Baked Beef Wellington

Beef Wellington
Photo: Matt Sativa

Beef Wellington is a classic. If you get this recipe right, you are sure to impress even the most picky and difficult-to-please guests. This recipe has both infused olive oil and canna butter so, it packs a punch.
Take your time and follow the method one step at a time and you will rock this recipe.

Yield: 6
Total time 2 hours and 30 minutes
Difficulty: Tricky!

A beef fillet of around 2lb.
2 Tbsp. infused olive oil
10 oz. button mushrooms
2 oz. cannabutter
1 large sprig of fresh thyme
100mL dry white wine
10 – 14 slices of streaky bacon, or any cured pork. (Use 2 pancakes if you don’t eat pork)
1lb. puff pastry
1 egg whisked with 1 Tbsp. of water

Heat oven to 428°F.
Sit the beef fillet on a roasting tray and brush it with 1 Tbsp. olive oil and season with pepper, then roast for 15 minutes for medium-rare or 20 minutes for medium.
When the beef is cooked to your liking, remove it from the oven to cool, then chill in the fridge for about 20 minutes.
While the beef is cooling, chop 10 oz. of mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they do not become a slurry.
Heat 1 Tbsp. of the infused olive oil and 2 oz. of cannabutter in a large pan and fry the mushrooms on medium heat.
Add 1 large sprig fresh thyme and cook for about 10 minutes stirring often, until you have a softened mixture.
Season the mushroom mixture, pour over 100 mL dry white wine, and cook for about 10 minutes until all the wine has been absorbed. The mixture should hold its shape when stirred.
Remove the mushroom duxelle from the pan to cool and discard the thyme.
Overlap two pieces of cling film over a large chopping board.
Lay about 10 – 14 slices of bacon on the cling film, slightly overlapping, in a double row.
Spread half the duxelles over the bacon, then sit the fillet on top of it.
Spread the remaining duxelles over the top of the fillet.
Use the cling film’s edges to draw the bacon around the fillet, then roll it into a
sausage shape, twisting the ends of the cling film to tighten it as you go.
Chill the fillet while you roll out the pastry.
Dust your work surface with a little flour.
Roll out a third of the pack of puff pastry into a 7-inch by 12-inch strip and place it onto a non-stick baking sheet.
Roll out the remainder of the puff pastry to about 11 inches by 14 inches.
Unravel the fillet from the cling film and sit it in the center of the smaller strip of pastry. Beat the egg with 1 Tbsp. water and brush the pastry’s edges and the top and sides of the wrapped fillet.
Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
Trim the joins to about a 2-inch rim.
Seal the rim with the edge of a fork or spoon handle.
Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
Chill for at least 30 minutes and up to 24 hrs.
Heat an oven to 428°F.
Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 minutes for medium-rare beef, 30 minutes for medium.
Allow to stand for 10 minutes before serving in thick slices.