Beef Wellington
Classic British Beef Wellington: tender seared beef coated in savory mushroom duxelles and Parma ham, all wrapped in golden flaky puff pastry — impressive, rich and perfect for a special meal.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 400 g mushrooms
- 1.5 tbsp English mustard
- 0.5 tbsp olive oil
- 750 g beef fillet
- 7 pcs Parma ham slices
- 500 g puff pastry
- flour (for dusting)
- 2 pcs egg yolks beaten
Directions
- Put mushrooms into a food processor with seasoning and pulse to a rough paste.
- Scrape paste into a pan and cook over high heat about 10 minutes, tossing frequently to cook out moisture, then spread out to cool.
- Heat a frying pan with a little olive oil, season the beef and sear 30 seconds each side to colour only, remove and cool, then brush all over with mustard.
- Lay cling film on a work surface and arrange Parma ham in slightly overlapping rows, spread mushroom paste over ham, place seared beef in middle and roll tightly in cling film to form a barrel, twist ends and chill 15–20 minutes.
- Roll out puff pastry on floured surface to a rectangle about coin thickness, remove cling film from beef and lay in centre, brush surrounding pastry with beaten egg yolk, fold ends and wrap pastry around beef, trim excess, turn seam underneath and place on baking sheet, brush with egg and chill 15 minutes.
- Heat oven to 200C (400F/gas 6). Lightly score pastry at 1cm intervals, glaze with beaten egg yolk and bake 20 minutes, then lower oven to 180C (350F/gas 4) and cook another 15 minutes.
- Allow to rest 10–15 minutes before slicing and serving; beef should be pink in the centre.