Beef Wellington

Beef Wellington

Beef Wellington recipe:

Ingredients (serves 6):

For the beef:

• 1.2–1.5 kg (2.6–3.3 lbs) of centre-cut, trimmed beef fillet
• 2 tbsp vegetable oil
• Salt and black pepper, to taste
• 2 tbsp English or Dijon mustard

For the mushroom duxelles:

• 500 g (1.1 lbs) of finely chopped chestnut mushrooms
• 2 tbsp unsalted butter
• 2 shallots, finely diced
• 2 cloves of garlic, minced
• 2–3 sprigs of fresh thyme (leaves only).
• Salt and pepper, to taste
• Optional: splash of dry white wine

For assembling:

• 6–8 slices of Parma ham or prosciutto
• 500 g (17 oz) of all-butter puff pastry, chilled.
• 2 beaten egg yolks (for glazing)
• Flour for dusting.

Instructions:

1. Prepare the beef:

• Pat the beef fillet dry and season generously with salt and pepper.
• Heat the oil in a large pan over a high heat until it is smoking.
• Sear the beef on all sides (including the ends) for one to two minutes until browned.
• Remove from the heat, brush with mustard all over, and leave to cool completely.

2. Make the mushroom duxelles:

• Melt the butter in a large pan and sauté the shallots and garlic until soft.
• Add the mushrooms and thyme and cook over a medium heat until all the moisture has evaporated (about 8–10 minutes).
• Season with salt and pepper, and add a splash of white wine if desired. Cook until completely dry.
• Leave to cool completely before use.

3. Assemble:

• Lay a sheet of cling film on your work surface. Arrange the Parma ham slices in an overlapping rectangle large enough to wrap the beef.
• Spread the mushroom duxelles evenly over the Parma ham.
• Place the cooled beef on top and roll up tightly using the cling film. Twist the ends to secure, then chill for 30 minutes.

4. Wrap in puff pastry:

• Roll the pastry out on a floured surface into a rectangle large enough to wrap the beef.
• Remove the beef from the cling film and place it in the centre of the pastry.
• Fold the pastry over, sealing the edges tightly and trimming off any excess. Press to seal and tuck the ends underneath.
• Wrap in cling film again and chill for another 15 minutes.

5. Bake:

• Preheat the oven to 200°C (390°F).
• Remove the cling film and place the Wellington on a baking tray lined with parchment paper.
• Brush all over with beaten egg yolk. Optionally, score a pattern on the top with a knife.
• Bake for 35–45 minutes for medium-rare (internal temperature about 54°C/130°F).
• Leave to rest for 10 minutes before slicing.

Serving suggestions:

• Serve with red wine jus, roasted vegetables and buttery mashed potatoes.
• Pair with a full-bodied red wine, such as Cabernet Sauvignon or Malbec.

ENJOY