Beef Wellington Recipe
Fillet steak coated in pâté and wrapped in pastry.
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Ingredients
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Main Ingredients
Seasoning and Flavoring
Method
Preparation of Ingredients
- 1
Prepare the Beef
Season the beef fillet generously with salt and black pepper. Heat olive oil in a skillet over high heat, and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool. Once cooled, brush the fillet with Dijon mustard.
- 2
- 3
Assemble the Prosciutto Layer
Lay out the prosciutto slices on a sheet of plastic wrap, overlapping slightly. Spread the cooled mushroom duxelles over the prosciutto evenly. Place the beef fillet on top and use the plastic wrap to roll the prosciutto and mushrooms around the beef tightly. Wrap and refrigerate for at least 30 minutes.
Wrapping and Baking
- 4
Wrap in Puff Pastry
Roll out the puff pastry on a floured surface to a size that can fully encase the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with egg yolk. Trim any excess pastry and ensure it is securely wrapped.
- 5
Chill and Preheat Oven
Chill the wrapped beef in the refrigerator for another 15-20 minutes while preheating the oven to 200°C (400°F).
- 6
Bake the Wellington
Brush the wrapped pastry with remaining egg yolk for a golden finish. Place the Wellington on a baking tray lined with parchment paper and bake for 25-30 minutes or until the pastry is golden brown and the beef is cooked to your preferred doneness.
