Ultimate Beef Wellington Recipe with Grass Fed Dry Aged Fillet

Grass Fed Dry Aged Centre Cut Fillet of Beef

Our Grass Fed Dry Aged Centre Cut Fillet is the perfect choice for any beef wellington.

It's expertly prepared, trimmed and precisely even from top to bottom - so that your can guarantee perfectly cooked beef throughout.

Fillet steak is renowned for being the most tender and luxurious cut of beef.

Simply oven roast and serve medium rare for a sublime roasting joint or elevate your fillet to centrepiece standards with our ultimate beef wellington recipe, which takes a lot of steps but is deceivingly easy to create.

How to Get Your Beef Wellington Perfect Every Time

If you are a little apprehensive when it comes to making your own beef wellington, here are some top tips to get it perfect every single time.

• Prepare - Remove your fillet of beef from the fridge at least one hour before cooking, to allow it to reach room temperature
  
  
• Sear - In a smoking hot pan, sear your meat on all sides to caramelise the meat and lock in maximum flavour
  
  
• Temperature - Use a thermometer to check the temperature of the meat once cooked, we're aiming for 55C for medium rare
  
  
• Rest - Perhaps the most important step, allow your cooked wellington to rest out of the oven for at least 15 minutes - to retain all of its amazing juices
  
  
• Carve - Use a large carving knife for perfect slices of juicy beef and crispy pastry.

Here's the recipe.

INGREDIENTS:

• 1kg Grass Fed Dry Aged Centre Cut Fillet
• 500g wild mushrooms
• 2 cloves garlic
• 3 banana shallots
• 100ml white wine
• 500g puff pastry
• 8 slices Air Dried Coppa
• 2 free range egg yolks
• 1 sprig fresh thyme
• Olive oil & grass fed butter
• Himalayan salt & cracker black pepper
  
  

METHOD:

1. Remove your meat from the fridge at least one hour prior to cooking, allowing it to reach room temperature before seasoning generously
2. Begin by searing the meat in hot olive oil and butter on all surfaces, until caramelised on the outside
3. Next, very finely dice your garlic, shallots and wild mushrooms - sautéing in olive oil and butter until soft and translucent
4. Add the thyme and white wine to the mushroom mixture and simmer until absorbed - transfer to a bowl to cool
5. Use your fillet of beef to measure out two large sheets of clingfilm that are a few inches wider than the meat on either side - place both sheets onto your work surface, on top of each other
6. Next, lay your Air Dried Coppa evenly over the clingfilm - 4 pieces in one row and 4 pieces underneath, leaving space either side of the clingfilm
7. Spread your cooled mushroom mixture evenly over the Air Dried Coppa, then place your seared fillet of beef bang in the centre
8. Use the clingfilm to draw the Air Dried Coppa around the fillet and roll into a sausage, then twist either end like a Christmas cracker to secure before refrigerating
9. Roll out a third of your puff pastry with a dusting of flour until roughly 20 x 30cm, then roll out the remainder to around 30 x 40 cm
10. Once the meat has been refrigerated for at least 15 minutes, remove from the clingfilm and place into the centre of your smaller pastry piece
11. Beat your egg yolk and brush the edges of the pastry, before gently laying your larger pastry sheet over the meat - use a fork to seal all the edges around it
12. Preheat the oven to 180C and pop your wellington into the fridge whilst it heats
13. Brush your wellington once more with the remainder of the egg yolk and bake in the oven until golden brown with an internal temperature of 57C
14. Allow to rest for at least 15 minutes before carving into thick, generous and tempting slices of beef wellington

• Roasted vegetables
• Rich and silky gravy
• Creamed horseradish