Matured fillet steaks with a rich Mushroom Duxelle and homemade Ruby Port Gravy.

  • Serves: 4 people
  • Prep time: 45 minutes
  • Cooking time: 60 minutes
    • British

    Beef Wellington by Judy Joo

    Recipe Information

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    Mushroom Duxelles

    15ml (1 tbsp) Vegetable Oil

    160g Portobello Mushrooms, finely chopped (about 4 large mushrooms; stems and gills removed)

    30g (2 tbsp) Unsalted Butter, softened

    35g Shallots, finely chopped

    6g (1 tbsp) Flat-Leaf Parsley, finely chopped

    Salt and Freshly Ground Black Pepper

    Ruby port gravy

    710ml of Beef Stock

    118ml Fletcher’s Fine Ruby Port

    1 tsp Corn-flour

    Salt and Freshly Ground Black Pepper

    1 tbsp (15g) Unsalted Butter, cold, cut into small dice

    For Assembly

    4 pieces Matured Fillet Steaks

    Salt and Freshly Ground Black Pepper

    1 tsp Vegetable Oil

    Reserved Mushroom Duxelles

    85g Chicken Liver Pâté

    12 slices Parma Ham

    2 ½ packs Puff Pastry

    1 Large Egg, lightly beaten


    For the Mushroom Duxelles

    Brush the mushrooms lightly with oil. Place on the grill and cook until marked and softened, about 3 minutes each side. Once cooled place into a food processor and blend until finely chopped. Place into a bowl.

    Next, melt the butter and add the shallots and sauteé, stirring often, until translucent, about 3 to 4 minutes. Add the chopped mushrooms, stirring well, and move pan over to medium heat. Cook until the mushrooms have cooked down to a thick, almost black mixture, about 7 minutes. Stir in the parsley and season salt and pepper. Transfer to a small bowl and allow to cool completely.

    For the Ruby Port Gravy

    Bring the beef stock to the boil, add the port and continue to gently boil until the liquid has reduced down to about 235ml. In a small cup, mix about 2 tbsp of stock and corn flour together, then whisk into the pan. Let it simmer for a few minutes at a medium low heat. Set aside in a warm place until ready to serve.

    For Assembly

    Heat up your grill smoker.

    Place the fillets on the hot grill, and sear evenly all over, about 30-45 seconds for all sides. Transfer the fillets to a tray and set aside.

    In a medium bowl, mix the pâté and the duxelles together fully until they form a paste. Season to taste.

    Lay a double layer of cling film on a clean surface and cut into square shape. Lay down 3 slices of Parma ham, then spread the pâté mixture evenly across the Parma ham surface. Place the fillets in the centre.

    Gather the four corners of the cling film and carefully wrap around the fillet, pressing and moulding it into a ball shape as you twist/tighten the cling film. Place the ball-shaped wrapped fillets on a tray seam side down. Place in the fridge and repeat this process for the other 3 fillets.

    Unroll the puff pastry, cut to measure - give or take a 12cm diameter circle and 16 cm diameter circle.

    Take out the beef fillets from the fridge and place in the centre of the pastry, seam side down. Brush the wrapped beef fillet with beaten egg. Lay the larger puff pastry circle on top of the wrapped beef fillet. Cover the whole fillet with pastry. Using the back of the fork, press down gently to seal down around the edges to make sure they seal together.

    Place the Wellingtons on the tray by lifting the parchment paper with two hands. Place in the fridge for a minimum of 30 minutes, and up to 3 hours to firm up.

    At least 30 minutes before cooking, heat up your grill, with pizza stone in place, to 245°C.

    When ready to cook, brush the Wellington fillets with the remaining beaten egg and place onto the hot pizza stone. Immediately reduce temperature to 220°C. Bake for about 20 minutes until an instant-read thermometer inserted into the centre of the Wellington fillets registers 56°C for medium rare.

    Transfer to a carving board and let the Wellingtons rest for 10 minutes.

    Serve immediately with the port gravy.

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