Beef Wellington

1 serving

For the beef (1):
Lurpak Cooking Mist
Beef fillet, around 1kg
English mustard
Puff pastry, thawed if frozen
2 egg yolks, beaten
Freshly cracked salt 
Black pepper 
For the Duxelles (2): 
1 lb brown button mushrooms
1 clove of garlic, minced
A few sprigs of thyme

Beef Wellington


1. Preheat oven to 180 degrees C.
2. Generously season the fillet with salt and pepper. Spray Lurpak Cooking Mist on a hot pan, add the fillet and sear on all sides until browned (do not cook, just brown the meat). Remove the fillet from the pan, and brush the fillet generously with English mustard on all sides then leave to cool. 
3. Place the mushrooms in a food processor and add the garlic, then pulse until the mushrooms are finely chopped. Place the chopped mushrooms into a hot and dry pan; add a few sprigs of thyme and let cook down, allowing all the moisture to leave the mushrooms. When the moisture released by the mushrooms has entirely boiled away, set aside the mushrooms to cool. 
4. Spread the mushroom mixture along the length of the fillet. Roll out a piece of plastic wrap and cover the fillet tightly with the plastic forming a log shape. Place in the fridge for 15 mins.
5. On a large surface, roll out a large piece of plastic wrap. Roll out the puff pastry to a length large enough to cover the entire fillet. Place the pastry on top of the plastic wrap, then place the fillet in the center of the pastry. Brush egg yolks along the edges of the pastry. Holding the plastic wrap of the side closer to you, fold the plastic wrap with the pastry forward and cover one side of the fillet. Then, roll the fillet forward tightly like a parcel whilst pressing the seams together firmly and tucking the ends under. Twist the ends of the plastic wrap and tighten as much as possible. Place in the fridge for 5 mins. 
6. Unwrap the fillet and brush the pastry with egg yolk for a golden finish. Place in a roasting tray in the oven for 25-30 mins. Remove from the oven, let rest then slice and serve

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