Cooking instructions
Scroll down for detailed instructions.
To prepare the beef:
- Season the beef and sear in a hot pan until caramelised on all sides
- Brush the beef fillet with Dijon mustard, set aside whilst making the duxelle and crêpe
For the duxelle:
- Peel and finely chop the mushrooms into a small dice, before caramelising in a heavy pan with some vegetable oil, thyme and garlic
- Grate the truffle (if using) into the mushrooms
- Chill the mushrooms then wrap in a cloth and squeeze to remove any excess moisture
For the crêpe:
- Whisk 140ml milk with 60g flour and 1 egg, season with salt and pepper and 10g of chopped tarragon
- Cook the crêpe in a large non-stick pan over a medium heat, until golden on both sides
To construct the Wellington:
- Lay 3 long layers of cling film on a table
- Lay the crêpe in the middle of the cling film covering an area enough to cover the beef fillet
- Press the duxelle into an even layer on top of the crêpe
- Place the beef on top and wrap it in the crêpe and duxelle
- Roll it tight in the cling film and allow it 30 minutes to set in the fridge
- Lay 3 long layers of cling film on a table
- Lay the sheet of puff pastry in the middle of the cling film and egg wash to help it stick
- Unwrap the beef and place it in the middle of the sheet of puff pastry then wrap the pastry tightly around the beef
- Roll it tight in the cling film and chill in the fridge for 30 minutes to set
- Apply a final layer of egg wash on top of the the pastry and gently score with a knife
To cook the Wellington:
- Preheat the oven to 200°C/Gas 6. Cook for around 25-30 minutes or until it reaches 33°C in the centre
- Rest for 10-15 minutes or until it reaches 42°C to 45°C for medium-rare
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