The Dirty Stall

Beef Wellington

Posted on: July 26, 2009

Let’s make beef wellington!


Blitz portobello mushrooms with salt and pepper

Then put it in a frying pan (no oil needed) to evaporate out all that excess water


After 10 mins or so, you get a paste that holds together. Set aside to cool down.


Next, prepare a block of beef fillet. Season generously with salt and pepper.


Some olive oil into the pan and sear the beef briefly on all sides.


Lay out cling film and lay down parma ham slices.

Spread out mushroom paste evenly over the slices, then put the beef in the center.


Use the cling film to roll it up tightly.


Refridgerate for 20 mins to solidify the shape.

Now prepare puff pastry

DSC01219 (2)

Position beef in the center


Cover the beef with the puff pastry and seal it with egg wash.

Refrigerate for 10 mins, then paint the top with egg wash.

Score it across and scatter some rock salt.

Put in oven at 200c for 40 mins.


Let it cool for 10 mins after you take out from the oven


Slice it into 1 inch thick portions.


Beef wellington – done!

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4 Responses to "Beef Wellington"

you ate this all by yourself didn’t you you meat monster

It was fanfuckingstastic!

Okay, you are officially invited to a Brazilian barbecue restaurant, then.

That is a meat lover’s heaven!

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