Stanley’s Wellington Warmer
Moderate
6 Servings
40 minutes bake time
Find out how to make Stanley’s Wellington Warmer with this easy recipe – made with Jus-Rol’s ready all butter puff pastry sheet.
Ingredients
- 1 x 320g Jus-Rol All Butter Puff Pastry sheet
- 700g – 800g beef fillet (middle cut, even thickness)
- 1 tblsp olive oil
- 1 tblsp butter
- 50g chestnut mushrooms, sliced
- 170g Farmhouse mushroom pate
- 1 tblsp fresh sage, finely chopped
- 1 tblsp fresh parsley, finely chopped
- 1 egg, beaten
- Salt and freshly ground black pepper
Equipment required
- Oven
- Frying pan
- Rolling pin
Techniques Used
Method
- Preheat the oven to 220°C (200°C in a fan oven)/Gas mark 7.
- Heat the oil and half the butter in a frying pan over a high heat. Season the meat, add to the pan and brown on all sides. Remove from the pan and set aside.
- Add the remaining butter to the pan, add the sliced mushrooms and cook over a medium heat for 2-3 minutes. Set aside to cool.
- Unroll the pastry sheet with the shorter edge in front of you. Spread the pate over the pastry, leaving a 2 ½ cm clean edge at the top and bottom. Scatter the mushrooms and herbs over the pate and season.
- Brush the clean pastry edges with the beaten egg. Lay the fillet in the middle of the pastry sheet, bring the end of the pastry nearest to you; over the beef and bring the top section of pastry over the top. Roll up firmly, sealing the edges and turn the Wellington over so the seam is underneath.
- Transfer the parcel to a baking tray, brush with beaten egg and place in a preheated oven for 20 minutes.
- Reduce the temperature to 200C (180C fan oven) Gas 6. For rare beef cook for an additional 20 minutes, for medium cook for 30 minutes and for well done cook for an additional 40 minutes.
- Remove from the oven and allow to rest for 10 minutes before slicing and serving.
Tips
- Take the pastry out of the fridge and remove from the box approximately 10 minutes before you are ready to use it, as it will be easier to work with.
- If you roll the puff pastry sheet with a rolling pin, you will compress the carefully constructed layers and your puff pastry won't rise as much. If you need to stretch the pastry sheet, do it gently with your hands.
