- 1 kg beef fillet
- Salt and pepper
For the stuffing
- 5o g butter
- 2 fat cloves garlic, finely chopped
- 250 g mushrooms ,finely chopped
- 1 tbsp finely chopped parsley
- small bunch of fresh thyme
For the Pastry
- 500g puff pastry (ready made)
- 2 eggs, and a little milk lightly beaten
- Preheat the oven to 180C.
- Season the beef with salt and pepper.
- Heat a pan and sear each side of the beef until golden brown.
- For the stuffing, sweat the butter, garlic, freshly chopped thyme and mushrooms in a pan over a low heat.
- Add the parsley.
- Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.
- Place the pastry so the longest half is facing you.
- Spread the mushroom mixture evenly over the half of the pastry closest to you.
- Place the beef on top of the mushroom mix.
- Roll the beef up in the pastry, leaving a slight overlap of Trim the ends of the pastry so they are flush with the beef.
- Place the beef Wellington on the paper, lightly brush the top with the beaten eggs and milk.
- Put the beef Wellington in the oven and cook for about 20 minutes or until dark golden in colour.
- Serve with roasted carrots and wilted leaf spinach.
Nutrition information provided by Roving Chef’s Registered Dietitian, Joan Atkinson
- Good source of protein and omega 3 fatty acids. Omega 3s are essential fatty acids (also know as "good fats") that are abundant in cold water fish such as salmon. To get this important nutrient in beef, look for grass fed, not corn fed beef; grass fed beef is much higher in Omega 3s. Omega 3s are vital to keeping our cell membranes healthy and known for their anti-inflammatory properties. Next time you buy beef, look for the grass-fed beef grown by local farms.
- Want to add an additional nutritional punch to this recipe? Pair this delicious Beef Wellington with a seasonal selection of winter vegetables such as carrots and squash. These vegetables are packed with cancer fighting antioxidants!