Porcini Mushroom

Classic Beef Wellington

I was asked to make the main course at a family gathering for 10.

What to cook? What to cook?

I decided it had to be a bit of a show stopper - but without insane effort - after all this was a gathering and I did not want to be isolated in the kitchen.

Beef Wellington is not a recipe to rush however and I would set aside a good 3-4 hours to do the dish justice.

The bulk of the effort is making the Duxelle filling. Once made, it is just the case of rolling up the fillet of beef and cooking it in the oven. Traditionally, Beef Wellington has crepes between the pastry and the meat. However, I find this makes the dish stodgy and instead prefer to use a layer of fresh spinach leaves.

Cooking for 10, I was privileged to be given a whole fillet of beef. I was planning on cooking the whole fillet as one - but realised quickly that it would not fit in the oven!

I have to say I was nervous that I would over cook the beef and ruin it. However, I should not have feared - my trusty meat thermometer came to the rescue and enabled me to get the meat perfect.

I strongly advise that you use a thermometer as you cannot touch the beef to determine if it is done.


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