Beef Wellington with Mushroom Duxelle

Beef Wellington with Mushroom Duxelle

Serves 6

Mushroom Duxelle

Fry the onions in the butter until soft, add mushrooms, garlic & thyme & cook for 15 minutes. Add the crème fraîche, mustard, salt & pepper & check the seasoning.

Bake the puff pastry squares for 15 minutes or until golden, having glazed half of them with a mixture of egg yolk & milk.

The mushroom duxelle and puff pastry squares can be made in advance & re-heated before serving.

Roast the beef or fry your steaks & leave the beef to rest.

In the meantime, spoon the unglazed puff pastry squares with tapenade & the warmed mushroom duxelle.

Top with beef fillet & the glazed top hat and serve with beef jus.

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