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Beef Wellington

by Claire Winlow (follow)
Party (139)      Puff Pastry (21)      Mains (14)      Beef Fillet (1)     
There are various theories on the history of Beef Wellington. It may have been created to honor the Duke of Wellington or be named after the Wellington boot of which is resemblms. Whatever the history, this makes a very special dinner which will impress your guests. Traditionally, it involves a fillet of beef covered in luxurious pate and sliced mushrooms before being wrapped in pastry. However, my recipe below has been borrowed from my Mum who uses sausage meat instead. I buy the puff pastry already rolled which makes preparation time much quicker.



beef wellington
Beef Wellington


Preparation Time: 20 minutes
Cooking Time: 45 minutes rare or 1 1/2 hours for well done
Makes: 6 generous servings

Ingredients
1.2kg beef fillet
1 tablespoon oil
Freshly ground pepper
2 tablespoons of grain mustard
3 large sausages
1 beaten egg
1 sheet ready rolled puff pastry

Method
Remove any excess fat or sinew from the fillet
Fold the thinner end of the fillet up and tie with a piece of kitchen string. This will make the fillet the same size along it's length to ensure even cooking.
Heat oil in a hot pan and brown the fillet all over to seal in the juices.
Remove the string and allow the meat to cool for a short time.
Place fillet of beef on puff pastry sheet
Rub over freshly ground pepper and spread mustard along the length of the meat.
Skin the sausages and spread the meat over the fillet
Fold over the pastry on both sides using a little beaten egg to stick the pastry.
Use a fork to gently score where the edges join to ensure a good seal.
Use any excess pastry to make some shapes or leaves to decorate
Brush pastry with remaining beaten egg
Cut a few slits in the pasty to allow steam to escape and then place in the oven at 210 degrees or Gas Mark 6.
Cook for 45 minutes for rare and 1 hour 30 minutes for well done. Once cooked allow to rest for 10 to 15 minutes before slicing.



beef wellington
Fillet of Beef on the pastry with sausage meat spread on top



beef wellington
Fold pastry around the beef



beef wellington
Score pastry with a fork to secure



beef wellington
Use leftover pastry to make a few decorations



beef wellington
Golden and delicious


If you would prefer the more traditional recipe then forget the mustard and sausage meat and use 125g of firm pate and place some sliced mushrooms on top before rolling over the pastry.

Categories
#Beef Fillet
#Party
#Puff Pastry
#Mains
I like this Recipe - 7
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