The Churchill Arms, Paxford are known for their high-quality meat - sourced within 10 miles of the pub. You can now make their signature beef wellington at home! Okay, so this isn't an everyday recipie - but why not pull out all the stops for your next date night.
- 1.2kg fillet of beef
- 500g chestnut mushrooms
- 500g flat mushrooms
- 200g chestnuts
- 200g breadcrumbs
- Zest & juice of 1 lemon
- 125g butter
- 100ml brandy
- 50g creamed horseradish
- 50g English mustard
- Tw0 springs of finely chopped sage
- Puff pastry
- 1 beaten egg
- Season the beef with salt & pepper. Drizzle with olive oil. In a hot pan sear the beef evenly on all four sides. Remove from the pan and rub the horseradish and English mustard into the beef, allow to cool.
- In the same pan you cooked the beef, add the butter until it is nut brown. Add the mushrooms, chestnuts and fry until all the water has evaporated. Add the orange juice, zest, brandy and reduce. Finish with the chopped sage and breadcrumbs. Season are required and allow to cool.
- When the mushroom mix and the beef have cooled begin to cover the beef with the mushrooms – evenly coating the fillet (you want it to be surrounded by mushrooms)
- Pre heat the oven to 190 degrees.
- Roll out your pastry – you need enough to wrap up the entire fillet of beef. Place the beef in the centre of the pastry, folding excess pastry over the beef – making sure there’s no air pockets. Seal the pastry together with a folk. Brush the all of the pastry with a beaten egg.
- Place in preheated oven for 33 minutes to achieve medium rare.
Allow to rest for 8 minutes before slicing to serve. Make this extra special by serving it with truffle mac & cheese and roasted sprouts with bacon.