Preparation: 40 minutes
Cooking: +-30 minutes
Ready in: +- 1 hour and 10 minutes
Variations: No beef substitution.
Tips: If you are roasting vegetables to serve alongside the Wellington, add them to the oven at the same time as the beef.
700g piece of beef fillet
1 Tbsp butter
1 Tbsp olive oil
1 onion, finely chopped
250g button mushrooms, finely chopped
2 garlic cloves, crushed
100g baby spinach, roughly shredded
1 Tbsp wholegrain mustard
1 packet puff pastry, thawed
1 egg yolk, beaten
Salt and freshly ground black pepper
1. Add the butter and the olive oil to a hot pan and fry the chopped onion until translucent, then stir in the mushrooms. Add the garlic to the pan.
2. When the mushrooms are soft, add the baby spinach and fry until the moisture has been cooked out of the pan. Season well with salt and black pepper and transfer the mixture to a small bowl to cool.
3. Pre-heat the oven and a baking tray to 200°C/390°F.
4. Season the fillet well with salt and freshly ground black pepper. Add a splash of olive oil to a smoking hot pan and brown the meat evenly on all its sides. Remove from heat and allow to rest.
5. On a lightly floured surface, using a rolling pin, roll out the puff pastry into a large rectangle but be careful to not make it too thin.
6. Spread the mushroom mixture on the pastry leaving an empty space around the pastry’s edges.
7. Rub the wholegrain mustard on the fillet.
8. To assemble the Wellington, lay the fillet in the centre of the pastry on top of the mushrooms. Bring the pastry up around the sides of the beef. Brush some of the beaten egg along the bottom edge of the pastry and gently press to seal. Trim off any excess dough. Seal the ends of the fillet in the same way.
9. Generously brush the egg wash onto the Wellington and using a sharp knife, score the surface of the pastry with diagonal lines, being careful not to cut all the way through the pastry.
10. Bake on the pre-heated baking tray for 20 to 25 minutes for medium-rare beef. The pastry should be golden and crisp. Allow it to rest for 10 minutes before serving.
11. Thickly slice the Wellington and serve with roasted vegetables and gravy.
Recipe developed and styled for Karan Beef’s Beef Easy app. Go to recipe.
Photographed by James Strack.
Food stylist Johannesburg, South Africa.