Beef Wellington - serves 4
The most popular dish ordered by my clients in Beef Wellington. Although it can be tricky, the effort is well worth the results. I've shown my recipe below, but if you'd rather someone else did the hard work, get in touch and we can discuss your ideal dinner menu.
Key to the success is the quality of the beef and I always buy mine from Buckles in Shenfield. I also make a tasty vegetarian version.
Key to the success is the quality of the beef and I always buy mine from Buckles in Shenfield. I also make a tasty vegetarian version.
500g middle beef fillet
2 tablespoons of olive oil
400g mushrooms
5 slices Parma ham
English mustard
1 pack ready roll puff pastry (500g)
1 beaten egg
2 tablespoons of olive oil
400g mushrooms
5 slices Parma ham
English mustard
1 pack ready roll puff pastry (500g)
1 beaten egg
- Put mushrooms in a food processor with salt and pepper and pulse to a paste. Put into a frying pan on a hot heat for 10 mins, tossing frequently to out the moisture. Spread out on a tray to cool.
- Heat a frying pan, adding a little olive oil. Season the beef and sear for 30 seconds on each side and both ends. Take out to cool and brush over with mustard.
- Lay two, slightly overlapping sheets of clingfilm on a work surface, about 60cm long. Arrange the Parma ham slices on the clingfilm in overlapping rows
- Spread the mushroom mix over the Parma ham
- Place the seared beef in the middle and then take hold of the edge of the clingfilm to roll the ham and mushrooms over the beef to form a right barrel shape. Twist the ends of the clingfilm to secure and chill in the fridge for 20 mins
- Lay ready rolled pastry on a floured surface, remove clingfilm from the beef and lay in the centre of the pastry. Brush the edges of the pastry with egg the beaten egg. Fold the ends over and wrap the pastry around the beef. Cut off any excess.
- Turn over the parcel so the seam is underneath and place on a baking tray. Brush all over with the beaten egg and chill for 20 mins.
- Heat oven to 200 deg/Gas mark 6. Score the top of the pastry lightly with 1cm intervals and glaze with the beaten egg.
- Bake in oven for 20 mins. Lower to 180 deg/Gas mark 4 for 15 mins. Get out of the oven and cover the Wellington with several sheets of foil and tea towels to rest for 10/15 mins before slicing.
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