Beef Wellington with Mushroom and Fourme d’Ambert AOC

How to make it

Beef Wellington is a classic British that we’ve spruced up with a wonderful French blue cheese. Fourme d’Ambert AOC is creamy and rich which makes it ideal for a layer in a beef wellington, adding depth of flavour to every mouthful.

Filling

• Begin by preparing the filling. In a shallow bowl, toss the mushrooms, garlic, thyme and rosemary in oil.
• Cover, and marinate in the fridge for 2 hours
• Remove the mushrooms from the marinade and season well
• Fry the mushrooms on a medium-high heat until they are  softened and brown
• Using a paper towel, drain the mushrooms
• In the frying pan add some butter, and then add the onions
• Cook slowly until well browned, soft and sweet
• Add the sherry and cook until the pan is dry
• But the onions in a bowl, cover and put in the fridge
• Heat oven to 425°F/200°C/Gas Mark 7
• Season the meat well covering all sides with salt and pepper
• Rub in the seasoning
• Roast the meat for around 15 mins  in the oven
• Remove and let the beef cool

Assembly

• Sprinkle a clean work surface with flour
• Roll out a sheet of puff pastry to an 18x30cm strip
• Smooth the mushroom mixture all over the pastry
• Next add an even layer of the onions
• Then add the crumbled Fourme d’Ambert AOC cheese
• Then place the meat in the middle
• Using a rolling pin, lift up the pastry and mixture and drape it over the meat until you’ve made a package
• Press all the corners and joins together until you’ve created a seal
• Trim and decorate with any remaining pastry, as necessary
• Glaze the pastry with egg yolk
• Let the wellington chill for at least 30 minutes

Cooking

• Heat oven to 200C/fan 180C/gas 6
• Cook for 20-25 mins for medium-rare beef, 30 mins for medium
• Allow to stand for 10 mins, then slice into beef wellington medallions, to serve