Last year, we had a lot of customers asking for our whole beef fillets to make a nice Beef Wellington for New Years. With beef fillet being quite an expensive cut, this is a wonderful dish for special occasions such as Christmas or New Years that will never fail to impress your guests.
Fancy having a go? Miranda wrote a great recipe in her new book, Modern Meat Kitchen that we thought we’d share with you all to spark some inspiration this holiday season. This recipe serves 4 – perfect for a cosy family New Years meal!
50 g/3 ½ tablespoons butter salt, to season
1 kg/2 lbs. trimmed beef fillet or tenderloin (ask for an even cut from the middle)
1 garlic clove, finely chopped
3 shallots, finely chopped
100 g/3 ½ oz. button/white mushrooms, finely chopped
40 g/1 ½ oz. lamb’s liver, finely diced
1 teaspoon Dijon mustard
4 tablespoons tomato purée/paste
a pinch of freshly chopped thyme
a pinch of freshly chopped parsley
salad and steamed new potatoes, to serve (optional)
For the pastry:
150 g/ 2/3 cup butter
325 g/scant 2 ½ cups plain/ all-purpose flour, plus extra for dusting
1–2 tablespoons cold water
salt and black pepper
1 egg, beaten
Take the butter out of the fridge for at least 20 minutes in advance to soften a little.
Heat a frying pan/skillet with a little of the butter and a sprinkle of salt. Sear the piece of fillet/tenderloin for just a minute, rolling it constantly to brown the whole surface and use tongs to hold it upright to sear the ends too. Remove and set on a plate to cool.
In the same pan, add the rest of the butter to fry the chopped garlic, shallots, mushrooms, liver, mustard, tomato purée/paste, thyme and parsley. Add some salt and pepper and fry until nice and soft – the more finely the shallots and mushrooms are chopped the better, so that it becomes more like paté. Remove from the heat.
To make the pastry, rub the butter, flour and a pinch of salt together with your fingertips until the mixture resembles breadcrumbs. Add the cold water, a tablespoonful at a time, until you can combine the crumbled mixture into a ball of pastry. Don’t add too much water.
Sprinkle some flour on a surface and roll out three-quarters of the pastry into a large square; try to keep it to 5 mm/¼ inch thick and as even as possible. At this stage, lift the pastry square onto a piece of baking parchment so that it’s easier to transfer to the baking sheet later. Spread the mushroom mixture over three-quarters of the pastry, leaving the top quarter uncoated.
Roll the remaining pastry out to the same thickness as before and trim lengths 5mm/¼ inch wide. Cut half of these in half.
Preheat the oven to 170°C (325°F) Gas 3.
Place the seared fillet/tenderloin across the top of the coated area and fold over the pastry so as much of the meat is covered with the mushroom mixture as possible. Brush a little of the beaten egg along the top and fold the uncoated quarter of pastry over so it’s wrapped like a parcel. Smudge down the join of the pastry with your fingertips to help it stick across the top. Pinch together the ends to seal as well. Brush the rest of the beaten egg over the top of the pastry then lay the long strips of trimmed pastry over the top. Weave the shorter lengths beneath these and glaze.
Lift the baking parchment onto a baking sheet and place in the oven on the middle shelf. Roast for 45 minutes, until the pastry is browned and cooked. Let stand for 10 minutes before serving.
If you fancy having a go at a Beef Wellington this year, get your orders for fillet in soon. Christmas Orders must be in before December 10th, and orders for New Years must be with us before 9pm on the 16th December.
This recipe comes from Miranda’s new book MODERN MEAT KITCHEN, which makes a wonderful Christmas present and is available to purchase online and instore. We can get Miranda to sign your copy and are shipping orders nationwide!