Classic Beef Wellington

Instructions

1. Season the beef generously. Heat 30 ml olive oil in a very hot frying pan and sear the fillet on all sides for 3 minutes total — you want colour but rare interior. Brush all over with Dijon mustard while hot. Cool completely, then refrigerate 30 minutes.
2. Make the duxelles: cook the shallots in butter until soft. Add the garlic, mushrooms and thyme. Cook over high heat, stirring frequently, for 15 minutes until all moisture has evaporated and the mixture is dry and dark. Season and cool completely. A wet duxelles will make the pastry soggy.
3. Lay a large sheet of cling film on the work surface. Arrange the prosciutto slices, slightly overlapping, into a rectangle. Spread the cooled duxelles evenly over the prosciutto.
4. Place the chilled beef at the edge of the prosciutto rectangle. Using the cling film, roll the prosciutto tightly around the fillet, twisting the ends to form a compact log. Refrigerate for 30 minutes.
5. Preheat oven to 220 °C. Roll the puff pastry to a rectangle large enough to wrap the beef. Remove the cling film from the beef and place it on the pastry. Brush the pastry edges with egg wash. Roll and seal firmly, tucking in the ends. Brush the outside with egg wash. Score the top lightly if desired.
6. Bake for 25–30 minutes until the pastry is deep golden. Internal temperature for medium-rare: 52 °C.
7. Rest for 10 minutes before slicing into portions with a serrated knife. Serve with roasted potatoes and a red wine jus.

Related Recipes

• Slow Braised Beef Brisket
• British Beef and Ale Stew