Beef Wellington with Mushrooms & Red Onion Gravy
Traditionally this recipe includes pate too but I love the mushrooms exclusively and I feel its sufficiently rich as is.
800g beef fillet, trimmed
1 tbsp rapeseed oil
3 small shallots, finely chopped
1 garlic clove, finely chopped
2 tbsp chopped thyme
350g mixed mushrooms, chopped (I used portobello, king oyster and brown and white beech)
4 slices of parma ham
500g puff pastry
For the Red Onion Gravy
1 tbsp butter
1 tbsp rapeseed oil
3 red onions, thinly sliced
1 bay leaf
2 sprigs thyme
200ml red wine
1 tsp balsamic vinegar
400ml chicken or beef stock
2 tsp arrowroot (or cornflour), slaked in 1 tbsp water (optional)
Salt and freshly ground black pepper
Egg wash (one egg and 2 tbsp cold water, beaten with a fork)
Wrap the piece of beef up tightly in a double layer of cling film to set its shape and chill overnight.
Melt the butter and oil in the frying pan and add the shallots, sauté for 2 minutes on low without browning them and then add the garlic and thyme and sauté for a further 2 minutes.
Increase the heat, add the mushrooms and cook for about 5 minutes, ensuring they are fully cooked and all of the excess moisture from the mushrooms has evaporated. Season with salt and freshly ground black pepper.
Leave to cool completely.
When ready to assemble. Preheat the oven to 220°C/200°C fan/gas 8.
Remove the beef from the fridge, unwrap the cling wrap. Wrap the beef in the parma ham and set aside.
Roll about 400g of the pastry out to 25cm x 35cm – sufficient to cover the beef and the mushroom mix.
Spread two thirds of the mushroom mixture down the middle of the pastry leaving 8cm border on each side. Place the beef in the centre of the mushrooms and spread the other third of the mushrooms on top of the meat.
To wrap the beef in the pastry, brush the pastry border with egg wash. Fold in the short sides of the pastry over the beef. Fold over the long ends and set on the roasting tray, turning over so that the seam is on the base. Brush with egg wash.
Then, take a strip of pastry and using a lattice roller, cut out a lattice shape. (or cut stars, leaves or hearts! Whatever you choose to decorate). Lay the lattice over the wellington, trim the ends of the pastry, forming a neat conical shape. Brush with egg wash again and roast for 45 minutes approximately for medium rare – about 55-57C reading on a meat thermometer. For medium, the temperature should read 60-62C. Remove from the oven and allow to rest for 10 minutes.
To prepare the gravy, melt the butter and oil in a saucepan, add the onions and sauté for 6 to 7 minutes until softened but not browned.
Add the bay leaf, thyme and red wine, bring to the boil and leave to simmer for 10 minutes before adding the balsamic vinegar and stock. Bring to the boil and simmer for a further 5 minutes. Season with salt and freshly ground black pepper.
If you feel the gravy needs thickening, stir in the arrowroot (or cornflour) paste and stir well. Cook for 2 minutes.