This is possibly one of my all-time favourite recipes. Most recipes call for beef sirloin but if you have a decent local butcher you can usually get away with using a standard beef joint (much cheaper)
Ingredients
- Beef Joint – 500g
- 500g pre-made puff pastry
- 250g chestnut mushrooms – finely chopped
- 2 onions – finely chopped and diced
- 250 wild mushroom – I used dryads saddle (if you don’t have wild just double up on chestnut mushroom
- 100g nettle – finely chopped
- 100g wild garlic – finely chopped
- a knob of butter
Method
- Heat up a pan on the stove until it’s smoking hot
- Brown the beef on each side in the super-hot pan – about 1 minute each side
- Place on an oven tray and bake in the oven for 25 minutes gas mark 7 or 180C
- Remove from the oven and leave to chill on the side
Whilst the meat is cooling…..
- Melt a knob of butter in the same pan you used to brown the meat (reusing the juices)
- fry off the mushrooms and onion until fully browned, about 10 minutes
- Add the finely diced nettles and cook for a further 5 minutes
- Remove from the heat and place in a wide bottom bowl to cool
Whilst that’s also cooling
- Blend the wild garlic to a smooth paste
Bringing it all together….
- Layout the puff pastry on the none-stick paper
- Place the cooled beef on top of the puff pastry in the centre
- Spread the wild garlic paste over the top of the beef as layer 1
- Next spread the cooled mushroom and nettle over the top of the garlic paste (try to cover the sides aswell)
- Fold the puff pastry over the top of the beef and fold in the sides so that the beef is fully covered
- Bake the whole lot in the oven for 45 minutes at gas mark 8 or 180C
Remove the wellington and let the meat rest for about 20 minutes, cut open and enjoy with roast potatoes and some red wine gravy – YUM 🙂
