Classic Beef Wellington is one of those dishes that will never go out of style. The soft fillet of beef encased in layers of mushrooms and ham. All with a perfect crispy fluffy coating of puff pastry. Serve as a main dish for the VIPs in your life.
Classic Beef Wellington
Classic recipe to prep and cook the best beef wellington . Ultimate meal that always impresses everybody who tries it.
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Add to CollectionServings: 6 people
Calories: 343kcal
Ingredients
- 400 g beef fillet
- 400 g flat mushrooms large
- 6 slices ham
- 2 tsp English mustard for brushing meat
- 200 g puff pastry
- 2 large egg yolks free range
- 1 sprig thyme
- olive oil
- salt to taste
- pepper to taste
Instructions
- Preheat an oven to 200C
- Heat some oil in a large pan and sear the seasoned beef all over until it’s brown.
- Remove and allow to cool and brush with the mustard.
- Chop the mushrooms and blend in a food processor to form a smooth puree.
- Put the puree into a pdry pan and heat to evaporate the water content.
- Once dry allow to cool.
- Roll out a generous length of cling film and slightly overlap the ham slices.
- With a pallet knife spread the mushroom mixture evenly over the ham.
- Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the Parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the cling film.
- Refrigerate for at least 15 minutes
- Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film.
- Egg wash the edge of the pastry and place the beef in the middle.
- Roll up the pastry around the beef trimming any excess.
- Bake at for 35 – 40 minutes.
- Leave to stand for at least 10 minutes before slicing.
Nutrition
Calories: 343kcal | Carbohydrates: 17g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 731mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g
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