Beef Wellington
2 hrs 15 min + chillingServes 6–8
A beef fillet seared, wrapped in mushroom duxelles and prosciutto, then encased in golden puff pastry.
| prepPreheat oven to 220°C / 425°F (fan 200°C / 390°F, gas 7) | |||||||||||||||
| 1 kg 4 oz beef fillet (preferably Aberdeen Angus) | Sear beef fillet, roast 220°C / 425°F, 15–20 min | Cool beef, chill 20 min | Spread duxelles, lay beef, top with duxelles | Wrap prosciutto around beef using cling film | Chill wrapped fillet | Unwrap fillet, place on smaller pastry strip | Brush pastry edges & fillet with egg yolk | Drape larger pastry over fillet, press sides | Trim joins to 4 cm rim, seal with fork | Glaze with egg yolk, mark diagonal lines | Chill 30 min to 24 hrs | Bake 200°C / 390°F (fan 180°C / 360°F), 20–30 min | Rest 10 min, slice & serve | ||
| 45 ml olive oil, divided | |||||||||||||||
| 250 g chestnut mushrooms (include some wild if you like) | Pulse-chop mushrooms to breadcrumb texture | Fry mushrooms with butter & thyme, 10 min | Season, pour in wine, cook 10 min until absorbed | Cool duxelles, discard thyme | |||||||||||
| 50 g butter | |||||||||||||||
| 1 large sprig fresh thyme | |||||||||||||||
| 100 ml dry white wine | |||||||||||||||
| 12 slices prosciutto | Lay prosciutto on cling film in double row | ||||||||||||||
| 500 g 2 oz puff pastry (thawed if frozen) | Roll out one-third pastry to 18 × 30 cm strip | Roll out remaining pastry to 28 × 36 cm | |||||||||||||
| a little flour for dusting | |||||||||||||||
| 2 egg yolks beaten with 1 tsp water | |||||||||||||||
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