Beef wellington recipe


A good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz. 3 tbsp olive oil 250g/9oz chestnut mushrooms, add some wild ones if you like 50 g / 2 oz butter 1 large sprig fresh thyme 100ml/3.5 fl oz Dry White Wine 12 slices prosciutto 500 g/1 lb 2 oz pack puff pastry, thawed when frozen a little flour, for dusting Beat 2 egg yolks with 1 tsp water


step 1

Preheat the oven to 220C/Fan 200C/Gas 7.

step 2

Place 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and pepper, then roast for 15 minutes for medium-rare or 20 minutes for medium. When beef is cooked to your liking, remove from oven to cool, then chill in refrigerator for about 20 minutes.

step 3

While the beef is cooling, chop 250g chestnut (and wild, if you wish) mushrooms as finely as possible so that 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 don't become mushy.

step 4

Heat 2 tbsp olive oil and 50g butter in a large pan and fry the mushrooms with 1 large sprig fresh thyme over a medium heat, stirring constantly, for about 10 minutes, until you have a soft mixture.

step 5

Season the mushroom mixture, add 100ml dry white wine and cook for about 10 minutes until all the wine has been absorbed. The mixture should keep its shape when stirred.

step 6

Remove mushroom duxelles from pan to cool and discard thyme. Overlap two pieces of cling film on a large chopping board. Place 12 slices on cling film, slightly overlapping, in a double row....

step 7

Spread half the duxelles over the prosciutto, then place the fillet on it and spread the remaining duxelles. Use the edges of the cling film to pull the prosciutto around the fillet, then roll it into a sausage shape, rolling up the ends of the cling film to tighten it. Chill the fillets while you roll out the pastry. Dust your work surface with a little flour. Roll out one third of a 500 g pack of puff pastry into an 18 x 30 cm strip and place on a non-stick baking sheet.

step 8

Roll out the rest of the 500 g pack of puff pastry into approximately 28 x 36 cm. Uncover the fillet from the cling film and place it in the center of the short strip of pastry. Beat 2 egg yolks with 1 tsp water and brush sides of pastry, and top and sides of wrapped fillet.

step 9

Using a rolling pin, carefully lift larger piece of pastry over fillet and press well into sides. Trim the joints to about 4 cm rim. Seal the rim with the edge of the fork or spoon handle. Glaze all over with more egg yolk and using the back of a knife, score the Beef Wellington with long slashes, taking care not to cut into the pastry.

step 10

efrigerate at least 30 minutes and up to 24 hours. Preheat the oven to 200C/Fan 180C/Gas 6. Brush the Wellingtons with a little more egg yolk and cook until golden and crisp -- 20-25 minutes for medium-rare beef, 30 minutes for medium. Let stand for 10 minutes before serving in thick slices.

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