For this classic dish with a twist, we use Paxo with mushrooms in a simple Duxelle and wrap the dish in McDougalls Shortcrust Pastry.
Prep Time: 1 hours
Cooking Time: 30 mins
- 1kg Whole beef fillet (cut from the centre for an even size)
- 10ml Olive oil
- 60g Butter
- 250g Spinach (washed)
- 250g Chestnut mushrooms (washed and finely chopped)
- 50g Paxo Sage & Onion Stuffing
- 500g McDougalls Shortcrust Pastry (made as per instructions)
- 1 Egg yolk
1. Preheat over to 220°C.
2. Pat the beef fillet dry with kitchen paper and then season.
3. Heat the oil and half the butter in a large frying pan and sear the fillet on all sides until browned. Remove the beef from the pan and place on a clean plate.
4. Place the spinach in a colander and pour over boiling water until it wilts; then pour over cold water to cool and squeeze as much of the water out as possible. Place to one side.
5. For the Duxelle, sauté the mushrooms in the remaining butter for approximately three minutes and then stir in the Paxo Sage & Onion Stuffing and allow to cool.
6. Lay a large sheet of cling film onto the work surface and evenly spread the Duxelle in a rectangle onto the cling film (so that when it's wrapped over the fillet, the fillet will be completely encased). Then scatter the spinach evenly over the Duxelle.
7. Place the fillet on top of the spinach and Duxelle and carefully lift the cling film around, so the fillet is encased. Tighten both ends of the cling film and chill in the fridge for approximately 30 minutes or until the Duxelle is firm around the fillet.
8. Roll out the pastry into a large rectangle (enough to cover the fillet), approximately three millimetres thick. Place on a non-stick baking tray. Cover and rest for at least 15 minutes.
9. Carefully remove the cling film from the fillet and place in the centre of the pastry.
10. Water wash down one edge of the pastry and wrap both sides of the pastry around the fillet so there is some overlap.
11. Seal and turn over, so the seal is now at the bottom of the Wellington.
12. Evenly score the pastry and then brush with egg yolk.
13. At this stage you can keep the Wellington in the fridge for up to 24 hours before baking.
14. Bake until golden brown for approximately 30 minutes (medium-rare) and allow to rest for at least 15 minutes before serving with a selection of seasonal vegetables and Bisto gravy.
To check if the beef is cooked, you can probe the Wellington through the base