Classic Beef Wellington

The quintessential classic English dish, the Beef Wellington. It’s not an easy dish, but it is worth it, especially when served with a port gravy. 

Beef Wellington

Prep Time 20 minutes
Cook Time 35 minutes
Chilling 4 hours
Total Time 55 minutes
Servings 2 people

Ingredients

  • 1 tsp Olive Oil
  • 2 Fillet Steaks
  • 300 g Mixed Mushrooms
  • 1 clove Garlic
  • 100 g Prosciutto Ham
  • 2 tsp English Mustard
  • 320 g All-butter Puff Pastry
  • 1 Egg yolk
  • 1 pinch Salt
  • 1 pinch Pepper

Instructions

The duxelles

  1. Finely chop (or blitz in a blender) the mushrooms and garlic until they are the texture of breadcrumbs. 

  2. In a dry frying pan, toast the duxelles until the water is cooked off. 

  3. Set aside.

The beef

  1. Lay out a strip of cling film, and in the middle, place the prosciutto so it is slightly wider than the width of the steak.

  2. Spread the duxelles over the prosciutto the same width as the steak.

  3. Add the olive oil to the frying pan and heat until very hot.

  4. Sear the beef quickly on all sides.

  5. When the beef is seared, season with pepper and brush a coat of English mustard over the beef.

  6. Place the steak on the duxelles and spread more duxelles on top of the steak. 

  7. Using the clingfilm, tightly wrap the prosciutto around the steak, and twist the ends of the clingfilm to tighten the package even further. 

  8. Repeat with the second steak. 

  9. Rest in the fridge for about 4 hours.

The pastry

  1. Unroll the All-Butter puff pastry. 

  2. Remove the beef package from the fridge and remove it from the clingfilm. 

  3. Place the beef on the pastry and roll it until the pastry edges touch. Fold over the edges of the pastry so that the beef if fully encased.

  4. Wrap the Wellington in the clingfilm and place it back in the fridge for about 30 minutes.

  5. Repeat with the second Wellington.

  6. Preheat the oven to 200 deg C.

  7. Remove the Wellingtons from the fridge and remove the clingfilm. 

  8. Brush a wash of egg yolk over the pastry, and score the top of the Wellingtons with the back of a knife. Sprinkle with a pinch of sea salt.

  9. Cook for 30-35 minutes until the pastry is cooked and golden brown.


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