Ingredients

Serves 4

Beef Wellington is a special on the menu at Pembroke Street and we prepare it the traditional way, with classic mushroom duxelles. It's a dish to share that brings a true sense of occasion to a meal - and everyone has to agree to it being served medium rare.

F.X. Buckley Signature Beef Wellington is also available for pre-order from F.X. Buckley Victualler & Grocer on Pembroke St, perfect for elevating any special occasion with ease at home. If you plan to make this at home, be sure to buy good-quality all-butter puff pastry.

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 shallots, finely chopped
• 350g wild mushroom mixture or chestnut mushrooms, chopped
• 6 garlic cloves, crushed
• 1 sprig of fresh thyme, leaves stripped and finely chopped
• 1 sprig of fresh rosemary, needles stripped and finely chopped
• sea salt and freshly ground black pepper
• 1 kg beef fillet, centre cut and well trimmed
• plain flour, for dusting
• 500g all-butter puff pastry
• 1 egg
• 1 tbsp milk

Method

1. Start by making the duxelles. Heat 1 tablespoon of the oil in a frying pan over a low heat. Add the onion and shallots and sweat for about 10 minutes, until softened and transparent but not browned.
2. Add the mushrooms, garlic, thyme and rosemary and cook for 15 minutes. Remove the pan from the heat and season well with salt and pepper.
3. Heat the remaining tablespoon of oil in a large frying pan over a high heat. Add the beef to the hot pan and briefly sear on all sides, then transfer to a plate, season with salt and pepper and allow to cool.
4. Lightly dust a clean worktop with a little flour, then roll out the puff pastry to a 30cm x 40cm rectangle. Spread the mushroom duxelles over the pastry, leaving a clear border. Mix the egg and milk together in a small bowl, then brush the edges with this egg wash. Save the remaining egg wash to use again later on.
5. Place the beef on top of the pastry at the longer edge that's nearest to you. Wrap the pastry around the beef, pressing the edges with the tines of a fork to seal. With the seal at the bottom, transfer the Wellington to a baking tray lined with non-stick baking paper and chill in the fridge for 20 minutes.
6. Preheat the oven to 230°C.Brush the Wellington all over with a little egg wash, then cut a few small slits in the top of the pastry to allow the steam to escape.
7. Cook in the oven for 10 minutes, then reduce the heat to 200°C and cook for a further 25 minutes, until the pastry is golden.
8. Remove from the oven and allow to rest for 10 minutes. Cut into slices to serve.