Beef & Meat
Beef Wellington
★★★★★ 4.9 (356 reviews)
Difficulty: Hard
#british
#beef
#elegant
#advanced
A showstopping beef tenderloin coated in mushroom duxelles and wrapped in golden puff pastry. The ultimate dinner party centrepiece.
Ingredients
- 800g beef tenderloin, trimmed
- 400g mushrooms
- 8 slices Parma ham
- 500g puff pastry
- 2 tbsp Dijon mustard
- 2 egg yolks
- Shallots, garlic, thyme, butter
- Salt and black pepper
Method
- Sear seasoned beef in a very hot pan all over. Brush with Dijon and refrigerate.
- Blitz mushrooms fine. Cook with shallots in butter until completely dry (duxelles). Season and cool.
- Lay clingfilm. Shingle Parma ham. Spread duxelles. Place beef at edge, roll tightly. Refrigerate 30 minutes.
- Wrap in puff pastry, seal with egg wash. Refrigerate 20 minutes. Score pastry.
- Bake at 425F for 25-30 minutes until pastry is golden and beef reaches 125F. Rest 10 minutes.
