The Perfect Beef Wellington
Our tried and tested beef wellington recipe is perfect for New Years! This recipe will feed 4-5 hungry dinner guests.
Ingredients:
- 600g chestnut mushrooms
- 4 shallots
- 2 sprigs thyme
- 1 small sprig of rosemary
- 1kg piece of beef fillet
- 2tbsp hot English mustard
- 8-10 slices of parma ham
- 640g pack of puff pastry (we use the ready made version)
- 2 egg yolks, beaten
Method:
Blitz the mushrooms, shallots, rosemary and thyme in a food processor with some salt and pepper until it forms a paste (take care to remove the stalks of the rosemary and thyme before you do this). Then cook the paste over a high heat until all of the moisture from the mushrooms has evaporated (this part is important as you don't want soggy pastry). Put it to one side on a plate and cool in the fridge.
Season the beef fillet and sear it in a hot pan for 30-60 seconds only, on each side, giving it a nice crust and colouring. Remove the beef from the pan and let it cool before brushing it all over with the mustard. (Once cooked you won’t taste the mustard much but it will add depth).
Arrange the parma ham in overlapping rows over a large piece of cling film. Spread the mushroom paste over the parma ham and then place the seared beef fillet in the middle. Then, using the cling film, tightly wrap the beef fillet with the parma ham and paste forming a tight sausage shape, twisting the ends of the cling film to keep it as tight and secure as possible. Pop it in the fridge for at least 30 mins to ensure the beef keeps its shape.
(Note: All of the above stages could be done well in advance to save time)
Roll out 200g of the puff pastry on a floured surface to form a large rectangle and then place it on your baking tray on a large piece of parchment paper. Remove the cling film from the beef and lay the beef in the centre of the pastry. Then brush all of the edges of the pastry with the beaten egg yolk.
Next roll out the remainder of the puff pastry on a floured surface creating an even larger rectangle. Using the rolling pin carefully lay the pastry over the top of the beef fillet. Press into the sides, trim off the excess pastry and seal the edges with the back of a fork. Then re-wrap it with the cling film and chill for another 30 minutes so that it keeps its shape.
Remove from the fridge, take it out of the cling film and brush all over with egg yolk. (If you've time you can add a pattern to the pastry at this stage with a blunt knife, forming a diagonal pattern, or add some pastry leaves to the top with the excess puff pastry).
Heat the oven to 200c. Bake for 20 minutes, then lower the oven setting to 180c and cook for another 20 mins. Allow the beef to rest for 15 mins before serving it medium-rare. And enjoy!