Beef Wellington

Beef Wellington2

Superb, rich, hearty British food.  Also perfect as a side dish at Christmas.


200g of mushrooms, roughly chopped
Salt & pepper to season
Olive Oil
500g prime beef fillet
1-2 tsp Dijon mustard
6 slices parma ham
400g puff pastry
2 beaten egg yolks


Make a paste out of the mushrooms by blitzing them in a food processor.  Scrape paste into a frying pan and cook over a medium heat for 10 minutes to cook out the excess moisture.  Once done, spread out onto a plate and allow to cool.

Heat a frying pan and add the olive oil.  Then sear the beef on each side for no more than 30 seconds (we are not looking to cook the meat at this stage, just to sear the outside.  Remove and allow to cool.

On a piece of clim film, arrange the parma ham so they overlap slightly and spread the mushroom paste evenly over the ham.  Brush the beef lightly with the dijon mustard and place into the middle on the parma ham.  Keepign a tight obld on the cling film, roll the parma ham & muushrooms around the beef to form a tight beef parcel.  Twist the ends of the cling film to secure and chill for 20 minutes to allow the beef to set and keep its shape.

Roll out the puff pastry to roughly the same thickness of a £1 coin.  Remove the cling film from the beef and lay in the centre.  Brush the pastry with the egg yolk and wrap the pastry firmly around the beef, cutting off any excess.  Place on a baking tray then chill for another 20 mins.  While this is chilling, preheat the oven to 200ºc/Gas mark 6.

Lightly score the pastry, leaving gaps of around 1cm and brush the outside with the remainder of the egg yolk.  Bake for 20 minutes, then lower the heat to 180ºc/Gas mark 4 and then cook for another 15 minutes.  Leave to rest for 10-15 minutes before slicing and serving.  The beef should be pink in the centre.

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