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Prep
2 hours 30 minutes
Total
3 hours 30 minutes
Serves
US | Metric
Ingredients
-
1 kg Beef fillet (centre cut, ask your butcher)
-
400 g Chestnut mushrooms
-
100 g Butter
-
1 Bunch of fresh thyme
-
200 ml White wine
-
12 Slices of prosciutto
-
8 Chinese pancakes
-
2 320g packets of ready rolled puff pastry
-
2 Egg yolks
Beef Wellington
Beef Wellington. A show stopping centrepiece sure to impress.
- Preheat the oven to 200℃
- Firstly, get the mushroom duxelles ready. Use a food processor to pulse-chop the mushrooms until they resemble coarse breadcrumbs. You can do this by hand, but make sure they are chopped finely.
- Melt half the butter in a large saucepan, add the chopped thyme and the mushrooms and cook for five minutes, season well. Pour in the wine, and cook for a further 10 minutes until the wine has been absorbed.
- Pour the duxelles into a fine sieve and drain any excess liquid. Once dry, leave to cool and then pop it in the fridge until ready to roll.
- Next, get the beef fillet ready. Season well, heat up the remaining butter and a splash of oil in a large frying pan. When it is hot pan fry the beef on all sides until it has a nice brown colour all over. Place in the oven for 10 minutes.
- Take the beef out and leave to cool for at least 20 minutes. This will give it a chance to rest.
- Overlap a few layers of cling film, lay the slices of prosciutto on the cling film, slightly overlapping.
- Then layer the chinese pancakes over, these will give another layer to keep the moisture from making the pastry go soggy.
- Spread one third of the duxelles at the bottom of the prosciutto. Then place the fillet of beef on top.
- Place the remaining duxelles all over the beef, coating it completely.
- Use the cling films edges to draw the prosciutto around the fillet, then roll it into a sausage shape, as tightly as possible.
- Place it into the fridge for at least 30 minutes.
- Take the pastry out of the fridge ten minutes before you are going to wrap the wellington.
- Lay one ready rolled rectangle of pastry on a dry surface. Unravel the fillet from the cling film and place it onto the pastry.
- Cover it with the other piece of pastry, and press down on the sides firmly to make sure it is sealed up.
- Cut away any excess pastry and use these bits to create any sort of pattern you would like on the top.
- You can wrap the wellington in baking paper and cling film and place in the fridge until it is ready to cook. It will keep for 24 hours.
- When ready to cook, brush egg yolk over the top and bake in the oven for 45-50 minutes until it is golden and crisp.
- Leave to rest for 5 minutes before carving,
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Beef Wellington
Beef Wellington. A show stopping centrepiece sure to impress.
Prep
2 hours 30 minutes
Total
3 hours 30 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
1 kg Beef fillet (centre cut, ask your butcher)
-
400 g Chestnut mushrooms
-
100 g Butter
-
1 Bunch of fresh thyme
-
200 ml White wine
-
12 Slices of prosciutto
-
8 Chinese pancakes
-
2 320g packets of ready rolled puff pastry
-
2 Egg yolks
- Preheat the oven to 200℃
- Firstly, get the mushroom duxelles ready. Use a food processor to pulse-chop the mushrooms until they resemble coarse breadcrumbs. You can do this by hand, but make sure they are chopped finely.
- Melt half the butter in a large saucepan, add the chopped thyme and the mushrooms and cook for five minutes, season well. Pour in the wine, and cook for a further 10 minutes until the wine has been absorbed.
- Pour the duxelles into a fine sieve and drain any excess liquid. Once dry, leave to cool and then pop it in the fridge until ready to roll.
- Next, get the beef fillet ready. Season well, heat up the remaining butter and a splash of oil in a large frying pan. When it is hot pan fry the beef on all sides until it has a nice brown colour all over. Place in the oven for 10 minutes.
- Take the beef out and leave to cool for at least 20 minutes. This will give it a chance to rest.
- Overlap a few layers of cling film, lay the slices of prosciutto on the cling film, slightly overlapping.
- Then layer the chinese pancakes over, these will give another layer to keep the moisture from making the pastry go soggy.
- Spread one third of the duxelles at the bottom of the prosciutto. Then place the fillet of beef on top.
- Place the remaining duxelles all over the beef, coating it completely.
- Use the cling films edges to draw the prosciutto around the fillet, then roll it into a sausage shape, as tightly as possible.
- Place it into the fridge for at least 30 minutes.
- Take the pastry out of the fridge ten minutes before you are going to wrap the wellington.
- Lay one ready rolled rectangle of pastry on a dry surface. Unravel the fillet from the cling film and place it onto the pastry.
- Cover it with the other piece of pastry, and press down on the sides firmly to make sure it is sealed up.
- Cut away any excess pastry and use these bits to create any sort of pattern you would like on the top.
- You can wrap the wellington in baking paper and cling film and place in the fridge until it is ready to cook. It will keep for 24 hours.
- When ready to cook, brush egg yolk over the top and bake in the oven for 45-50 minutes until it is golden and crisp.
- Leave to rest for 5 minutes before carving,
More from
Discover what else is on CooklyBookly