Beef wellington is a classic dish consisting of beef tenderloin layered with a mushroom mixture and enclosed in a golden brown, flaky pastry. Make this delicious main course for your next dinner party.
Make the pastry crust. Combine the flour and salt in a large mixing bowl. Mix in the cold butter and shortening until the dough looks like coarse crumbs. Slowly add water and toss with a fork until a firm dough ball forms. Wrap in cling film and chill for 30 minutes.
Saute mushrooms and onions in butter for about 20 minutes. Stir in the flour, salt, and a little pepper. Slowly stir in the broth. Bring the mixture to a boil and stir until it thickens.
Combine the ham and parsley in a medium bowl. Mix in the mushrooms. Cover and place in the fridge.
Put the beef tenderloin on a rack in a roasting pan. Sprinkle the beef with salt and pepper. Bake at 220 degrees C (425F) for 30 to 40 minutes. Do not cover. Remove the beef from the oven and let it rest for 20 minutes. Reduce the oven temperature to 205 degrees C (400F).
Roll out the pastry onto a lightly floured surface. Make a 47.5 by 35 cm (19 by 14 inch) rectangle. Moisten the edges with water. Spread mushroom filling over pastry leaving 2.5 cm (1 inch) of edge all around. Place the beef in the centre of the pastry and fold the pastry over. Fold the long sides over and pinch the seams together to seal the tenderloin in the pastry.
Place the tenderloin with the pastry seam side down on to a greased baking tray. Brush the pastry with the egg and sprinkle with sesame seeds. Bake at 205 degrees C (400F) for about 30 minutes or until the pastry is golden and brown. Bake uncovered. Allow the wellington to rest for 10 minutes before slicing.
Traditional beef wellington typically calls for liver pate. However, this method uses a mushroom filling.
Be sure that the internal temperature of the tenderloin reaches 63 degrees C (145F) for medium rare.