Wealden Times | WT165 | November 2015 | Gift supplement inside

Beef Wellington with Mushroom Duxelle
Serves: 6 Prep time: 15 mins Cooking time: From 15 mins
(depending on which type of fillet you opt for)
Pre-heat oven to 200˚C
• 750g Beef fillet or
6 fillet steaks
• 250ml Beef jus
• 12tsp Black olive tapenade
• 500g Puff pastry – cut
into 12, 8 x 8cm squares
• 1 Egg yolk for glaze
• 2tbsp Milk for glaze
• Mushroom Duxelle
• 1 Onion – finely chopped
• 1 Garlic clove – crushed
• 100g Button mushrooms
– chopped
• 100g Chestnut
mushrooms – chopped
• 10 Sprigs of thyme
– leaves stripped
• 50g Butter
• 1tsp Dijon mustard
• 1tbsp Crème fraîche
• Salt & pepper
1. Fry the onions in the butter until soft, add mushrooms,
garlic & thyme & cook for 15 minutes. Add the crème
fraîche, mustard, salt & pepper & check the seasoning.
2. Bake the puff pastry squares for 15 minutes or until golden,
having glazed half of them with a mixture of egg yolk & milk.
3. The mushroom duxelle and puff pastry squares can
be made in advance & re-heated before serving.
4. Roast the beef or fry your steaks & leave the beef to rest.
5. In the meantime, spoon the unglazed puff pastry squares
with tapenade & the warmed mushroom duxelle.
6. Top with beef fillet & the glazed top
hat and serve with beef jus.
137 www.wealdentimes.co.uk