published on: Tuesday, 22 June 2021
Cook up a storm with the delectable Beef Wellington dish while we're still in the grip of winter. It goes perfectly with our The Old Man's Blend Red.
Recipe: Beef Wellington
Ingredients
- 1 whole beef fillet of about 1 kg
- Salt and freshly ground black pepper to taste
- Olive oil and butter, for frying
- 1 red onion, finely chopped
- A few fresh thyme sprigs leaves stripped and finely chopped
- 200g mushrooms, very finely chopped
- A shot of The Old Man's Blend Red
- 500g ready-to-use puff pastry
- 1 egg, beaten
Method
- Season the fillet with salt and pepper.
- Heat olive oil and butter in a large pan and seal the meat in it until evenly golden-brown on the outside.
- Remove the fillet from the pan and allow it to cool.
- Slowly fry the garlic, onion and thyme leaves in the same pan until soft.
- Add the mushrooms and fry until cooked.
- Add the red wine and fry until all the wine has boiled off and the mushroom mixture has boiled dry.
- Spoon out of the pan and allow to cool well.
- Roll out the puff pastry slightly thinner on a floured surface.
- Now spread a layer of the mushroom mixture over and press it firmly so that the whole fillet is covered with a layer of it.
- Place the fillet on the puff pastry and fold the meat neatly into it so that there are no openings.
- Use any leftover dough for decoration.
- Place the beef Wellington on a baking sheet lined with baking paper and refrigerate for 30 minutes.
- Preheat the oven to 200 °C
- Remove the beef Wellington from the fridge, paint with a layer of beaten egg and bake for 20-25 minutes for light or 30-25 minutes for medium cooked.
- Let rest for 10 minutes and cut into thick slices.
- Enjoy with a glass of The Old Man’s Blend Red.