Classic Beef Wellington
Ask around and you’ll find that surprisingly few people have ever tried beef wellington. It’s a shame, because we love our beef wellington at Our Cow. But you can help change all this for the better, and this is just the recipe to help you make it happen.
Beef wellington holds a special place in the hearts of those that grew up with it. While it isn’t strictly easy to make, there is a beautiful simplicity to the ingredients and a homely feel to the whole process that hits all the right notes with us.
Give this beef wellington recipe a whirl and let us know what you think! There really isn’t much to it when it comes to ingredients! All you’ll need is:
- Two 400 g fillets of Our Cow beef
- Plenty of olive oil
- 500 g mushrooms of your choice
- A sprig of thyme – but just the leaves
- Two egg yolks
- Eight slices of prosciutto
- 500 g of puff pastry
For the red wine sauce
- 2 tablespoons of olive oil
- 200 g of beef trimmings
- 4 large spring onions – peeled and sliced
- 12 black peppercorns
- Another sprig of thyme
- 1 tablespoon of red wine vinegar
- 750 ml red wine
- 750 ml beef stock
This recipe serves four hungry mouths. But as it goes with good old-fashioned beef wellington, you’ll find yourself wanting more.
- The first step is to wrap your 400 g beef fillets in glad wrap and let them sit in the fridge overnight. This will help the beef find its shape.
- Removing the cling film, you’ll then want to lightly sear the fillets in a hot pan with a touch of olive oil. The goal here is to just lightly brown each side of your beef fillets.
- After you’ve removed your beef fillets from the pan and left them to rest, you’ll want to then chop up your mushrooms and fry those over a high heat with the thyme leaves and seasoning. The mushrooms will release their moisture, and after a while you’ll be left with a mushroom paste. Collect up this paste and leave it to cool in a bowl.
- Cutting your puff pastry in half, roll out each part into rectangles large enough to wrap your beef fillets on a lightly floured surface. Leave these to chill in the fridge.
- Laying four slices of prosciutto each out on two large sheets of glad wrap to make two square sheets of prosciutto (one for each beef fillet) spread your mushroom paste out over these squares.
- Placing the beef fillets in the centre of these prosciutto sheets, wrap the fillets into logs of roughly even thickness. Leave these in the fridge to chill for at least half an hour.
- Whisking the egg yolks with a tablespoon of water and a pinch of salt to make an egg wash. Remove the cling wrap from your fillet loaves and wrap each one with the pastry and brush all over with the egg wash. Chill for a further thirty minutes.
- For the red wine sauce – heat some oil in a pan, frying the beef trimmings until browned. Add the spring onion, peppercorns and thyme and cook to brown for a further five minutes.
- Adding in the vinegar, let it bubble away until dry, and add the red wine. You will want to let this boil until almost completely reduced. Add the beef stock and bring to the boil again.
- Bring the sauce back from the boil and let simmer for an hour, occasionally stirring to achieve a smooth consistency. Strain and season to taste.
- When you’re approaching mealtime, take out your loaves and lightly score the pastry. Brushing with the same egg wash as before. Bake at 200°C for 15 to 20 minutes. You will want to keep an eye out for a nice golden brown in your pastry.
- Reheat your sauce as you bake and let your loaves rest for 10 minutes after they have been in the oven, you’re now ready to serve!