Beef Wellington, by far and away is one my most favourite beef dishes. This decadent dinner treat is surprisingly easy to cook (so long as you have time). I have to admit whilst I have eaten Beef Wellington many times in restaurants, this was the first time I had ever made it for myself. The recipe is based on a Beef Wellington I had in a restaurant, although mine doesn’t have foie gras inside of it, I substituted that for Ardennes Pate and it worked very nicely. This dish isn’t a normal week day meal, by which I mean it’s not one you come back from work on a Tuesday evening and think ‘you know what? I’m going to have beef wellington.’ But its perfect for special occasions such as a birthday which was exactly why this particular wellington was cooked. So for the Beef Wellington you’ll need:
For the Wellington
- 4 Fillet Steaks
- ½ pack Ardennes Pate
- 8 streaky bacon rashers
- 2 large mushrooms chopped finely
- ½ red onion chopped finely
- 2 packs ready rolled puff pastry
For the Red wine gravy
- ½ red onion finely chopped
- 1 sprig rosemary
- 300ml beef stock
- 300ml red wine
- 3 tbsp balsamic vinegar
- Gravy Powder
Start off by making the sauce as it takes a little while to reduce down. Start by frying off the onions and then add the balsamic and recuce down until it resembles a syrup. Once you’ve done that add the rosemary, the stock and the red wine and bring to the boil. Once the liquid is boiling remove the rosemary and simmer and reduce to just under ½ of the original amount of liquid. At this stage you can leave the sauce to one side and re-heat it later on.
Now for the main event, take your mushrooms and red onion and pan fry them with a little oil, they should form a sort of paste in the pan. The idea here is to get as much water out of the mushrooms as possible (about 5 minutes should do it). Leave the mushroom and onion to one side to cool. Next take your fillet steaks and season liberally. Get your pan very hot and add a little oil and just brown off the meat on all sides. Once you’ve done that leave the steaks to cool.
Finally take the cooled steaks, a ¼ of the Ardennes pate and a teaspoon full of the mushroom and onion and place it on top of the steak. Then take two rashers of bacon and wrap them across the top of the steak I did mine in a cross pattern. Repeat that process for all of your steaks and then put them onto one sheet of the puff pastry. Make sure there is enough space around each steak egg wash around them and lay the other sheet of pastry over the steaks. Using your hands shape the pastry around the steaks and then cut out and crimp the edges. Finally make s little hole in the top of the pastry to allow steam to escape, egg wash the finished wellingtons and cook in a high oven until the pastry is a golden brown. Once the steaks are nearly done, re-heat your sauce ad some of the gravy granules to thicken it, and then serve!