What do you make when you have half a quantity of rough puff pastry and a portion of mushroom duxelle in the freezer, and piece of beef fillet in the fridge? Beef Wellington, of course, it would be rude not to!
I’ve made Beef Wellington and similar dishes (Steak en Croute) for years now. The most drool-worthy photograph in my favourite Mary Berry’s Day by Day Cooking is her Beef Wellington. This time I decided to try something a bit different by wrapping the beef in pancetta. I got the tip from Big Al. He used sliced smoked pancetta, after eating it I’m not convinced mine was actually smoked, but it was handy for holding the mushroom duxelle in place.
Fillet of beef – 10oz/300g was a good size for 2 people
Pancetta – enough slices to wrap around the full length of the fillet (mine were a bit short)
Mushroom duxelle – 1 quantity (5oz/150g)
Rough puff pastry (or shop-bought puff) – dough made with 4oz/125g flour
Olive oil – for steak and greasing
Egg yolk – 1 for glaze
Equipment: Rolling pin, knife, frying pan, plate, spoon, baking try lined with baking paper/tin foil, greaseproof paper/baking parchment, pastry brush
- Heat the frying pan on a hot hob. Coat the fillet with a little olive oil and brown for 30-60 seconds each side. Set aside to cool.
- Preheat the oven to 210°C/Fan 190°C/Gas 7, and place the lined and oiled baking tray in to heat up and avoid a soggy bottom on the pastry.
- Roll out the pastry to about 0.5cm thick. Place a piece of grease proof on top and lay the pancetta out, overlapping slightly.
- If the mushroom duxelle is moist absorb the excess liquid with kitchen paper before spreading over the pancetta in a thin layer. Season with black pepper.
- Place the beef fillet on top and gently start to roll the pancetta around it, using the baking paper to guide it, and roll onto the middle of the pastry.
- Brush the outer edges of the pastry with the egg and wrap around the meat so it is enclose, turn the edges up and rolling the parcel over so they’re on the bottom.
- Transfer to the oiled preheated baking tray, brush all over with the beaten egg and make two incisions in the top to let the steam escape.
- Cook in the preheated oven for 30-40 minutes (less if your fillet is thinner or you want it more rare) until the pastry is golden brown.
- Remove from the oven and let the meat lest for 10 minutes before carving.