Beef Wellington

Beef Wellington

April 15, 2018 0 By RimmersRecipes

Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and special occasions; once prepared it’s super-easy to cook and serve.

Nutritional Information per serving

 CaloriesFatSaturatesCarbsSugarFibreProteinSalt
 76348g20g32g0g0g50g2.46g

 

Print Recipe
Beef Wellington BigOven - Save recipe or add to grocery list Yum
Prep Time 25 Minutes
Cook Time 1-2 Hours
Servings
People
Prep Time 25 Minutes
Cook Time 1-2 Hours
Servings
People
Instructions
  1. Heat oven to 220C/fan 200C/gas 7. Sit the beef fillet on a roasting tray, brush with 1tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  2. While the beef is cooling, chop 250g chestnut mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this.
  3. Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig of fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
  4. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
  5. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
  6. Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
  7. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet.
  8. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins.
  9. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.