Beautiful Beef Wellington

Ingredients

• 1.25 kg Beef Fillet (center‑cut, trimmed by butcher)
• 1 pinch Sea Salt (coarse sea salt)
• 1 pinch Black Pepper (freshly ground)
• 3 sprigs Fresh Rosemary (plus extra for pan)
• 2 tbsp Olive Oil (extra‑virgin, for searing)
• 30 g Unsalted Butter (cut into cubes, for pan and pastry)
• 2 cloves Garlic Cloves (minced)
• 1 medium Red Onion (finely chopped)
• 600 g Mixed Mushrooms (cleaned and broken by hand)
• 100 g Chicken Livers (trimmed of sinew)
• 1 tsp Worcestershire Sauce
• 1 tsp Truffle Oil (a capful, adds depth)
• 50 g Dry Breadcrumbs (handful, to absorb juices)
• 1 sheet All‑Butter Puff Pastry (about 30 cm × 40 cm, high‑quality)
• 1 large Egg (beaten for egg wash)
• 1 tsp Flour (for dusting fork)
• to serve Mixed Greens (for plating)

Instructions

1. Season the Beef

   Pat the beef fillet dry, sprinkle a pinch of sea salt, a pinch of black pepper and 2‑3 sprigs of chopped rosemary. Press lightly to adhere the seasoning evenly.

   Time: PT5M

2. Brown the Beef

   Heat 2 tbsp olive oil and 30 g butter in a heavy‑bottomed skillet over high heat. Add the fillet and sear all sides, about 4 minutes total, until a deep golden crust forms.

   Time: PT4M

   Temperature: high heat

3. Make Mushroom & Chicken Liver Pâté

   In the same pan, discard excess fat, add a splash of olive oil and 30 g butter. Sauté 2 minced garlic cloves, 2 sprigs rosemary, and the chopped red onion with a pinch of salt for 2 minutes. Add the broken mushrooms and cook 15 minutes, stirring occasionally, until softened. Stir in the chicken livers, Worcestershire sauce, and truffle oil; cook 3‑4 minutes until the livers are just cooked through. Transfer to a board and stir in a handful of dry breadcrumbs to absorb juices.

   Time: PT20M

   Temperature: medium‑high

4. Prepare the Puff Pastry

   Lay the all‑butter puff pastry sheet on a lightly floured surface. Roll gently to a rectangle about 30 cm × 40 cm, keeping the thickness even.

   Time: PT10M

5. Assemble the Wellington

   Spread the mushroom‑liver pâté evenly over the pastry, leaving a 2‑cm border. Place the browned beef fillet in the centre. Brush the exposed pastry border with beaten egg, then roll tightly, sealing the edges. Pinch the seam and press the ends with a fork dusted in flour.

   Time: PT10M

6. Pre‑Bake on the Hob

   Place the assembled Wellington seam‑side down in the hot skillet for about 2 minutes to give the bottom a quick blast and prevent sogginess.

   Time: PT2M

   Temperature: high heat

7. Bake

   Transfer the Wellington to a baking tray, brush the whole surface with a final egg wash, and bake in a pre‑heated oven at 210 °C for exactly 40 minutes, positioning it on the bottom rack for maximum bottom heat.

   Time: PT40M

   Temperature: 210°C

8. Rest and Serve

   Remove the Wellington from the oven, transfer to a cutting board and let rest for 5 minutes before slicing. Serve on a bed of mixed greens with your favourite gravy.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g