Prep time: 1hr 30 minutes, Cooking time: 25 min
For the wellington
600g Centre Cut Beef Fillet 1tbsp Dijon Mustard
Salt and Pepper
For the Mushroom Duxelles
500g Chestnut Mushrooms
1 Banana Shallot (Finely Diced) 1 Garlic clove (Minced)
50ml Maderia wine
25ml Double Cream
To Build
10 Slices (Very Thin) Pancetta 1 Sheet Puff Pastry
1 egg
Method
The Wellington can and should be made A minimum of 5 hours before using, even up to two days before cooking will be perfectly fine.
Pre heat a frying pan on a medium heat, season Beef Fillet with Salt and Pepper. Rub a tbsp of oil over the beef fillet and sear in the hot pan until golden all the way around.
Place on a plate, Brush with the mus- tard and set aside in the fridge.
In the same pan add your diced shallots and garlic followed by the chestnut mushrooms. Important to add a generous pinch of salt to the mushrooms to help draw out all the water from the mushrooms.
Cook over a high heat until you are confident almost all the moisture
is withdrawn. Add the Madeira, and cream and cook until almost evaporated.
Transfer the mushrooms to a food processor and pulse until a pate- like consistency. Allow this to cool before assembling.
Lay down a sheet of cling film leaving it attached to the roll. Lay down your slices of pancetta so they very slightly overlap. On top of this goes your mushroom duxelles and you need to smooth until you achieve an even layer covering the pancetta.
Place the Beef Fillet in the centre and carefully roll the pancetta around the fillet. Pull it tight with a few turns of the cling film and allow to sit in the fridge for 30 mins before next step.
Lay down the sheet of puff pastry and brush with egg wash.
Remove fillet from the cling film and again roll the fillet in the pastry. It’s important that you get a good seal and that the seal is at the bottom of the wellington. Brush with egg wash and its ready for the oven.
Cook at 210°C for 22-25 minutes. Allow to rest for minimum 10 minutes before serving.
