Are you looking for a straight-to-the-point Beef Wellington Recipe? Well, here’s how to make the perfect beef wellington.
The hearty British dish, Beef Wellington is an indulgent combination of top-quality fillet of beef covered in duxelles mushroom sauce, prosciutto, and puff pastry. Beef Wellington is originally thought to have been created for the Duke of Wellington in celebration of the victory at the battle of Waterloo. Sophisticated as it may seem, it’s easier than it looks but definitely a showstopper if you want to impress your friends or family at a dinner party. Beef Wellington is almost an entire meal in itself. However, it is traditionally comes served with potatoes, vegetables, and gravy.
- A beef fillet (approximately 1 kilogram)
- 250 grams mushrooms (chestnut or wild)
- 500 grams puff pastry
- 12 slices prosciutto
- 1 sprig of fresh thyme
- 100 ml white wine
- 50 grams butter
- 2 egg yolk, beaten
- 60 ml olive oil (for cooking)
- A little flour (for dusting)
- Preheat your oven to 220C/fan 200C/gas mark 7.
- Season the beef fillet with salt and pepper and coat thoroughly in about 20ml olive oil. Roast it in the oven for 15 minutes. Then remove it to cool down and put it in the fridge.
- Meanwhile, finely chop the mushrooms and fry them with the sprig of thyme and the remaining oil for about 10 minutes until soft. Add the white wine and cook for a further 10 minutes, or until the liquid has been absorbed. Remove the sauce from the hob, take out the sprig of thyme, and set aside to cool.
- Take a chopping board, one at least big enough to fit the fillet of beef and lay out two pieces of saran wrap overlapping. Then, make an even layer of prosciutto slightly overlapping the 12 slices. Spread the mushrooms over the prosciutto, and finally place the beef on top, giving you three layers so far. Lift up the edges of the saran wrap wrapping the beef in a layer of mushrooms and prosciutto on the outside. Wrap the entire thing tightly in the saran wrap. You should end up with a sausage shape. Put the wrapped fillet in the fridge to chill while you do the next step.
- Prepare a clean work surface to roll out the pastry. Sprinkle some flour on the surface before you start. Separate the pastry into two pieces approximately ⅓ and ⅔ so you have one small piece and one large piece.
- Roll out the small piece into a rectangle of 18 x 30 cm approx and put it on a baking tray. Place the wrapped beef fillet in the center and carefully remove the saran wrap.
- Roll out the larger piece of pastry to roughly 28 x 36 cm. Ensure you have enough pastry to cover your beef fillet and seal it at the edges.
- Brush the edges of the smaller piece of pastry with the beaten egg yolk. Place the larger piece of pastry over the fillet and press the edges together. Glaze the top as well.
- Bake for 25 minutes or until golden.
About the Author
Natasha is the owner of Snacks With Bite – a healthy snack delivery company based in Australia. She enjoys trying new foods and discovering tasty, healthy dishes.