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As well as our team of expert butchers, the Ginger Pig is home to many wonderful chefs and bakers who prepare the many spectacular treats in our deli counters. If you’re looking for a showstopper dinner this Valentine’s Day, what better choice than a handcrafted beef wellington? Made from scratch using only the best dry-aged fillet and homemade pastry.
To pre-order yours, click here. Or try making your own with the recipe below.
Centre-cut beef fillet or Chateaubriand
Chestnut or wild mushrooms
Parma ham
Puff pastry
In a hot frying pan, sear your beef fillet for a few minutes on each side to seal it, then set aside to cool.
To make the duxelles, finely chop the mushrooms and fry in butter – you can also add aromatics to this for an extra layer of flavour, we like shallots and rosemary. Set aside to cool.
Cut a piece of clingfilm, set it on worktop and lay the Parma ham slices out. You should just use enough to cover the fillet once rolled.
Spread a 5mm to 1cm layer of chicken liver pâté over the Parma ham, then smear a layer of duxelles mushrooms on top.
Place the fillet in the middle and roll the ham, pâté and mushrooms around it.
Set the rolled fillet in the middle of the puff pastry sheet, leaving about 3-4cm pastry spare around the edges.
Place another puff pastry sheet on top of the fillet (as the cover) and fold the overhanging bottom pastry up round the edges to seal it.
Brush the pastry with egg yolk, then bake at 180℃ for 45 minutes until golden. For best results, use a meat thermometer to check the temperature of your beef; it should read 50℃ for rare or 60℃ for medium.
