Ingredients

Text Recipe

1. Trim any sinew off your beef fillet and then season the fillet all over with a generous amount of salt.
2. Heat your pan over a high heat and add the oil. Sear your beef fillet on all sides until it has a nice golden brown colour.
3. Meanwhile make a Duxelle from button mushrooms and onions. Dice the mushrooms and onions very finely with a knife and mix together.
4. Remove your seared beef from the pan and set aside. Put your Duxelle mixture in the same pan and cook for 8-9 minutes until the mixture is dried out. Take the pan off the heat and set aside.
5. Smear the mustard all over the beef fillet and set aside again.
6. Flour a clean surface and your pastry and start to roll the pastry out. When the pastry is rolled out fully add the Duxelle mixture and spread it into a square shape in the middle of the pastry. Place your beef at the back of the pastry square. Trim any extra pastry off and then roll the beef up in the remaining pastry.
7. Fold and crease the pastry at the bottom and fold the edges in and underneath.
8. Flour a baking tray and place the Beef Wellington onto it. Brush the pastry with egg wash and then score the pastry with a knife.
9. Put in the oven at 180C/360F for 25 minutes.
10. When the pastry is crispy and golden take it out of the oven and let the Beef Wellington rest for 5-10 minutes. Cut into thick slices and serve.