Beef Wellington

Full of flavour, our beef wellington recipe is a real showstopper and a great alternative to a classic Sunday roast. Cooking the beef using the sous vide method ensures that the juices do not run out when you come to bake the wellington in the oven, keeping the pastry nice and crisp

Ingredients

  • 850g fillet of beef

  • 2tbsp. creamed horseradish

  • 1tbsp. Dijon mustard

  • 12 slices of unsmoked bacon

  • 500g all butter puff pastry

  • 1 egg, beaten to glaze

For the mushroom layer

  • 1tbsp. vegetable oil

  • 15g unsalted butter

  • 2 shallots, peeled and finely chopped

  • 250g chestnut mushrooms, very finely chopped

  • 1 garlic clove, finely chopped

  • 1 sprig fresh thyme

  • 100ml extra dry vermouth

  • 150g smooth liver pate

  • 1tbsp. flat leaf parsley, finely chopped

Method

  1. Season the fillet well with salt and black pepper, add to a large vacuum bag and seal on the highest setting. Transfer into a Miele Steam Oven, select the Sous Vide setting and cook at 46ºC for two hours. When ready, remove from the bag, brush with some vegetable oil and sear all over using a large frying pan over a high heat. Allow to cool completely.

  2. Wipe the frying pan and melt the oil and butter over a medium heat and cook the shallots for a few minutes until softened. Add in the finely chopped mushrooms (if possible, chop them using a food processor) along with the garlic and thyme and cook for a further five minutes. Pour in the wine and cook for a further ten minutes until all the wine is completely absorbed and the mixture is dry. Allow to cool for a couple of minutes, remove the sprig of thyme, and stir in the liver pate and the chopped parsley. Season to taste and then set aside to cool completely.

  3. Overlap two pieces of cling film on a clean work surface and lay out the slices of bacon in two rows, slightly overlapping each other. Combine the creamed horseradish and mustard together and brush the beef all over with it. Spread half the mushroom mixture over the bacon, sit the beef on top and spread the remaining mushroom mixture over the top of the beef. Using the edge of the cling film, draw up the bacon around the beef fillet to create a tight sausage shape. Place in the fridge for a few minutes while rolling out the pastry.

  4. Lightly flour the work surface and roll out the pastry to a square about 0.5cm thick and large enough to enclose the beef. Carefully remove the cling film from the beef and place it in the middle of the pastry. Brush the edges of the pastry with some of the beaten egg and fold it over the beef to enclose it.

  5. Place the Beef Wellington onto a baking tray with the seam underneath. Brush the pastry again with the beaten egg and chill for at least 30 minutes or overnight.

  6. When ready, preheat a Miele Combination Steam Oven on Combi Fan plus at 220ºC 50% humidity and bake the Wellington for 20 minutes or until the pastry is golden brown. Rest the Wellington for at least 15 minutes before serving.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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