Beef Wellington with Mushroom Duxelles, No Added Refined Sugar
International dishesGrilled DishesUnited Kingdomabout 1 hour 30 minutes, including 30 minutes chilling in the fridge
Beef Wellington with mushroom duxelles gives you an evenly pink center wrapped in blended mushrooms scented with herbs, inside a golden pastry crust. It is a dish for guests, and the slices look striking.
The hardest part is soggy pastry, caused by a mushroom filling that is still wet. Cook the mushrooms until all the wine has evaporated before blending, since the filling must be dry. The 30 minute chill in the fridge holds the beef in shape while it is wrapped, so do not skip it.
This batch weighs about 2kg, at roughly 270 calories per 100g.
Method
Rub 1 tablespoon of ground black pepper over the 1kg beef tenderloin. Heat 2 tablespoons of olive oil in a large pan and sear the beef for about 10 to 12 minutes until every side is browned, then set it aside to cool.
Mince 1 shallot, chop 10g of parsley, 10g of thyme and 10g of oregano, and cut 250g of cremini mushrooms into cubes.
Heat 50g of butter with a little olive oil in a large pan and cook the shallot and mushrooms until fragrant.
Add 100ml of white wine, 1/2 teaspoon of salt and the chopped herbs, stir for another 10 minutes until the wine has evaporated, then turn off the heat and let it cool.
Transfer the mushroom mixture to a blender and blend until smooth.
Lay cling film on a board, arrange half of the 130g of sliced bacon in the middle, spread the mushroom mixture over it and set the beef on top. Spread the rest of the mushroom mixture over the beef, cover with the remaining bacon, roll it up tightly in the film and chill for about 30 minutes.
Heat the oven to 180 degrees C. Cut the 400g of rolled puff pastry into a rectangle, unwrap the beef, lay it lengthways in the middle and seal the pastry around it.
Beat 1 egg yolk and brush it over the pastry. Move it to a tray lined with parchment and bake at 180 degrees C for 10 to 15 minutes, then lower the heat to 120 degrees C and bake for another 10 minutes until golden. Rest it for 10 minutes before slicing, and serve with salad or fresh greens.
Tips
Rolled puff pastry is sold frozen in the larger supermarkets, and it should thaw in the fridge before rolling.
White button mushrooms can replace cremini, with slightly less aroma but the same result.
The chill in the fridge holds the beef in shape while it is wrapped, so do not skip it.
Cook the mushrooms until the pan is completely dry before blending, since a wet filling means soggy pastry.
Sear the beef fast over high heat to seal the surface, as a long sear takes the pink out of the slices.
Rest it for the full 10 minutes before cutting, because slicing it hot lets the juices run onto the board.
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