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Quanitity Ingredient
1 kg Prime Beef Fillet
1 x packet frozen Puff pastry. Cut into two. Roll into x 2 rectangular peices
50g Butter
1 Carrot - roughly chopped
50g Smoked bacon - chopped
1 stick Celery - roughly chopped
2 tbls Tomato puree
200g Button mushrooms - chopped
6 shallots Finely chopped
2 garlic cloves Crushed
Handful finely chopped Corriander
100ml Port
Dash Worcestershire Sauce
1 Ltr Beef stock - stock pots concentrates are great
1 tbls Redcurrant Jelly

Beef Wellington – Serves 4

Firstly make the pancakes:

1. Follow our recipe in the resources section and remember to make 6x 6inch diameter pancakes.

Secondly make the Duxelle:

1. Combine all the ingredients and sauté on medium heat for approximately 20minutes or until the water has absorbed and mixture is softened, stirring occasionally.

For the beef:

1. Rub the olive oil onto the beef. Heat a thick bottomed roasting tin until smoking. Add the beef to the pan and seal all over. 2. Season the beef with cracked black pepper. 3. Remove from the pan and cool on a rack.

Assemble the Wellington:

1. Roll out the puff pastry and cut in half to form 2 rectangles large enough to cover the beef. 2. Line one rectangle of puff pastry with the pancakes, leaving a 1 ½ inch border all around. 3. Spread the pâté over the pancakes and then spread the duxelles over the pâté. 4. Place the beef on top. 5. Carefully bring the pancakes up and over the beef. 6. Brush the border with melted butter. 7. Cover with the remaining puff pastry and form into a parcel using a little melted butter to seal. 8. With a sharp knife gently score the top of the parcel with 1 inch long cuts to create air vents. 9. Brush liberally all over with the remaining melted butter. 10. Trim the edges to remove excess pastry and refrigerate until ready to cook.

To cook:

1. Place in a preheated oven at 180C/ 350F/ Gas 4, on the middle shelf for 40minutes (medium/ rare), 50minutes (medium) and 1hour (well done). 2. Remove from the oven and leave to rest for 10minutes before serving.

Serve the Wellington with a port and red currant sauce:

1. In a heavy bottomed pan heat the olive oil. 2. Add smoked bacon, shallots, garlic, carrots, celery and sauté gently until lightly golden. 3. Add tomato puree and stir until slightly caramelised. 4. Add the port and if in a commercial kitchen flambé- we do not recommend this in a domestic kitchen. 5. Add ½ the coriander and stock – season 6. Simmer gently until reduced by half, then strain- do not mash through the sieve. 7. To serve add a knob of butter, the remaining coriander and if necessary thicken with corn flour.

To serve the Beef Wellington:

1. Cut into 4 slices. 2. Place 1 slice on a plate with crushed, buttered new potatoes, fresh green vegetables, such as sugar snaps, feves, asparagus and peas. 3. Nape 1 tbsp of the port and red currant sauce gently over the beef and serve the remaining sauce to the side.

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