Organic Beef Wellington
Christmas is all about sharing special food with extra special company, and we have just the cut of beef in mind. Organic beef fillet is simply top-notch, with melting tenderness, smooth grain and refined flavour. We’ve created this classic beef wellington recipe for you to showcase your culinary skills over the festive period.
Organic Beef Wellington
Christmas is all about sharing special food with extra special company, and we have just the cut of beef in mind. Organic beef fillet is simply top-notch, with melting tenderness, smooth grain and refined flavour. We’ve created this classic beef wellington recipe for you to showcase your culinary skills over the festive period.
- Serves: 6
- Prepare: 50 Minutes
- Cook: 40 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 1 organic fillet of beef (1kg)
- 500g pack of puff pastry
- 3 tbsp olive oil
- 250g mushrooms
- 1 onion
- 2 cloves of garlic, crushed
- 50g organic Butter
- 1 large sprig of fresh thyme
- 100ml dry white wine
- 12 slices of prosciutto
- a little flour for dusting
- 2 organic egg yolks beaten with a little water
Method
1. Heat the oven to 220°C/fan, 200°C/gas 7
2. Preheat a large frying pan over a high heat, brush the organic beef fillet with the 1 tbsp of olive oil, season generously with salt and pepper, transfer to the frying pan and sear for 4 minutes, turning regularly. Remove from the pan and set aside to cool. Keep the meat juices for making a tasty beef gravy.
3. Whilst the beef is cooling, finely chop the mushrooms and onion. This can be done in a food processor but be careful not to over-process as the mushrooms will become a wet paste.
4. Heat the remaining 2 tbsp of olive oil and organic butter in a large saucepan, add the onion and garlic, cook for 5 minutes over a medium heat, lower the heat then stir in mushrooms and thyme sprig and continue to cook for 10 minutes.
5. Season the mushroom, onion, garlic and thyme mix with salt and pepper, pour over the dry white wine and cook for 10 minutes until all the wine has been absorbed, leaving a concentrated mixture. Remove from the heat and remove the thyme.
6. Overlap two pieces of cling film on a large chopping board and arrange the slices of prosciutto on the cling film, overlapping the edges, in a double row.
7. Spread the half of the mushroom mix over the slices of prosciutto, then place the organic beef fillet on top of it, then spread the remaining mushroom mix over the beef fillet.
8. Draw the prosciutto around the fillet by using the edges of the cling film, then roll it into a sausage shape, twist the ends of the cling film to tighten and hold the shape. Chill in the fridge while you prepare the pastry.
9. Dust a clean surface with the flour and roll out the puff pastry to 40x30cm.
10. Remove the fillet from the cling film and sit it in the centre of the pastry, so that the long edge of the beef runs parallel with the long edge of pastry. Brush the pastry edges with the beaten egg and water mix, then starting with the long pastry edge closest to you wrap the pastry around the beef and pinch the ends to seal.
11. Transfer the wellington to a non-stick baking tray, with the sealed side on the pastry at the bottom. Brush the wellington with the egg wash. If you are preparing ahead of time then simply transfer the wellington to the fridge, then when you are ready to cook it, allow it to rest outside of the fridge for at least an hour before transferring to the oven. If you are ready to cook it, transfer to the oven and cook for 40 minutes.
12. Allow the wellington to rest for 5 minutes before serving. Then slice into thick slices, serve with homemade beef gravy using the leftover meat juices, and fresh greens.
Other recipe ideas
03/12/18 Recipe
How to Cook an Organic Beef Topside
A lot of time has been taken to grow this amazing piece of meat so we want to help you cook it perfectly
26/09/18 Recipe
Beef Pot Roast with Ale & Onion Gravy
When you’ve got a delicious piece of slow-grown organic beef there’s not much that’s more rewarding than turning it into a deliciously melting beef pot roast.
24/10/17 Recipe
Smokey Beef Brisket
Beef Brisket given a face lift with a delicious smokey glaze.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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There are many fantastic cuts of beef that you can roast, these include organic beef rump roast, topside, beef sirloin joint and silverside. Organic beef silverside is a beef roasting joint cut from the external muscle at the top of the beef animal's hind leg, it is a lean joint, with open texture and perfect for making classic roast beef. Because there's no internal marbling in this cut, and as it's done a lot of work, our butchers wrap the joint in fat, tying it securely with string. This ensures that the silverside stays succulent and juicy when roasted, with the flavours from the fat permeating through the meat as it cooks.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
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Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case. Coombe Farm Organic is certified organic by the Soil Association.