Beef Wellington

Name: Beef Wellington
Prep time: 46 min
Cook time: 45 min
Total time: 1 h 31 min
Yield: 4 servings
Cuisine: British
Ingredients: 14 oz mushrooms; 1 ½ tbsp english mustard; Dash olive oil; 1.7 lb beef fillet; 7 slices parma ham; 1.1 lb puff pastry; Dusting flour; 2 egg yolks

A British dinner. Ready in about 1 hour 31 minutes. Difficulty: medium.

46 minPrep (about)
45 minCook (about)
1 hr 31 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1.7 lb beef fillet

Fresh & other

14 oz mushrooms
7 slices parma ham
1.1 lb puff pastry
Dusting flour
2 egg yolks

Sauces & oils

1 ½ tbsp english mustard Shopping tip: Colman's mustard (hot). Dijon works.
Dash olive oil

How to make it

Steps in our own plain words.

Put the mushrooms in a food processor using some seasoning plus pulse to a rough paste.
Scrape the paste into a pan.
Cook over a high heat for around 10 mins, to heat out the moisture from the mushrooms.
Toss often.
Spread out on a plate to cool.
Heat in a frying pan.
Add a little olive oil.
Season the beef.
Sear in your hot pan for 30 secs only on every side.
Remove the beef from the pan.
Leave to cool.
Brush all over with the mustard.
Lay sheet of cling film on work surface plus arrange your Parma ham slices on it, in a bit overlapping rows.
Spread the mushroom paste over the ham with a palette knife.
Place your seared beef fillet in the middle.
Keeping a tight hold of your cling film from your edge, neatly roll your Parma ham plus mushrooms around your beef to form a tight barrel shape.
Twist your ends of the cling film to secure.
Chill for 15-20 mins to let the beef to set.
Keep its shape.
Roll out your puff pastry on floured surface to a big rectangle, the thickness of a £1 coin.
Remove the cling film from the beef.
Lay in the centre.
Brush the surrounding pastry with egg yolk.
Fold your ends over, your wrap your pastry around your beef, cutting off any excess.
Turn over, so the seam is underneath.
Place on a sheet pan.
Brush over all the pastry with egg.
Chill for around 15 mins to let the pastry rest.
Turn the oven on to 400°F.
Lightly score your pastry at ½ inch intervals plus glaze again with beaten egg yolk.
Bake for 20 minutes.
Lower oven setting to 350°F.
Cook for another 15 mins.
Let it rest.
Keep going for 10-15 mins before slicing plus serving using the side dishes of your choice.
Your beef should still be pink in your centre when you serve it.