Beef Wellington is a classic dish that combines a tender beef fillet with a savory mushroom mixture and a flaky pastry crust.
Preparation Time: 5 minutes
Ingredients
1kg Beef Fillet (preferably Aberdeen Angus)
Olive Oil
250g Chestnut Mushrooms
50g Butter
Fresh Thyme
100ml Dry White Wine
12 Slices prosciutto
500g Puff Pastry
Flour, for dusting
2 egg Yolks, beaten with 1tsp Water
1. Preheat your oven to 220°C (200°C fan/gas 7). Brush the beef fillet with olive oil, season with pepper, and roast for 15 minutes for medium-rare or 20 minutes for medium. Let it cool, then chill in the fridge for 20 minutes.
3. Lay out the prosciutto on cling film, slightly overlapping. Spread half the mushroom mixture over it, place the beef on top, then the rest of the mixture. Roll it into a sausage shape using the cling film, then chill.
4. Roll out a third of the puff pastry and place it on a baking sheet. Roll out the remaining pastry larger than the first piece.
5. Unwrap the beef from the cling film, place it on the smaller pastry piece, brush with egg yolk, then cover with the larger pastry piece. Trim and seal the edges.
6. Bake in the preheated oven for around 20 minutes or until the pastry is golden brown.
