Ingredients

For the Mushroom Duxelle:

25g unsalted butter
1 tbsp vegetable oil
2 shallots, finely diced
8 chestnut mushrooms, finely chopped
2 tbsp double cream

For the Beef Wellington:

10g vegetable oil
1.2kg beef fillet
Salt and freshly ground black pepper, to taste
3–4 crêpes (store-bought or homemade)
225g ready-made puff pastry
2 free-range egg yolks, lightly beaten

Method

1. 1. Make the Mushroom Duxelle:

   1. Heat the butter and vegetable oil in a pan over medium heat.

   2. Add the diced shallots and sauté for 2 minutes, stirring frequently.

   3. Add the mushrooms and reduce the heat slightly.

   4. Cook for 10–12 minutes, stirring often, until the mushrooms have released and reabsorbed their liquid.

   5. Stir in the cream and cook for another 2 minutes.

   6. Remove from heat and allow to cool completely.

   2. Prepare the Beef Fillet:

   1. Preheat your oven to 180°C (350°F).

   2. Heat vegetable oil in a large pan over high heat until smoking hot.

   3. Season the beef fillet generously with salt and pepper.

   4. Sear the beef on all sides until well browned and caramelised. Remove and allow to cool.

   3. Assemble the Wellington:

   1. Lay out the crêpes in a slightly overlapping layer on a clean work surface. The area should be large enough to wrap fully around the beef with a slight overlap.

   2. Evenly spread the cooled mushroom duxelle over the crêpes.

   3. Pat the beef fillet dry with kitchen paper and place it on top of the duxelle-covered crêpes.

   4. Roll the crêpes around the beef to fully encase it. Trim any excess.

   5. Wrap the rolled fillet tightly in clingfilm to form a cylinder. Chill in the fridge for 30 minutes.

   4. Wrap in Pastry:

   1. On a floured surface, roll out the puff pastry into a rectangle, about 3mm thick.

   2. Brush the pastry with beaten egg yolk.

   3. Remove the wrapped beef from the fridge and discard the clingfilm.

   4. Place the fillet in the center of the pastry. Fold the pastry over, stretching slightly to avoid a thick seam.

   5. Press to seal the seam, then seal and shape the ends into triangles. Trim as needed.

   6. Flip the Wellington seam-side down onto a baking tray lined with parchment paper.

   7. Chill in the fridge for 5–10 minutes.

   5. Bake and Serve:

   1. Remove from the fridge and brush the top with more egg yolk.

   2. Score a decorative pattern onto the pastry using the tip of a small knife (optional but elegant).

   3. Bake in the preheated oven for 25 minutes for medium-rare, or longer if you prefer more doneness.

   4. Remove from the oven and rest for 10 minutes before slicing.