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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 Beef Wellington

Beef Wellington. A show stopping centrepiece sure to impress.

  1. Preheat the oven to 200℃ 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Take the beef out and leave to cool for at least 20 minutes. This will give it a chance to rest.
  7. Overlap a few layers of cling film, lay the slices of prosciutto on the cling film, slightly overlapping.
  8. Then layer the chinese pancakes over, these will give another layer to keep the moisture from making the pastry go soggy.
  9. Spread one third of the duxelles at the bottom of the prosciutto. Then place the fillet of beef on top.
  10. Place the remaining duxelles all over the beef, coating it completely.
  11. Use the cling films edges to draw the prosciutto around the fillet, then roll it into a sausage shape, as tightly as possible.
  12. Place it into the fridge for at least 30 minutes.
  13. Take the pastry out of the fridge ten minutes before you are going to wrap the wellington.
  14. Lay one ready rolled rectangle of pastry on a dry surface. Unravel the fillet from the cling film and place it onto the pastry.
  15. Cover it with the other piece of pastry, and press down on the sides firmly to make sure it is sealed up.
  16. Cut away any excess pastry and use these bits to create any sort of pattern you would like on the top.
  17. 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.
  18. 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.
  19. Leave to rest for 5 minutes before carving,
Beef Wellington
Beef Wellington 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
like
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
  1. Preheat the oven to 200℃ 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Take the beef out and leave to cool for at least 20 minutes. This will give it a chance to rest.
  7. Overlap a few layers of cling film, lay the slices of prosciutto on the cling film, slightly overlapping.
  8. Then layer the chinese pancakes over, these will give another layer to keep the moisture from making the pastry go soggy.
  9. Spread one third of the duxelles at the bottom of the prosciutto. Then place the fillet of beef on top.
  10. Place the remaining duxelles all over the beef, coating it completely.
  11. Use the cling films edges to draw the prosciutto around the fillet, then roll it into a sausage shape, as tightly as possible.
  12. Place it into the fridge for at least 30 minutes.
  13. Take the pastry out of the fridge ten minutes before you are going to wrap the wellington.
  14. Lay one ready rolled rectangle of pastry on a dry surface. Unravel the fillet from the cling film and place it onto the pastry.
  15. Cover it with the other piece of pastry, and press down on the sides firmly to make sure it is sealed up.
  16. Cut away any excess pastry and use these bits to create any sort of pattern you would like on the top.
  17. 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.
  18. 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.
  19. Leave to rest for 5 minutes before carving,