Beef Wellington
larger imageMove mouse over the image to magnify

Beef Wellington

(2 ratings - rate this recipe)
Beef Wellington remains a true classic and we love everything about it. A beautifully tender piece of eye fillet wrapped in a mustard and mushroom duxelle and encased within golden puff pastry. Could it get any better?
<b>Prep:</b> 45 mins Prep: 45 mins
<b>Cook:</b> 30 mins + resting time Cook: 30 mins + resting time
Serves 4-6 Serves 4-6
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

Beef

  • 750 - 800g Quality Mark eye fillet

Spinach and mushroom filling

  • 12 large spinach leaves, blanched and patted dry using kitchen paper
  • 500g mushrooms, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons fresh thyme leaves, finely chopped

Pastry

  • 2 teaspoons Dijon mustard
  • 400g frozen puff pastry, thawed
  • 1 egg, lightly beaten with a pinch of salt to make an egg wash

To serve

  • Green vegetables
  • Gravy

Method

Preheat the oven to 200°C.
 

Beef:

Heat a large frying pan over a high heat. Rub some oil  and freshly ground pepper over the beef and brown on all sides. Sprinkle with a little salt and set aside on a large plate to cool.
 

Spinach and mushroom filling:

Wipe frying pan with kitchen paper if necessary. Add the finely chopped mushrooms and cook, stirring regularly until all the water from the mushrooms has evaporated. Stir through the chopped herbs and season with pepper. Set aside to cool.
 

Pastry:

Spread the Dijon mustard evenly over browned beef. Place a piece of plastic wrap on the bench top and lay spinach leaves evenly over the plastic wrap. Then spread the mushroom mixture evenly over the spinach. Place the beef in the middle and using the plastic wrap to help you, roll up tightly. Place in the refrigerator for about 15 minutes.
On a lightly floured bench top, roll out the pastry large enough to fit around the meat. Brush egg wash over the edges, remove plastic wrap from the beef and place beef in the middle of the pastry. Cut out 4 corners from the pastry (this will be excess pastry once you fold), but being careful not to cut away too much, then fold the pastry over to completely enclose the beef, and turn over. Line a shallow roasting dish with some oil spray and place in the beef Wellington. Brush pastry well with egg wash. Score the top of the pastry with a small sharp knife, then place in the refrigerator for 5 minutes to set the pastry.

Remove from the refrigerator, brush once more with egg wash and sprinkle with a little flaky salt. Place in the oven and cook for 30 minutes. Remove from oven and rest for 10 minutes before slicing.
 

To serve:

Serve with steamed green vegetables and gravy.
 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 533g
Energy kJ (kcal) 2671 (638)
Protein (g) 41.3
Fat (g) 25.2
Saturated (g)
9.7
Carbohydrate (g) 52.0
Sugars (g)
10.2
Sodium (mg) 731
Iron (mg) 6.3
Zinc (mg) 6.4
Vitamin B12 (ug) 3.1
Vitamin D (ug) 0.21
Selenium (ug) 18.0

As an excellent source of iron, zinc and vitamin B12, this dish will contribute to a healthy immune system to fight off infection.
+ Brown beef fillet on all sides and at both ends quickly – just until beef is nicely coloured, which adds flavour.
+ Chopping mushrooms by hand using a large sharp knife helps to stop them becoming ‘mushy’.
+ Replace spinach with savoury crepes. The use of crepes is said to prevent the pastry from becoming soggy on the base.
+  To reduce the sodium content of this dish, use a low salt variety of tomato paste.

You may also like these recipes...

Dijon Beef Pot Roast with Yorkshire Puddings
Serves: 8
Prep: 15 mins
Cook: 1 hour 30 mins or crockpot for 6-7 hours
Suitable Cuts: Bolar Roast, Topside, Silverside
The Best Lamb Wellingtons
Serves: 4-6
Prep: 30 mins
Cook: 12 mins
Suitable Cuts: Lamb Rump, Lamb Backstrap, Beef Eye Fillet
Hand Held Beef Mince Pies
Serves: 4
Prep: 40 mins
Cook: 40 mins
Suitable Cuts: Beef or Lamb Mince
Lamb Steaks with Mushroom Stuffing, Wok Vegetables & Green Tea Noodles
Serves: 4
Prep: 40 mins
Cook: 20 mins
Suitable Cuts: Lamb Leg Steaks, Lamb Rump, Lamb Backstrap

Comments & Reviews

There are: 2 reviews, with an average rating of 2.0 out of 5
How long in the oven if you require the meat to be cooked.
We don't eat raw meat.
Posted by emmajay 2015-06-17 17:15:23
Hi Emma, the suggested cooking time for a well done rump is 25-30 minutes. This cooking time is based on a 500 gram piece of meat.
Posted by Beef + Lamb New Zealand 2015-06-18 09:01:07
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram