Beef Wellington with Mushroom Duxelle

Beef Wellington with Mushroom Duxelle

Follow this simple recipe, to ensure a perfectly cooked beef wellington everytime. Perfectly puffed pastry and succulent beef, with seasonal vegetables…

Prep time:

Cooking time:

Total time:

Serves: 6

750g Beef fillet or 6 fillet steaks

250ml Beef jus

12tsp Black olive tapenade

500g Puff pastry – cut into 12, 8 x 8cm squares

1 Egg yolk for glaze

2tbsp Milk for glaze

Mushroom Duxelle

1 Onion – finely chopped

1 Garlic clove – crushed

100g Button mushrooms – chopped

100g Chestnut mushrooms – chopped

10 Sprigs of thyme – leaves stripped

50g Butter

1tsp Dijon mustard

1tbsp Crème fraîche

Salt & pepper

  1. Fry the onions in the butter until soft, add mushrooms, garlic & thyme & cook for 15 minutes. Add the crème fraîche, mustard, salt & pepper & check the seasoning.
  2. Bake the puff pastry squares for 15 minutes or until golden, having glazed half of them with a mixture of egg yolk & milk.
  3. The mushroom duxelle and puff pastry squares can be made in advance & re-heated before serving.
  4. Roast the beef or fry your steaks & leave the beef to rest.
  5. In the meantime, spoon the unglazed puff pastry squares with tapenade & the warmed mushroom duxelle.
  6. Top with beef fillet & the glazed top hat and serve with beef jus.

Juliet Bidwell comes up with three ‘retro dinners with a twist’ including classic festive fare of smoked salmon, beef and that old favourite – trifle.

Photographs: David Merewether
Recipes Type: Main Courses

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