Bison Wellington

For the Mushroom Duxelle

1oz unsalted butter

  • 1 tbsp vegetable oil
  • 2 shallots, finely diced
  • 8 field mushroom, chopped
  • 2 tbsp 35% cream For the Wellington
  • Vegetable oil, to fry
  • 2lb 12oz bison fillet
  • salt and freshly ground pepper to taste
  • 3-4 crepes (you can use ready- made)
  • 225g/8oz ready-made puff pastry
  • 2 free range egg yolks, lightly beaten


1. For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool.
2. For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool.
3. Place the crêpes onto the work surface, one layer thick, but overlapping – you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes.
4. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle.
5. Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess.
6. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour.
7. Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm.
8. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry.
9. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal.
10. You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down.
11. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes.
12. Place in oven preheated to oven to 350F
13. Remove the Wellington from the fridge and score a pattern of your choice onto the top.
14. Place in the oven for 20 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested.

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