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Beef wellington and roasted root vegetables Recipe

Beef fillet wrapped in mushrooms and puff pastry with roasted root vegetables

  • Preparation
    20mins
  • Cooking time
    30mins
  • Rest time
    30mins
Rate this recipe
(1 vote) 1/5
Ingredients
Pour people
  • Beef fillet : 1 g
  • Button mushroom(s) : 250 g
  • Shallot(s) : 2 whole
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
  • Breadcrumbs : 100 g
  • Olive oil : 100 ml
  • Dry white wine : 100 ml
  • Egg(s) for glazing : 1 whole
  • Puff pastry : 400 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Balsamic vinegar : 100 ml
  • Unsalted butter : 50 g
  • Celeriac(s) : 1 whole
  • Chantenay carrot(s) : 12 whole
  • Baby potato(es) : 1 kg
  • Watercress : 2 bunch
Method
  • ETAPE 1

    Tightly bind the beef with string and season with salt and pepper.

  • ETAPE 2

    Heat up a dash of olive oil in a pan and sear each side of the meat in the hot oil. Leave this to rest somewhere cool.

  • ETAPE 3

    Peel and finely slice the mushrooms.

  • ETAPE 4

    In a saucepan, sweat the shallots with the butter and a pinch of salt.

  • ETAPE 5

    Add the mushrooms and the white wine and cook over a high heat, until all the liquid has evaporated.

  • ETAPE 6

    Add the breadcrumbs and season.

  • ETAPE 7

    Beat the egg.

  • ETAPE 8

    Preheat the oven to 180'C.

  • ETAPE 9

    Roll out the pastry into a rectangular shape, slightly bigger than the meat.

  • ETAPE 10

    Brush the edges of the pastry with the beaten egg.

  • ETAPE 11

    Spread the mushroom mixture out in the middle of the pastry, place the meat on top and fold the pastry over, covering the filling.

  • ETAPE 12

    Brush with the egg yolk and then bake for 30 minutes. Once cooked, leave this to rest for a further 20 minutes.

  • ETAPE 13

    Peel the celeriac and cut into 1 inch thick batons, wash the carrots and scrub them if needed.

  • ETAPE 14

    Place the vegetables in a baking dish with the garlic, thyme and olive oil and season with salt and pepper.

  • ETAPE 15

    Boil the balsamic down by half

  • ETAPE 16

    Cook for 20 minutes, then turn the vegetables and drizzle with balsamic vinegar.

  • ETAPE 17

    Cook for a further 10 minutes.

  • ETAPE 18

    Slice the beef wellington into 6 and serve with the roasted root vegetables.

  • ETAPE 19

    Pick the top leaves of watercress and garnish the plate with them.

Chef's tip

«You should make sure to rest the beef well before and after cooking. An ideal temperature for the middle of the beef would by 45 degrees when you take it out of the oven for a medium rare finish, dont forget it will keep on cooking for a while!»

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