- Beef fillet 1.2-1.3 kilos
- Rosemary 3 sprigs
- Butter 30 g
- Garlic 2 cloves
- Mushrooms 600 g
- Chicken livers 100 g
- Worcestershire sauce 1 teaspoon
- Truffle oil 1 teaspoon
- Breadcrumbs 100 g
- Puff pastry
- 1 egg
- Olive oil
- Traditional beef wellington is beef wrapped in pastry. Best meat for beef wellington is beef fillet, it is so tender. Go and get yourself about 1.2 – 1.3 kilos worth. This will easily serve 8 people. Sprinkle a nice pinch of salt and a little bit of pepper on the board. Remove leaves from 2 sprigs of rosemary. Rosemary and beef are the best friends in the whole wide world. Sprinkle rosemary leaves on the board so there is an even covering of salt, pepper and rosemary.
- Take your beef fillet and put it on the board with seasoning, then, press. This is how you can get even seasoning.
- Take a big pan and get it hot. Add 2 tablespoons of olive oil, 20 g of butter and 1 sprig of rosemary. Then, brown the fillet all over for 4 minutes. After that, remove your beef from the pan.
- Now, cook liver and mushroom pâté. Cook it in the same pan, in which beef fillet was pre-cooked. Add 10 g of butter and 2 tablespoons of olive oil. Then, add 2 chopped cloves of garlic, 2 sprigs of rosemary, 1 chopped red onion and a pinch of salt.
- Take 600 g of mushrooms, break them up with your hands and place into the pan. Cook your mushrooms for 15 minutes. Then, add 100 g of chicken livers, 1 teaspoon of Worcestershire sauce, plus 1 teaspoon of truffle oil. Cook for more 3-4 minutes. Then, place the mixture on the board and finely chop it. Then, add 100 g of breadcrumbs.
- Next, take your puff pastry. You will need 30cm by 40 cm sheet, 3-4 mm thick. Place it on the baking tray with baking paper. After that, spread your mushroom mixture over the pastry, leaving the space around the edges. Then, place your beef fillet on one side, leaving the edge. Paint a little bit of beaten egg onto the exposed bits of pastry. Roll it up, keep it tight, roll it over until it is tight. Pinch the edge and push it down. Squash the ends with a fork dipped in flour. Then, glaze the whole wellington with egg wash.
- To prevent a soggy bottom, give it a 2 minute blast on the hob before it goes into the oven.
- Your oven should have 210 degrees C. Place your beef wellington into the oven for 40 minutes. Put it on the bottom of the oven.
- After resting the meat for 5 minutes, it is ready to serve.
See: Other Beef Recipes by Jamie Oliver
See: Other Christmas Recipes by Jamie Oliver