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We would like to share a recipe with you every month using our seasonal produce.

Beef Wellington

Beef Wellington

1kg middle cut beef fillet
¼ bunch of thyme, finely chopped
Sea salt and freshly ground black pepper

For the Crepes
1 cup (150g) plain flour
240ml milk
2 eggs
This recipe will make approximately 12 crepes, so there will be plenty of batter left over to make something for desert as well.

For the Duxelle 55g/2oz butter
1 clove of garlic, finely chopped
500g/1lb 2oz flat field mushrooms, finely chopped
A few drops of truffle oil
1 tbsp finely chopped parsley

For the 'Wellington' English mustard, to taste
500g/1lb 2oz block puff pastry
1 egg, lightly beaten, to seal the pastry
Melted butter, to glaze

Preheat the oven to 220*c. Season the beef with the thyme, sea salt and pepper and rest for 30 minutes. Heat a pan and sear each side of the beef until golden brown. Allow to cool to room temperature. For the Duxelle, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates. Add the truffle oil and parsley, and season to taste. Remove from the heat and allow to cool to room temperature.

Smear the beef with an even coating of English mustard. Lightly dust a sheet of baking paper with flour. Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry. Line the pastry with one layer of crepe, slightly overlapping. This will prevent the pastry from going soggy when cooking the wellington spread the Duxelle mixture evenly over the half of the pastry closest to you. Place the beef on top of the mushroom mix.

Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal. Trim the ends of the pastry so they are flush with the beef. Cut a sheet of baking paper to the size of the beef Wellington. Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes. Put the beef Wellington in the oven and cook for 25 minutes reduce the oven temperature to 180*c and cook for a further 1o minutes. Allow to rest for 30 minutes.

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