Classic Beef Wellington with Mushroom and Liver Duxelles

Name: Classic Beef Wellington with Mushroom and Liver Duxelles
Ingredients: 1.2 kg beef fillet; sea salt; black pepper; rosemary; olive oil; butter; 2 strúčiky garlic; red onion; 600 g mushrooms; 100 g chicken livers; Worcestershire sauce; truffle oil; dry breadcrumbs; puff pastry; egg; vegetables for serving; meat gravy

#beef fillet#puff pastry#pâté#baking#Jamie Oliver

This elegant Beef Wellington features a tender beef fillet wrapped in a savory mushroom and chicken liver duxelles, encased in buttery puff pastry. Inspired by Jamie Oliver, it’s a perfect centerpiece served with fresh vegetables and rich gravy.

Ingredients extracted via AI

1.2 kg beef filletsea saltblack pepperrosemaryolive oilbutter2 strúčiky garlicred onion600 g mushrooms100 g chicken liversWorcestershire saucetruffle oildry breadcrumbspuff pastryeggvegetables for servingmeat gravy

Procedure generated via AI

Start with a 1.2 to 1.3 kg beef fillet, cleaned and trimmed by your butcher.
Lightly season the fillet with sea salt, black pepper, and fresh rosemary evenly on a board. Press the meat gently to help the seasoning adhere.
Heat olive oil, a knob of butter, and a sprig of rosemary in a pan over high heat.
Sear the fillet on all sides for 4 minutes to achieve a golden crust.
Replace the pan fat with fresh olive oil and butter.
Add 2 crushed garlic cloves, 2 rosemary sprigs, chopped red onion, and a pinch of salt.
Tear 600 g of mushrooms by hand and add them to the pan with the onion and garlic.
Cook gently for 15 minutes until the mushrooms are soft and all moisture evaporates.
Stir in 100 g of chicken livers, a few drops of Worcestershire sauce, and a splash of truffle oil.
Continue cooking for 3 to 4 minutes, then transfer the mixture onto a board.