Beef Wellington with mushrooms and chestnuts
Servings Prep Time
2people 20minutes
Cook Time Passive Time
20minutes 60minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
20minutes 60minutes
Ingredients
Instructions
Sauce
  1. Chop garlic and onion into small pieces and cook on medium heat with 1 tablespoon of butter in a medium-sized pot.
  2. Just before the ingredients start to get some colour, add the red wine and then the beef stock. Let simmer on low heat until the sauce has reduced. The sauce should look shiny and be thick.
Beef Wellington
  1. Preheat your pan on high heat and sear the fillets on each side in the olive oil. Make sure not to cook the meat, it just needs the colour and the taste of the sear (keep the pan).
  2. Then season with salt, pepper and rub the fillets with a layer of mustard (not too much).
  3. Wrap it tightly in cling foil and put it in the fridge.
  4. Chop your mushrooms and the chestnuts into very small pieces and place them in the pan in which you seared the fillets. Add the butter. Now fry it on medium heat until the mixture is very dry. You want to get rid of as much liquid as possible.
  5. Prepare some more cling foil.
  6. Prepare some more cling foil and put the four slices of ham on it (4 slices for each fillet). Put some of the dry mushroom-chestnut mix on it. Place your beef onto it and some more mixture on and around the beef. Then wrap it up. The ham should be covering all of the mixture and the beef. Wrap very tightly in the cling foil and let rest for a few minutes.
  7. Get your pastry and cut it in half. Unwrap your beef and place it on the pastry. Wrap pastry very tightly around it. If you want to you could brush the pastry with some egg wash. Either way, wrap again tightly in cling foil and put in the fridge for another minimum 10 to 45 minutes.
  8. Preheat your oven to 200°C.
  9. Unwrap the beef and bake for around 20 minutes until golden brown. It really depends on the thickness and the sear of the Beef Wellingtons. I did mine for 23 minutes until I felt it was enough.
  10. In the meantime prepare the vegetables. Cut them into pieces and slowly fry them in a pan. Reheat the sauce.
  11. Once the Beef Wellingtons are done you should let them rest for 5 minutes. Plate everything and serve.