Beef Wellington

Ingredients

• 2 sprigs thyme
• 50 g butter
• 2 sheets filo pastry (40 x 50 cm)
• coarsely ground black pepper
• 900 g beef fillet (center cut)
• Salt
• 2 tbsp olive oil
• 3 shallots
• 500 g mushrooms (e.g., shiitake, button, oyster)
• 4 sprigs Parsley
• 325 ml veal stock
• 3 tbsp balsamic vinegar
• coarse Sea salt

Instructions

1. 1.

   Rinse thyme, shake dry, pluck leaves and finely chop.

2. 2.

   Melt butter in a pan.

3. 3.

   Cut filo sheets in half with a knife.

4. 4.

   Spread a little butter on one half of a sheet and sprinkle half the thyme over it. Place another half on top and spread butter again.

5. 5.

   Add another half, brush with butter, and sprinkle remaining thyme. Top with the last sheet, brush with butter, and dust with crushed pepper.

6. 6.

   Cut 6 circles (8 cm diameter) from the dough, place on parchment‑lined baking tray, bake in preheated oven at 200 °C for about 5 minutes until crisp, remove and cool. Reduce oven temperature to 100 °C.

7. 7.

   Pat meat dry and season with salt and pepper. Heat 1 tbsp olive oil in a pan, sear fillet all around, transfer to a roasting dish and cook at 100 °C for about 1 ¼ hours. (If using a thermometer, the thickest part should reach an internal temperature of 60–65 °C.)

8. 8.

   Meanwhile peel and finely dice shallots.

9. 9.

   Clean mushrooms, wipe off any grit with paper towel, then cut into small cubes.

10. 10.

    Heat remaining olive oil in a pan. Sauté mushrooms and shallots for 4–5 minutes.

11. 11.

    Wash parsley, shake dry, pluck leaves and chop. Add parsley and veal stock to the mushroom mixture, season with salt and pepper, simmer over medium heat for 10 minutes, then finish with vinegar.

12. 12.

    Remove meat from oven, cover briefly to rest, cut into six equal pieces, arrange on plates with mushrooms, and season with coarse sea salt. Top each Beef Wellington fillet piece with one crisp pastry slice and serve immediately.