Beef Wellington Recipe

Directions

1. 1

   Prepare the Beef

   Season the beef fillet with salt and black pepper. Heat olive oil in a skillet over high heat and sear the beef fillet for 2-3 minutes on each side until browned. Remove from heat and let it cool. Brush the fillet with Dijon mustard.

2. 2

   Prepare the Mushroom Duxelles

   Finely chop the mushrooms and sauté them in the same skillet until all moisture has evaporated. Add thyme, salt, and pepper. Allow to cool.

3. 3

   Assemble the Wellington

   Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture on top of the prosciutto. Place the beef fillet on top and roll it tightly using the plastic wrap. Chill in the refrigerator for 15 minutes.

4. 4

   Wrap in Puff Pastry

   Roll out the puff pastry on a floured surface. 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 yolk mixed with cream. Place seam-side down on a baking sheet.

5. 5

   Bake

   Preheat the oven to 200°C (400°F). Brush the pastry with the egg wash (remaining egg yolk and cream). Bake for 25-30 minutes or until golden brown. Let it rest for 10 minutes before slicing and serving.