It's always a pleasure to see Beef Wellington served for Sunday lunch, but it doesn't have to be a hard-tasked recipe. We've simplified the steps making it fun to make any day of the week!
This recipe serves six people.
Earthy and robust with mint, herbs and spice aromas on a fleshy, blackcurrant and dark plum fruits palate with fine, sinewy tannins on the finish.
- 1kg beef fillet
- 3 tbsp olive oil
- 500g mixed mushroom - roughly chopped
- 60g butter
- 1 large sprig of fresh thyme
- 100ml dry white wine
- 12 slices prosciutto
- 500g pack puff pastry, thawed if frozen
- Plane flour, for dusting
- 2 egg yolks beaten with 1 tsp water
- Heat oven to 220°C. On a roasting tray, place the beef fillet and brush with 1 tbsp olive oil and season generously with salt and black pepper. Cover and cook in the oven for 10 minutes. Remove from the oven to cool. Lower the oven temperature to 200°C.
- Chop mixed mushrooms into the texture of chunky breadcrumbs.
- Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 minutes until all the wine has been absorbed. The mixture should hold its shape when stirred. Cool and discard the thyme.
- Cut a large piece of baking parchment. Lay an overlapping double row of 12 slices of prosciutto on the parchment.
- Spread half the mushrooms over the prosciutto, then place the fillet on top and spread the remaining over the top.Use the parchment to draw the prosciutto around the fillet, roll into a sausage, twist the ends like a cracker, and chill.
- Dust your work surface with flour. Roll out the puff pastry to an 20 x 30cm strip and place on non-stick baking parchment on a baking tray. This will be the base.
- Roll out the remaining puff pastry to about 30 x 40cm.Unwrap the fillet from the parchment and set it in the centre of the pastry base.Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, the top and sides of the 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 4cm rim. Crimp the rim with the edge of a fork to seal.
- Glaze all over with 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.
- Bake until golden brown – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.