Beef Wellington (Great Britain) - Miele H 6000 Recipe Book

Meat and poultry

Beef Wellington (Great Britain)

Preparation time: 120 minutes
Serves 6–8
Ingredients
1000 g fillet of beef
Freshly ground black pepper
15 ml oil
30 g butter
2 shallots
250 g mushrooms
1 large sprig of thyme
100 ml extra dry vermouth or dry white
wine
150 g smooth liver paté
15 g fresh parsley
12 slices of unsmoked streaky bacon
500 g puff pastry
1 egg
Accessories
Baking tray
Pan
Preparation
Pre-heat the oven using Fan Plus at
250 °C. Season the fillet of beef with
the black pepper and rub with the oil.
When the oven is at temperature, place
the beef on the universal tray or in a
roasting pan and sear in the oven for
15 minutes. After searing, set the beef
to one side to cool.
Peel and finely dice the shallots, clean
the mushrooms and finely dice them.
Melt the butter in the pan and fry the
shallots for 3–4 minutes until softened.
Add the finely chopped mushrooms
together with a sprig of thyme and cook
for a further 5–6 minutes. Pour in the
wine and cook until the wine has been
120
reduced and the mixture is dry. Allow to
cool, then remove the sprig of thyme,
stir in the liver paté and the chopped
parsley. Season to taste, then set aside
to cool completely.
Overlap two pieces of cling film on a
clean work surface or large chopping
board. Lay out the slices of streaky
bacon in two rows, slightly overlapping
each other. Spread half the mushroom
mixture over the bacon. Sit the beef on
it and spread the remaining mushroom
mixture over the top of the beef. Using
the edge of the cling film, draw up the
streaky bacon around the beef fillet to
create a tight sausage shape. Place this
in the fridge while you roll out the
pastry.
Lightly flour the work surface and roll
out the pastry to a 28 cm square about
0.5 cm thick and large enough to
enclose the beef. Carefully remove the
cling film from the beef and place the
beef in the middle of the pastry. Brush
the edges of the pastry with some of
the beaten egg and fold it over the beef
to enclose it.
Place the Beef Wellington on the
universal tray with the seam
underneath. Brush the pastry with the
remainder of the beaten egg and use
any scraps of pastry to create
decorations if desired. Chill Beef
Wellington for at least 30 minutes or
overnight