How To Make Jamie Oliver’s Beef Wellington Recipe
Tender beef fillet wrapped in crispy puff pastry, served with a rich mushroom and Marsala sauce.
Serves:
Ingredients
- 600g center-cut beef fillet
- 2 sheets of puff pastry
- 250g chestnut mushrooms
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 100ml Marsala wine
- 1 egg, beaten
- Salt and pepper
- Olive oil
- Flour for dusting
Instructions
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Preheat oven to 200°C/400°F.
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Season the beef with salt and pepper. Heat some olive oil in a pan and sear the beef on all sides until browned. Remove from pan and set aside to cool.
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In the same pan, add chopped mushrooms, garlic, and onions, and cook until soft and moisture is evaporated. Add Marsala wine and let it reduce. Transfer the mixture to a food processor and puree.
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On a lightly floured surface, roll out puff pastry sheets to a thickness of around 3mm. Place the pastry onto a baking sheet.
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Spoon the mushroom mixture evenly over the puff pastry.
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Place the seared beef fillet on top of the mushroom mixture and wrap the pastry around it, sealing it tight by pressing the edges together. Brush the pastry with egg wash and score lightly with a knife.
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Bake in the oven for 25-30 minutes until the pastry is golden brown and crispy. Let it rest for 5 minutes before serving.
Nutrition
- Calories : 592kcal
- Total Fat : 30g
- Saturated Fat : 11g
- Cholesterol : 188mg
- Sodium : 373mg
- Total Carbohydrates : 39g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 45g
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