Nicole Hatch from Raleigh Wines shares her Beef Wellington Recipe

We have all been missing sitting on the deck of Raleigh Wines, whiling away a sunny Sunday afternoon with great food and wines to match, just watching the world go by.  So here’s the next best thing.  Co-owner and chef extraordinaire Nicole Hatch has shared her own take on this family favourite, which has proved very popular as a take-away meal during lockdown.

INGREDIENTS:

1.2 kg of fillet or rib eye of beef =1 whole piece

1 table spoon of oil

150 grams of pate ( no jelly)

80 grams of sliced thin mushrooms

80 grams of cut shallots

375 g packet of puff pastry( thawed)

1 egg lightly beaten

METHOD:

1.  Pre heat the oven to 200 degrees.

2.  Trim the meat to remove any excess fat or sinew.

3.  Fold the fillet tail in under the end and tie or skewer  it into an even shape.

4.  Rub the beef  with fresh ground  pepper and salt.

5.  Heat the oil in a large pan, add the meat and brown it well over. (Don’t cook fully  just get some colour on the outside of the meat). Remove the meat and allow to cool. Remove the skewer from the meat.

6.  Once cool, add the pate over the top side of the beef. Cover with mushrooms and shallots pressing into the pate.

7.  Take a sheet of pastry, lay this out and wrap the beef in the pastry like you are wrapping a gift.

8. Place the beef onto a lined baking tray and brush with the egg  mix.  You can also cut some decorations out of the pasty – eg leaves, flowers, even put your name on it and place on top of your now BEEF WELLINGTON, then brush with egg mix.

 ** cooking guide is 40 minutes for rare , 1 hour for medium and 1. 5 hours for well done.

This dish can be served with a favourite sauce or gravy, mushroom sauce or bernaise sauce. It’s also great the next day on sandwiches with tomato relish.

Serves 6-8 people.

Pair your Beef Wellington with Raleigh Wines Riverside Red- it doesn’t get any better!!

 ENJOY-  ITS WELL WORTH THE EFFORT!