Beef Wellington

Recipe Details

Preparation Time

1 hr 30 mins

Cooking Time

20-25 mins

Ingredients

• 1kg beef fillet (preferably Aberdeen Angus)
• 3 tbsp olive oil
• 250g chestnut mushrooms
• 50g butter
• 1 large sprig fresh thyme
• 100ml dry white wine
• 12 slices prosciutto
• 500g puff pastry, thawed

Method

1. Heat the oven to 220C/fan 200C/gas 7.
2. Season the beef fillet with pepper and sear it in a hot pan for 1-2 mins on each side, or until browned. Remove from heat and let cool slightly.
3. Chop the chestnut mushrooms into coarse breadcrumbs and sauté them in butter until softened. Add thyme and cook for an additional 2-3 mins.
4. In a small bowl, whisk together dry white wine and 1 tsp water. Pour over the mushroom mixture and stir to combine.
5. Unwrap the prosciutto slices and overlap them slightly to form a rectangle large enough to wrap around the beef fillet. Brush with egg yolk.
6. Place the cooled beef fillet in the centre of the prosciutto layer, leaving a 2cm border on either side. Spoon the mushroom mixture over the beef, making sure to leave some space at the edges.
7. Roll out the puff pastry to a large rectangle and place it over the beef, pressing gently to seal the edges. Brush with egg yolk and mark the beef Wellington with a sharp knife or skewer.
8. Place the Beef Wellington seam-side down on a baking sheet lined with parchment paper and bake for 20-25 mins, or until golden brown and crispy.