Description
Ingredients:
- Beef fillet (about 170-225 grams per person)
- Puff pastry (enough to wrap the fillet)
- Mushrooms (finely chopped)
- Prosciutto or Parma ham
- Dijon mustard
- Egg yolk (for egg wash)
- Salt and pepper
- Olive oil or butter (for searing)
Instructions:
- Prepare the Beef:
- Season the beef fillet with salt and pepper.
- In a hot skillet with olive oil or butter, sear the fillet on all sides for about 2-3 minutes until browned. Let it cool, then brush with Dijon mustard.
- Prepare the Mushroom Duxelles:
- In the same pan, add finely chopped mushrooms and cook over medium heat until most of the moisture has evaporated. Season with salt and pepper and let it cool.
- Assemble:
- Lay out the prosciutto on a piece of cling film, overlapping slightly. Spread the cooled mushroom mix over the prosciutto.
- Place the beef fillet on top, then roll it tightly using the cling film. Chill in the fridge for about 15-20 minutes.
- Wrap in Puff Pastry:
- Roll out the puff pastry on a floured surface. Remove the beef from the cling film and place it in the center of the pastry.
- Fold the pastry over the beef, sealing the edges. Trim any excess pastry and brush the top with egg yolk for a golden finish.
- Bake:
- Preheat your oven to 200°C. Place the wrapped Wellington on a baking tray and bake for 25-30 minutes or until the pastry is golden brown.
Rest and Serve: Let the Beef Wellington rest for about 10 minutes before slicing. Serve with your choice of sides
