Wild Mushroom Beef Wellington
How to make Wild Mushroom Beef Wellington Recipe
SERVES 8
Ingredients:
3 pounds filet of beef in one piece
1 pound mushrooms, sliced
2 sheets puff pastry, thawed if frozen
8 ounces peppercorn pâté
Method:
Preheat the oven to 350°F. Remove all fat from the meat. Tie the beef in four places with kitchen twine so it holds its cylindrical shape while cooking. Season with sea salt and cracked pepper.
In a hot nonstick skillet, sear the meat all over, including the ends, about 4 minutes. Transfer the meat to a baking sheet and roast for 10 minutes. Remove from the oven and let cool completely.
Raise the oven temperature to 475°F. Meanwhile, in the same skillet, cook the mushrooms for 6 minutes, or until most of the liquid has evaporated. Lightly season with sea salt and pepper and set aside to cool. As soon as both the meat and mushrooms are cool, join the two sheets of puff pastry together.
Trim off a thin strip for decoration. Beat the pâté until soft and spread liberally over the pastry, leaving a 1 1/2-inch border. Top with the mushrooms. Remove the twine from the cooled filet and place the meat on top of the mushrooms. Wrap like a present, making sure the filet is totally encased. Line a baking sheet with parchment paper and transfer the wrapped filet to the baking sheet, seam side down.
Decorate the top with thin strips of pastry and cracked black pepper. Bake for 5 minutes, then lower the temperature to 350°F and bake for 45 minutes for medium doneness.
Let rest for 10 minutes before transferring to a platter, slicing, and serving. Hint: Before baking, brush the pastry with beaten egg for a gorgeous golden finish.
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| Wild Mushroom Beef Wellington |
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