4
British
Beef Wellington
Allergens: Eggs, Gluten, Mustard
The centrepiece, beef fillet wrapped in mushroom duxelles, prosciutto and pastry.
Ingredients
- Olive oil
- Plain flour
- Mushrooms 400 g
- Beef fillet 750 g
- Prosciutto slices
- Eggs 2
- Mustard tbsp
- Puff pastry 500 g
Method
- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste.
- Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms.
- Spread out on a plate to cool.
- Heat in a frying pan and add a little olive oil.
- Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it).
- Remove the beef from the pan and leave to cool, then brush all over with the mustard.
- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows.
- With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
- Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape.
- Twist the ends of the cling film to secure.
- Chill for 15-20 mins to allow the beef to set and keep its shape.
- Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin.
- Remove the cling film from the beef, then lay in the centre.
- Brush the surrounding pastry with egg yolk.
- Fold the ends over, the wrap the pastry around the beef, cutting off any excess.
- Turn over, so the seam is underneath, and place on a baking sheet.
- Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
- Heat the oven to 200C, 400F, gas 6.
- Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.
- Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins.
- Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice.
- The beef should still be pink in the centre when you serve it.