Beef Wellington

Oliver Macmillan, The Hadleigh Ram




1 kilo Center-cut beef fillet

Rapeseed oil

750g Button mushrooms

2 tbsp Unsalted butter

2 Garlic cloves

500g Puff pastry

4 Eggs, beaten

8 Banana shallots

2 Springs of thyme

Dijon mustard

150ml White wine



 1. In a medium sized frying pan, using rapeseed oil, sear off the seasoned beef fillet until nicely caramelised of each side. Then transfer onto a resting rack, leave to rest for 10 minutes.

2. For the Mushroom Duxelles: Finely chop mushrooms, garlic & shallots in a food processor. When blitzed squeeze all excess water out. Heat a saucepan on medium to high heat, add 1 tablespoon of butter. Add mushroom mix to saucepan. Add a pinch of salt, black pepper & thyme. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown (approx 5 minutes). Stir in remaining tablespoon of butter and, when melted, add the white wine. Cook, stirring frequently, until the wine has evaporated. Remove from heat and cool.

3. Roll out pastry to a rectangle about 4-5 mm thick. With a pastry brush, coat the beef fillet in Dijon mustard. Then cover the top with 1cm thickness of mushrooms.

4. Sit beef fillet on one edge of the pastry. Roll fillet until it is completely covered. Beat eggs yolks and use to seal pastry edges. Finish by egg washing the top of the beef wellington.

5. Leave in fridge for 20 minutes to rest.

6. Pre heat oven to 200oC  fan or 180oC gas. Cook until pastry is crispy and golden.