Classic Beef Wellington
A show-stopping centerpiece of tender beef fillet, savory mushroom duxelles, and buttery puff pastry.
Ingredients
The Beef:
- 1kg beef fillet (center-cut)
- Salt & pepper
- 2 tbsp English mustard
Mushroom Duxelles:
- 500g mushrooms, finely chopped
- 2 shallots, minced
- 4 cloves garlic
- Fresh thyme
Assembly:
- 8-10 slices prosciutto
- 500g puff pastry
- 2 egg yolks (for wash)
Instructions
Sear the Beef
Season the beef fillet generously. In a hot pan with a splash of oil, sear the meat on all sides until browned but raw in the center. Brush with mustard while still hot and set aside.
Make the Duxelles
Cook chopped mushrooms, shallots, garlic, and thyme in a dry pan until all moisture has evaporated. This 'paste' must be very dry to avoid a soggy pastry.
Wrap in Prosciutto
Lay out a sheet of plastic wrap. Arrange prosciutto slices in an overlapping rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto.
Roll the Beef
Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat. Chill in the fridge for 30 minutes to set the shape.
Pastry Wrap
Roll out the puff pastry. Remove plastic wrap from the beef and place it on the pastry. Roll tightly, trim excess, and seal edges. Chill for another 30 minutes.
Bake
Score the pastry lightly, brush with egg wash, and bake at 200°C for 35-40 minutes until the pastry is golden and the beef reaches 52°C (for medium-rare).
Nutrition Facts
* Based on a 2,000 calorie diet.