Ingredients

Method

For the mushroom duxelles :
• 3 T olive oil
• 4 shallots, minced
• 4 cloves garlic, minced
• 500 g Portabellini mushrooms, minced and squeezed of excess water
• sea salt and freshly ground black pepper, to taste
For the beef wellington
• 2 T Woolworths duck fat or olive oil
• 1 – 1.5 kg beef fillet, trimmed
• sea salt and freshly ground black pepper, to taste
• Woolworths chicken liver pâté, optional
• 400 g Woolworths frozen puff pastry, thawed for 5 minutes
• 2 free-range eggs, beaten, for glazing

Method

Ingredients

1. Preheat the oven to 180°C. To make the mushroom duxelles, heat the olive oil in a large pan over a medium heat, then sauté the shallots and garlic until soft. Add the mushrooms and sauté until a paste has formed. Season and chill.

2. Heat the duck fat or olive oil in a large pan over a high heat until smoking hot. Season the fillet and sear until sealed all over and slightly caramelised.

3. Unroll the puff pastry on a lightly floured surface, then spread the duxelles onto the pastry to match the size of the fillet. Place the fillet on top. Cover the fillet with the duxelles, then fold the puff pastry over the fillet. Seal any open edges by pinching the pastry together. If you’d like to decorate the pastry with cut-outs, do so now. Brush with the egg and bake for 30 minutes, the pastry should be caramelised and brown.

4. Allow to stand for 10 minutes before portioning.

Cook’s note: If you like, add a layer of baby spinach before spreading the duxelles onto the pastry. If you don’t want to make the duxelles, use Woolworths chicken liver pâté instead, or as well as the duxelles.

Find more beef recipes here.

Photographs: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen and Mogau Seshoene