Post, 4 March 2021

We’ve got our eyes on the pies this month, as from 1 to 7 March, we celebrate British Pie Week.

Sweet, savoury, pasty or pizza pie – we really are a nation of pie lovers. This national day which began in 2007, is a fun way to get all the family involved in the kitchen (especially during a lockdown!). We caught up with King’s Road restaurant, Rabbit and wanted to share with you their recipe for a real household favourite: Beef Wellington.

Ingredients

• 1-1.5kg beef fillet
• 500g block puff pastry
• 1 egg, salted and lightly beaten with salt and black pepper

For the mushroom duxelles: 

• 55g butter
• 500g field or wild mushrooms, finely chopped
• 1 garlic clove, crushed
• 1 tbsp parsley, finely chopped

To finish:

• Fresh salad leaves

Method

Pre-heat the oven to 220 degrees (C)/gas mark 7. Season the beef with good quality salt and pepper. Place a heavy-based roasting tin or griddle plate directly onto a hot hob and when it is very hot, sear the fillet, rolling it onto all sides.

Immediately transfer the beef to the oven and roast for 10 minutes.

Remove the beef from the over and allow to cool.

To make the mushroom duxelles, melt the butter in a pan and sweat the mushrooms over a low heat with the garlic until they are soft. Season well, mix in the parlsey, then leave to cool.

When cool, place the mixture on a tea towel and squeeze out all the excess juice. Save the juice to add to your sauce.

On a floured work surface, roll the pastry out to an even rectangle approximately 40 x 30cm (large enough to completely wrap the beef in). Trim to size and save the pastry offcuts to decorate.

Spread the duxelles down the centre of the pastry lengthways, to the same size as the fillet. Place the beef on top.

Fold the pastry over the meat and seal with an overlap by brushing with beaten egg. Repeat with the ends of the pastry, folding them up and sealing. Turn the whole parcel over so the joins are on the underside and then, using the pastry offcuts, decorate the top of the Wellington with a lattice.

Brush the pastry with the rest of the beaten egg then place on a baking sheet lined with baking paper. Refrigerate until ready to cook.

Cook in a preheated over at 180 degress (C)/gas mark 4 for 25-30 minutes until golden brown.

Carve the Wellington at the table, garnished with salad leaves and enjoy.

To discover the perfect wine pairing, visit the experts at Pavilion Wine just a stones throw away on Pavilion Road.