Beef wellington makes for an ideal dish to serve up for a delicious family meal.
Partnering with JK Fine Foods, the in-house chef at the independent store has shared his secret recipe, giving us the knowledge to recreate this winter warmer dish at home.
Follow this easy step by step guide to make the ultimate beef wellington.
Or if you’d rather pop into the store and pick up a pre-made one, you can always do that too…
- 8 x 7in x 7in pieces of pre-rolled puff pastry
- 8 slices of good quality Parma ham
- 4 x 4oz pieces of Scotch Beef fillet
- 120g Findlaters chicken liver pate
- 300g button mushrooms (blitzed up in a food processor)
- 2 shallots (finely diced)
- 2 cloves of garlic (crushed)
- 40 grams of salted butter
- 1 whole egg, 1 egg yolk (beaten together)
- Maldon sea salt
- Cracked black pepper
- Blue poppy seeds
For the mushroom duxelle:
- Melt the butter in a saucepan then add the diced shallot and crushed garlic.
- Saute for a few minutes, while stirring occasionally to soften, before adding the mushrooms and cooking out slowly until the mixture becomes dry and dark in colour.
- Season to taste with salt and pepper then lay aside to cool down.
For the beef fillet:
- Season well using sea salt, black pepper and a drizzle of oil, ensuring all sides are coated.
- In a hot frying pan seal the pieces of beef until they are evenly caramelised on all sides, before removing from the pan and allowing to rest.
For the wellington:
- Using two pieces of the sliced Parma ham, lay one on top of the other to form a cross. Place a quarter of the pate in the centre of the cross and top with the now-cool piece of sealed beef fillet.
- Top with 1-2 tablespoons of the mushroom duxelle and fold to form a neat parcel.
- Now take one sheet of puff pastry and lightly egg wash using a pastry brush and the beaten egg.
- Place the parcel in the centre before placing another sheet of pastry over the top and gently work down and around the parcel, removing any air before pressing firmly to create a seal around the bottom.
- Now cut the wellington out using the blunt edge of a round pastry cutter and egg wash the top before sprinkling with a pinch of sea salt and some poppy seeds.
- Repeat the process with the remaining pieces of beef and place in the fridge to chill.
To cook the wellington:
- Pre-heat the oven to 190 degrees Celsius before placing the wellingtons on top of an ovenproof baking tray with a layer of baking parchment paper and bake for 12-15 minutes (depending on how well you like the beef to be cooked).
- Once the pastry is a beautiful golden brown, remove from the oven and allow to rest for a few minutes before serving.
Remember, you can always pop into JK Fine Foods and buy one made by the in-house chef.