Make Ahead Mary Berry Beef Wellington

DK

Looking for the perfect centre piece for a dinner party or celebratory lunch? A beef wellington is a classic – and easy to get right with this clear step-by-step recipe by Mary Berry. It's even great as an alternative to turkey if you want a non-traditional Christmas dinner.

Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms. The pastry locks in all the juices and ensures none of the wonderful flavours are lost.

Plus, Mary shows you how to serve it as a centrepiece or as individual beef wellingtons.

Serve with a mushroom gravy, your favourite vegetables and a good glass of red wine.

Makes: 8

Total Time: 2 hours 30 mins

3 lb.

beef fillet, trimmed and tied

Salt and black pepper

2 tbsp.

sunflower oil

45 g

butter

1

small onion, finely chopped

250 g

flat mushrooms, finely chopped

175 g

smooth liver pâté

400 g

ready-made puff pastry

1

egg, beaten

For the mushroom gravy

30 g

butter

1

finely chopped shallot

250 g

sliced mushrooms

300 ml

beef stock

1 tbsp.

chopped parsley

1 tsp.

chopped fresh thyme

Salt and black pepper to taste

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Preparing beef wellington

1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C (200°C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
3. Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
5. Wrap the beef and pâté mixture in the pastry (see method below).

Wrapping beef wellington in pastry

1.  To wrap the beef in pastry, roll out 300 g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pâté mixture down the middle, leaving a 10 cm (4 in) border on each side.Remove the string from the beef and place the beef on the pâté mixture. Cover with remaining pâté mixture.
2. Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
3. Fold over the long ends and turn the parcel over.
4. Brush with beaten egg.
5. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg.
6. Bake at 220°C (200°C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with the gravy.

To make individual beef wellingtons

1.  If you'd rather make individual beef wellingtons, cut the raw beef into eight slices.
2. Brown the slices in a frying pan, cool, then wrap each one in pastry with a little of the pâté mixture. Bake for 25–30 minutes.

How to make mushroom gravy

1.  To make mushroom gravy, melt 30 g (1 oz) butter in a saucepan. Add 1 finely chopped shallot and cook for 2 minutes until softened.
2. 1Add 250 g (8 oz) sliced mushrooms and cook gently for 5 minutes. Pour in 300 ml (1/2 pint) beef stock, and simmer for about 5 minutes.
3. Add 1 tbsp chopped parsley, 1 tsp chopped fresh thyme, and salt and black pepper to taste.

Recipe taken from Mary Berry's Complete Cookbook, published by DK.

BUY NOW: £30.00

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Source: https://www.prima.co.uk/all-recipes/baking/a40398/mary-berry-beef-wellington-recipe/

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