This decadent traditional beef Wellington recipe is one to wow the whole family or your next dinner guests! Just call yourself Gordon Ramsay as you whip up the thick succulent beef with porcini and truffle paste and golden puff pastry. Once the preparation is done, it’s as easy as 'cook and serve'. 

Method

1. Heat the beef dripping in a large frying pan and sear the beef all over. Transfer to a wire rack set over a plate, season with salt and pepper, then leave to cool completely.

2. Roll out half the pastry into a rectangle large enough to enclose the beef. Spread 1 tbsp of the porcini paste into a rectangle in the centre of the pastry, then sit the fillet on top. Spread the rest of the porcini paste over the top and sides of the beef.

3. Brush the edges of the pastry with egg and wrap it around the beef, ensuring it is fully sealed. Trim away any excess pastry.

4. Roll out the rest of the pastry and cut it into 2 cm strips. Brush the top and sides of the pastry-wrapped beef with egg, then lay three or four pastry strips along the length. Brush the strips with egg, then lay the rest of the pastry strips across the width of the beef to make an open lattice pattern. Brush with a little more egg.

5. Transfer the beef to a baking tray lined with greaseproof paper and chill for at least 20 minutes or until you're ready to cook.

6. Preheat the oven to 220°C (200° fan) | 425F | gas 7. Brush once more with egg, then bake for 45 minutes or until the pastry is golden brown. Leave to rest for 10 minutes before cutting into thick slices to serve.

 

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Ingredients

• 2 tbsp beef dripping
• 850 g beef fillet , taken from the thick end
• 400 g puff pastry
• 3 tbsp porcini and truffle paste

• 1 medium egg, beaten
• salt
• freshly ground black pepper