Beef Wellington

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Prep time:

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Serves: 6

By longtallJo

1

Ingredients

  • 2 egg yolk (beaten with 1 tbsp water)

  • 200g puff pastry

  • 400g beef fillet

  • 4 slices parma ham

  • 2 large baby gem lettuce

  • 1 clove garlic crushed

  • 400g flat mushrooms

  • 8 charlotte potatoes

  • 1 tbsp English mustard (for brushing meat)

  • 1 sprig thyme

  • 1 tbsp mustard vinaigrette (optional)

Method

  1. Preheat oven to 200°C.
  2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. This is to sear the beef and seal the juices in; you don't want to cook the meat at this stage. Remove and allow to cool. Brush generously with the mustard.
  3. Roughly chop the mushrooms and blend in a food processor to form a puree.
  4. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
  5. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.
  6. Place the beef fillet in the middle, and keeping a tight hold of the cling film from the outside edge, neatly roll the Parma ham and mushrooms over the beef into a tight barrel shape.
  7. Twist the ends to secure the cling film. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
  8. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Brush the edges of the pastry with the egg wash and place the beef in the middle.
  9. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turn over and brush the top with egg wash. Chill again to let the pastry cool, approximately 5 minutes.
  10. Brush with egg wash again before baking at 200°C for 35-40 minutes. Rest 8-10 minutes before slicing.
  11. Parboil potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.
  12. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper - just enough to wilt them.
  13. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

Additional Information

  • Nut Free

  • Main Course

  • Christmas

  • Easter

  • Spring

  • Autumn

  • Winter

  • Meat

  • beef

  • mushroom

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Your comments

  • longtallJo 25/01/08 18:59

    Demonstrated on Tv and really isn't that difficult. great taste.