pan for a few seconds. Remove from the pan and leave to one side.
Fry the mushrooms and onions in the frying pan for a few minutes, then add the thyme to make the Duxelle. Move contents to a blender and blitz until combined.
Unfold the puff pastry dough and spread the pâté over it. Place the organic beef fillet on top and then layer the beef with the Duxelle. Wrap up the pastry.
Cook in a pre-heated oven (180°C) for 30-40 minutes, depending on how you like your beef.
Once cooked, slice and serve with a red wine gravy.