- 50g butter
- 1 large shallot, finely sliced
- 2 small or 1 large clove of garlic, finely sliced
- 10g porcini mushrooms, soaked, drained and finely chopped
- 300g mushrooms, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- generous pinch of salt
- generous twist of black pepper
- 1 tbsp parsley, finely chopped
- a drizzle of truffle oil (optional)
- 100g plain flour
- 2 eggs
- 300ml whole milk
- butter for frying
- 1 tsp beef dripping
- 2 fillet steaks (roughly 160g - 170g each and ideally cut from the middle of the fillet)
- 2 sheets of puff pastry
- 1 large egg, beaten
There is little more spoiling than perfectly cooked individual beef wellingtons. When made with the finest organic beef, it is a truly spectacular dish. We love to serve it on Christmas Eve when the whole family returns home or as part of a delicious New Year’s eve Feast with friends. Making a decorative pattern on the top makes it all the more special.
METHODDIFFICULTY: Hard 1 HR 10 MINS
Begin by making the mushroom duxelles as this will need to cool down before you begin your assembly. Place a pan over a medium heat and add the butter, shallots and garlic. Sauté gently for 2-3 minutes before adding the mushrooms and thyme. Season generously with the salt and pepper and continue to cook, uncovered, for a good 15-20 minutes until the mushrooms are nicely browned and any juices have evaporated. Stir through the parsley and your truffle oil (if using), spoon the mixture into a bowl and set aside to chill.
For the full recipe, please download our free recipe eBook for winter and the festive season below.