Beef Wellington Recipe

Date: Jul 05,2022

Beef Wellington. An English dish which capitalises on the use of the Great British Beef. Wrapping this top quality meat in a pastry to create something truly magnificent. Let us dive into how you can create this masterpiece using what we have available.

What You Will Need:

1 (900g) centre-cut beef tenderloin, trimmed
Salt
Freshly ground black pepper
Olive oil, for greasing
2 tbsp. Dijon mustard
685 g mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2 tbsp. unsalted butter
12 thin slices prosciutto
Flour, for dusting
400 g frozen puff pastry, thawed
1 large egg, beaten
Flaky salt, for sprinkling

How To Prepare:

Using kitchen twine, tie tenderloin in 4 places. Ensure meat is seasoned with salt and pepper
Use a hob with high heat, coat the bottom of a heavy pan with olive oil. Once the pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in the fridge.
Whilst the meat is cooling, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
Add butter to the pan and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, allow about 25 minutes. Season with salt and pepper, then let cool in the fridge.
Place cling film down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the cling film into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
Add seasoning to the tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using cling film to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of cling film tightly into a log and transfer to fridge to chill
Heat oven to 200°C (180ºC fan). Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin. Remove tenderloin from cling film and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in cling film to get a really tight cylinder, then chill for 20 minutes.
Remove cling film, then transfer roll to a foil-lined baking tray. Brush with egg wash and sprinkle with sea salt.
Bake until pastry is golden and the centre registers 50ºC for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.

Carve And Enjoy!

This incredible showstopper of a dish is a sure fire way to show off your inner Gordan Ramsey and let your food be the centre of attention at your next home dinner date. For more recipes follow our blog here or if you have any questions don't hesitate to get in touch.