Description
This Classic Beef Wellington recipe is a sophisticated and delicious dish featuring a tender beef fillet coated with Dijon mustard, wrapped in a savory mushroom duxelles and prosciutto, all encased in golden puff pastry. Perfect for special occasions, this easy step-by-step guide ensures a show-stopping centerpiece that is crispy on the outside and perfectly cooked on the inside.
Ingredients
Beef Wellington
- 1 kg Beef fillet
- 1 tbsp Olive oil
- 3 tbsp Dijon mustard
- 600 g Chestnut mushrooms
- 1 Shallot (roughly chopped)
- 4 Sprigs of thyme (leaves only)
- 30 g Butter
- 12-14 Prosciutto slices
- 500 g Puff pastry
- 1 Egg (beaten, for the egg wash)
- Sea salt and freshly ground black pepper
Instructions
- Sear the Beef: Season the beef generously with salt and pepper. Heat 1 tbsp olive oil in a large frying pan over high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side, including the ends.
- Prepare the Beef for Cooling: Remove the beef from the pan and place it on a plate to cool. Once slightly cooled, brush all over with Dijon mustard and leave to cool completely.
- Prepare Mushroom Duxelles: Pulse chestnut mushrooms, shallot, and thyme leaves in a food processor until finely chopped.
- Cook Mushroom Mixture: Add butter to the same frying pan used for the beef. Cook the mushroom mixture over medium-high heat until all moisture evaporates and mixture is dry, approximately 10-15 minutes. Season with salt and pepper, then set aside to cool.
- Wrap Beef with Prosciutto: Lay a large sheet of cling film on your work surface. Arrange prosciutto slices overlapping slightly to form a rectangle large enough to wrap the beef. Spread the cooled mushroom mixture evenly over prosciutto, place the beef in the center, and roll tightly using the cling film. Twist ends to seal.
- Chill Wrapped Beef: Refrigerate the wrapped beef for at least 30 minutes.
- Prepare Puff Pastry: Roll out puff pastry into a rectangle about 30cm x 40cm, large enough to enclose the beef completely. Remove beef from cling film and place in the center of the pastry.
- Encase Beef in Pastry: Brush pastry edges with beaten egg, then fold over the beef and seal tightly. Trim excess pastry. Brush the outside with more egg wash. Chill pastry-wrapped beef for 20 minutes.
- Preheat Oven: Preheat oven to 200℃ fan/220℃/Gas Mark 7/390F. Place a baking tray in the oven to heat.
- Decorate Pastry: Place the Wellington on parchment paper. Brush with beaten egg again. Lightly score a pattern onto the pastry with a small sharp knife without cutting through, or decorate with pastry cutouts using egg wash to stick.
- Bake the Wellington: Carefully put the Wellington on the hot baking tray and bake for 35-40 minutes for medium-rare doneness.
- Rest and Serve: Remove from the oven and let the Wellington rest for 10 minutes before slicing and serving.
Notes
- Resting the beef before baking ensures even cooking and a juicy center.
- Make sure the mushroom duxelles mixture is dry to prevent soggy pastry.
- Use a sharp knife to score the pastry lightly without cutting through, which creates an attractive pattern.
- For different doneness, adjust baking time: less time for rare, longer for medium-well.
- Chilling wrapped beef helps maintain shape and makes pastry handling easier.
