Beef Wellington Recipe
Tender beef fillet coated with mushroom duxelles and wrapped in pastry
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Ingredients
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Beef Preparation
Mushroom Duxelles
Assembly
Method
Beef Preparation
- 1
Season and Sear the Beef
Season the beef fillet 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 cool. Once cooled, brush the beef with Dijon mustard.
Mushroom Duxelles
- 2
Prepare the Duxelles
In the same skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until translucent (about 2 minutes). Add the chopped mushrooms and thyme, and cook for about 10-15 minutes, stirring frequently, until the mixture is dry. Season with salt and pepper to taste. Set aside to cool.
Assembly
- 3
Wrap the Beef
On a sheet of plastic wrap, lay out the prosciutto slices in a slightly overlapping fashion. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef fillet at one end and roll tightly using the plastic wrap. Chill in the refrigerator for 30 minutes.
- 4
Encase in Puff Pastry
Preheat your oven to 200°C (400°F). Roll out the puff pastry on a floured surface to about 3mm thick. Unwrap 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 beaten egg. Trim excess pastry and place seam-side down on a baking sheet. Brush the top with more beaten egg.
- 5
Bake
Cut slits into the pastry to allow steam to escape. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired doneness (use a meat thermometer to check, 50°C for rare, 60°C for medium). Let rest for 10 minutes before slicing.