Mains
British
BritishBeef Wellington
The classic beef-in-pastry showpiece across three tiers, from a clever budget version using a cheaper cut to a full chef-level fillet with prosciutto and homemade crepe. The tiers differ in the cut of beef, the duxelles and the pastry technique.
Nut-free
Budget version
Budget version using thick-cut sirloin and ready-rolled puff pastry.
Per serving£4.75
Total cost£9.50
Time55 min
Ingredients for 2
- 300 g thick-cut sirloin steak , in one piece
- 1 tbsp vegetable oil
- 2 tbsp English mustard
- 320 g ready-rolled puff pastry
- 1 egg , beaten, to glaze
- salt and pepper , to taste
- Duxelles
- 250 g chestnut mushrooms , finely chopped
- 1 garlic clove , crushed
Method
- Season the sirloin, sear hard in hot oil on all sides for 2 minutes, then cool and brush with mustard.
- Fry the chopped mushrooms with the garlic until all the moisture has evaporated, then cool.
- Spread the mushroom duxelles over the pastry, sit the beef on top and wrap tightly, sealing the edges.
- Chill for 15 minutes, then glaze with beaten egg and score the top lightly.
- Bake at 200C for 25-30 minutes for medium.
- Rest for 10 minutes before slicing.
Equipment
The three ways, side by side
Budget
Budget version using thick-cut sirloin and ready-rolled puff pastry.
Better
Beef fillet wrapped in Parma ham, mushroom duxelles and all-butter puff.
Ultimate
Chef-level fillet with a homemade crepe, wild mushroom duxelles, prosciutto and a Madeira finish.
