Name: Retro Beef Wellington Recipe
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: british
Ingredients: 800 g beef tenderloin trimmed; 300 g button mushrooms; 2 onions large; 1 garlic clove chopped optional; 2 tbs dry red wine; 1 tbs Worcestershire sauce; 1 pinch dried thyme; 1 tbs parsley chopped; 350 g puff pastry; 1 egg beaten; 1 pinch salt and pepper *to season

by auzzi Last updated on 07/09/2019

A 1970's favourite for a dinner party, or the family. - auzzi

Ingredients

800 g beef tenderloin trimmed

Mushroom topping

300 g button mushrooms
2 onions large
1 garlic clove chopped optional
2 tbs dry red wine
1 tbs Worcestershire sauce
1 pinch dried thyme
1 tbs parsley chopped

Pastry

350 g puff pastry
1 egg beaten
1 pinch salt and pepper *to season

Method

Step 1

Trim the fillet of beef.
Step 2

Season the fillet generously with salt and pepper and brown the meat quickly, turning occasionally. Remove and cool.
Step 3

Mushroom topping: Cook onion until soft, then add garlic.
Step 4

Add mushrooms to cook slightly. Add thyme, wine and sauce/vinegar. Cook, stirring until all liquid has evaporated. Make sure that the mushroom mixture is very dry so the pastry won't go soggy.
Step 5

Add flour to thicken if necessary. Season and cool. Add the chopped parsley.
Step 6

Pastry: Roll pastry on floured surface until it forms 35 x 40cm rectangle.
Step 7

Spread the mushroom mixture onto the puff pastry in a rectangle the shape of the beef.
Step 8

Lay the fillet on top.
Step 9

There should be an overlap of pastry around the fillet.
Step 10

Lightly brush edge of pastry square with egg.
Step 11

Wrap pastry around fillet, pressing edges to seal.
Step 12

Lay, seam side down, on oiled baking tray. Brush with egg.
Step 13

Bake for 30-60 minutes at 180C or until pastry is cooked.