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Beef Wellington with Lattice

Homemade Beef Wellington

Homemade Beef Wellington from Scratch

Course Dinner, Main Dish
Cuisine British
Keyword beef, British, Classic, en-croute
Prep Time 30 minutes
Cook Time 35 minutes
Servings 2
Calories 560 kcal
Author Adapted from Donald Russell

Ingredients

  • 2 125g Centre cut fillet steaks
  • 1 tbsp Olive oil
  • 30 g Butter
  • 1 Banana shallot finely chopped
  • 2 cloves Garlic cloves crushed or finely chopped
  • 4 sprigs Thyme
  • 50-75 ml Madeira or red wine Original recipe says Madeira, which I didn't have so I substituted 75ml of red wine and reduced for longer
  • 150 grams Flat mushrooms, cleaned and peeled if necessary Finely chopped. The original recipe suggests putting through a food processor, but I prefer to chop by hand to keep more texture
  • 1 splash Truffle oil Original recipe suggests white truffle oil - I used black
  • 6 slices Parma ham
  • 1/2 pack All butter rolled puff pastry
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Heat the oil in a frying pan

  2. Season the beef with pepper and brown the fillet on all sides with half the thyme and garlic and with a little butter

  3. Remove the fillet, discard the thyme, cover loosely and set to one side in the fridge

  4. Use the same pan and add the remaining butter. Gently soften the shallots until they are translucent.

    Softening Shallots for Beef Wellington

  5. Add the mushrooms and the remaining thyme leaves removed from the stalk. Stir well and cook for a minute or two.

  6. Add the wine and simmer gently, stirring frequently, till all the liquid has reduced down and the mushrooms are well cooked.

    Mushroom Duxelles for Beef

  7. Add the truffle oil and season with salt and pepper. Transfer the mixture to a small pot and allow it to cool down before popping in the fridge until you are ready to cook.

  8. 10 minutes before you are ready to make up the Wellingtons, take the steaks and mushroom mixture from the fridge and set the oven to 195C.

  9. Lay out a double thickness of cling film and spread 3 slices of ham on to it. Put a single steak on top in the centre and make a dome with a spoonful of the mushroom mixture. Pull the ham up to wrap the steak, then use the clingfilm to wrap the steak up into a nice shape.

    Beef Wellington being wrapped

  10. Repeat for the other steak and put both back in the fridge while you roll out the pastry

    Beef Wellington wrapped in Parma Ham

  11. Roll out your puff pastry to about 1/4cm. Using the saucepan lids, cut three circles of pastry for each steak, 2 which are just a little larger than the steak and one which is about 2cm larger than the others.

  12. Place each beef fillet in the centre of one of the smaller rounds of pastry. Eggwash around the edge of the pastry

  13. Put the larger circles on top and gently pull down to create a parcel. Crimp or seal the edge with a fork. Wash the top with egg glaze

  14. Using the lattice cutter, score the remaining circles, spread gently apart and lay over the top of the Wellington. Press to seal the edges with a fork or reversed pastry cutter

  15. Put back in the fridge for 10 minutes to set, then check that pastry is even and that everything is sealed

  16. Egg wash over the top of the whole wellingtons and put in the oven for 22 minutes until the pastry is golden brown.

    Beef Wellington uncooked 2

  17. Remove from the oven and allow to rest for a couple of minutes before serving.

Nutrition Facts
Homemade Beef Wellington
Amount Per Serving
Calories 560
* Percent Daily Values are based on a 2000 calorie diet.