Your first meal of the New Year should be Beef Wellington. This dish does have a few steps (Duxelle, Crêpes, Searing fillet) but it’s such a beautiful dish and it does taste amazing too!!!
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.
Duxelles is a finely chopped mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Some cream is sometimes used as well, and some recipes add a dash of Madeira or sherry.
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Rochelle prepared this as the first meal of the New Year for her family. This dish does have a few steps (Duxelle, Crêpes, Searing fillet) but it’s such a beautiful dish and it does taste amazing too!!!
- 1 cup Flour
- 1 1/2 cup Milk
- 2 Eggs
- 1 tsp. Oil
- 1 tsp. Salt
- 100g Butter
- 1 onion (finely chopped)
- 3 Cloves Garlic (grated/minced)
- 500g Mushrooms (finely chopped)
- 1 Tbsp. Thyme (chopped)
- Salt & Pepper to taste
- Beef Fillet (approx. 800g)
- Combine flour, milk, eggs, salt, and oil in a bowl and whisk to create a smooth batter.
- Heat a nonstick skillet/ pan and spoon a thin layer of batter in.
- Swirl the pan to create an even crêpe.
- Flip to brown, remove and place on a covered plate.
- Lay out puff pastry on a lightly floured surface.
- Lay the crêpes on top (I used 4).
- Spoon a layer of duxelles over the crêpes, brush mustard on all sides of the fillet, and place it on the duxelles.
- Roll tightly in the puff pastry and score the top.
- Brush with egg and bake in a preheated oven 180C / 350F for 20-25 minutes.
- Remove from oven and allow to cool before slicing.
- Serve and enjoy!!
- Melt butter in a large pan over medium heat.
- Add onion and garlic and cook until softened.
- Add mushrooms and seasoning and cook until all the liquid has completely cooked out.
- Remove from heat and add in the herbs.
- Allow it to cool completely.
- Season the fillet with salt and pepper, heat a thin film of oil in a non-stick pan then sear the meat on all sides.
- Set aside to rest.
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 1
- Calories: 328
- Sugar: 6
- Sodium: 704
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 26
- Fiber: 3
- Protein: 12
- Cholesterol: 116
Keywords: Beef Wellington; Crepes
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