- 1.2kg fillet of beef
- 500g chestnut mushrooms ( finely chopped)
- 500g flat mushrooms ( finely chopped)
- 200g chestnuts ( finely chopped)
- 200g bread crumbs
- Zest and juice of 1 orange
- 125g butter
- 100ml brandy
- 50g creamed horseradish
- 50g English mustard
- Two sprigs of finely chopped sage
- Pack of ready-made Puff pastry
- 1 beaten egg
- Season the beef with salt and pepper and drizzle with olive oil. In a hot pan sear the beef evenly on all four sides, remove from the pan and rub the horseradish and English mustard into the beef and allow to cool.
- In the same pan you cooked the beef in, add the butter until it is nut brown, add the mushrooms, chestnuts and fry until all the water has evaporated. Add the orange juice, zest, brandy and reduce. Finish with the chopped sage and bread crumbs. Check the seasoning and allow to cool.
- When the mushroom mix and the beef have cooled begin to wrap the mushroom mix around the beef, evenly coating the whole of the fillet of beef.
- Pre-heat the oven at 190°C. Roll out your pastry allowing enough to wrap the whole of the beef. Place the beef in the centre of the pastry and roll the pastry over the beef making sure there are no air pockets.
- Seal the pastry together with a fork and brush the whole of the pastry with beaten egg.
- Place in the pre-heated oven and cook for 33 minutes (to serve medium rare).
- When the wellington is cooked allow it to rest for 8 minutes, slice and serve.
Note from the Chef: “To make this extra special and festive I would serve the wellington with truffle macaroni cheese and roasted sprouts with bacon and cider…”
Recipe Courtesy of Nick Deverell-Smith of The Churchill Arms.