Beef Wellington

Decadence meets comfort with this traditional beef wellington. Try it for your next special dinner.

  • Prep: 20 mins
  • Cook: 50 Mins
  • Portions: 4

Ingredients You'll Need

  • 1.5 lbs. Free Range Beef Tenderloin
  • 3/4 lb. flat cap mushrooms, roughly chopped
  • Sea salt and freshly ground pepper
  • olive oil for cooking
  • 2 tbsp. mustard
  • 8 slices of prosciutto
  • 500g ready made puff pastry
  • flour, to dust
  • 2 egg yolks, beaten

Directions

  1. Put the mushrooms into a food processor with some seasoning and pulse to a paste
  2. Scrape the paste into a pan and cook over high heat for 10 minutes, tossing frequently
  3. Spread mushroom paste out on a plate to cool
  4. Heat a frying pan and add olive oil
  5. Season beef and sear in the hot pan for 30 seconds on each side
  6. Remove the beef from the pan and leave it to cool
  7. Brush mustard all over beef
  8. Lay a sheet of cling film on a work surface and arrange the prosciutto on it
  9. Spread mushroom paste over the prosciutto and then place the seared beef fillet in the middle
  10. Keeping a tight hold of the cling film from the edge, neatly roll the prosciutto and mushrooms around the beef to form a tight barrell shape
  11. Twist the ends of the cling film to secure and chill for 15-20 minutes
  12. Roll the puff pastry onto a floured surface to a large rectangle
  13. Remove the cling film from the beef, then lay in the center
  14. Brush surrounding pastry with egg yolk
  15. Fold the ends over, then wrap the pastry around the beef, cutting off any excess
  16. Turn over, so that the seam is underneath, and place on a baking sheet
  17. Brush over all the party with egg and chill for 15 minutes
  18. Heat oven to 400F
  19. Lightly score the pastry and glaze with beaten egg yolk
  20. Bake for 20 minutes, then lower the oven to 350F and cook for another 15 minutes
  21. Allow to rest for 10-15 minutes before slicing and serving

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