Dinner

Beef Wellington

Name: Beef Wellington
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Cuisine: British
Ingredients: 400g mushrooms; 1-2 tbsp English mustard; olive oil, Dash; 750g piece beef fillet; 6-8 slices Parma ham; 500g puff pastry; flour, for dusting, Dusting; 2 eggs, yolks separated and beaten; seasoning, some

A classic British Beef Wellington with seared beef fillet, mushroom duxelles, Parma ham, and golden puff pastry.

1 hr 45 min
680 kcal
British

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Put the mushrooms into a food processor with some seasoning and pulse to a rough paste.
Step 2:
Scrape the mushroom paste into a pan and cook over high heat for about 10 minutes, tossing frequently, to cook out the moisture.
10 min
Step 3:
Spread the mushroom paste out on a plate to cool.
Step 4:
Heat a frying pan and add a little olive oil.
Step 5:
Season the beef and sear it in the hot pan for 30 seconds on each side only, just to colour it rather than cook it through.
Step 6:
Remove the beef from the pan and leave it to cool, then brush it all over with the mustard.
Step 7:
Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it in slightly overlapping rows.
Step 8:
Spread the mushroom paste over the ham with a palette knife, then place the seared beef fillet in the middle.
Step 9:
Holding the edge of the cling film tightly, roll the Parma ham and mushrooms around the beef to form a tight barrel shape.
Step 10:
Twist the ends of the cling film to secure and chill for 15-20 minutes so the beef sets and keeps its shape.
15–20 min
Step 11:
Roll out the puff pastry on a floured surface into a large rectangle about the thickness of a £1 coin.
Step 12:
Remove the cling film from the beef and lay the beef in the centre of the pastry.
Step 13:
Brush the surrounding pastry with beaten egg yolk.
Step 14:
Fold the ends over, then wrap the pastry around the beef and cut off any excess.
Step 15:
Turn the Wellington over so the seam is underneath, place it on a baking sheet, brush all the pastry with egg, and chill for about 15 minutes.
15 min
Step 16:
Heat the oven to 200C, 400F, gas 6.
Step 17:
Lightly score the pastry at 1cm intervals and glaze it again with beaten egg yolk.
Step 18:
Bake for 20 minutes, then lower the oven to 180C, 350F, gas 4 and cook for another 15 minutes.
20 min
Step 19:
Rest for 10-15 minutes before slicing and serving with side dishes of your choice. The beef should still be pink in the centre.
10–15 min