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Beef Wellington

Classic beef Wellington: seared beef fillet wrapped in mushroom duxelles, prosciutto and golden puff pastry.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Resting 1 hour
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British
Calories: 820
Ingredients Method Notes

Ingredients
  

  • 1 kg centre-cut beef fillet
  • 2 tbsp olive oil
  • 2 tbsp English mustard
  • 500 g chestnut mushrooms
  • 2 sprigs thyme
  • 30 g butter
  • 12 slices prosciutto
  • 500 g all-butter puff pastry
  • 2 egg yolks beaten
  • Salt and black pepper

Method
 

  1. Season the beef and sear in hot oil on all sides for 2 minutes each. Brush with mustard and cool.
  2. Blitz the mushrooms finely and cook with the butter and thyme until all moisture has evaporated. Cool.
  3. Lay the prosciutto overlapping on cling film, spread with the mushrooms, place the beef on top and roll tightly. Chill for 20 minutes.
  4. Roll out the pastry, unwrap the beef, place it on the pastry and wrap, sealing the edges with egg. Chill for 20 minutes.
  5. Heat the oven to 200°C. Brush with egg yolk, score lightly and bake for 35–40 minutes until the centre reaches 50°C for medium-rare.
  6. Rest for 10 minutes before slicing.

Notes

Cook the mushroom duxelles until completely dry, or the pastry will turn soggy.