Ingredients:

  • 1 lb (450g) Mixed Mushrooms (Cremini, Button, Shiitake), finely chopped or pulsed
  • 2 Tbsp (30g) Unsalted Butter
  • 1 medium Shallot, very finely minced
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Thyme leaves
  • 1/4 cup (60ml) Dry Sherry or White Wine
  • Salt and freshly ground Black Pepper, to taste
  • 5 lbs (680g) Lean Ground Beef (85/15 blend recommended)
  • 1/2 cup (60g) Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Worcestershire Sauce
  • 1/4 cup (60ml) Beef Stock (low sodium)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp English Mustard powder
  • 1 package (approx. 14 oz / 400g) All-Butter Puff Pastry, chilled
  • 2 large Egg Yolks, beaten with 1 tsp water (for egg wash)
  • Flour, for dusting

Instructions:

  1. Make the Duxelles: Melt butter in a skillet. Sauté shallots and garlic until soft. Add mushrooms and thyme. Cook over medium-high heat, stirring occasionally, until all moisture has evaporated and the mixture is deeply browned and concentrated. Deglaze with sherry/wine if using, cook until evaporated. Season well. Spread onto a plate and chill completely.
  2. Form the Beef Log: In a large bowl, gently combine the ground beef, breadcrumbs, egg, Dijon, Worcestershire sauce, beef stock, parsley, mustard powder, salt, and pepper. Do not overmix.
  3. Shape and Chill the Core: On a sheet of cling film, shape the beef mixture into a tight, uniform log, roughly 8 inches long and 2.5 inches thick. Wrap tightly and chill for at least 30 minutes.
  4. Prep Pastry: Lightly flour a surface. Roll the puff pastry into a large rectangle, roughly 14 inches by 12 inches, about 1/8 inch thick. Keep cool.
  5. Layering: Lay a large sheet of baking parchment on your work surface. Spread the chilled duxelles evenly over the centre of the pastry, leaving a 1.5-inch border clear on all sides.
  6. Wrap: Unwrap the chilled beef log and place it lengthwise across the duxelles layer. Brush the exposed pastry edges with egg wash.
  7. Seal: Fold the long sides of the pastry over the beef log, overlapping slightly. Press firmly to seal. Trim excess pastry. Fold the ends over neatly, pressing to seal. Ensure the seam is on the bottom.
  8. Final Chill: Place the wrapped Wellington seam-side down onto the prepared baking sheet. Brush thoroughly with egg wash. Score the top lightly (optional). Chill again for 15 minutes.
  9. Bake: Preheat oven to 400°F (200°C). Brush the Wellington one last time with egg wash.
  10. Cook: Bake for 35–45 minutes, or until the pastry is deep golden brown and crisp. Aim for an internal temperature of 155°F (68°C) for medium beef.
  11. Rest: Let the Wellington rest uncovered for 10 minutes before slicing thickly and serving.