Beef Wellington
Beef Wellington, from above
Non vegEngland

Beef Wellington

Tender fillet wrapped in mushroom, ham and golden puff pastry. The showstopper.

150 minTime
56 gProtein each
mildSpice
A duke's dinner2 chapters · 1 min read

Make it your way

Grandma's wayFillet, duxelles, ham and puff pastry.
The original
799kcalsame
56 gproteinsame
2 gfibresame
150minutessame

Beef Wellington.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef1 kg centre cut beef fillet
Cooking oil (vegetable oil)1 tbsp
Prepared mustard1½ tbsp English mustard
Button mushroom500 g, finely chopped
Butter1½ tbsp
Garlic2 cloves
Dried mixed herbs (italian seasoning)1 tsp thyme
Cooked ham8 thin slices prosciutto or ham
Puff pastry400 g
Egg1, beaten
Saltto taste
Black pepper½ tsp

Method

5 steps
  1. 1Season beef and sear in a very hot pan on all sides. Brush with mustard while warm and cool.
  2. 2Cook mushrooms with butter, garlic and thyme until dry and paste like. Cool.
  3. 3Lay ham on cling film, spread mushrooms over, set beef on top and roll tightly. Chill 30 minutes.
  4. 4Wrap in rolled pastry, seal, brush with egg, score and chill 15 minutes.
  5. 5Bake at 200 C for 35 to 40 minutes until golden, 52 C inside for medium rare. Rest 10 minutes and slice thick.
Serve it like this

Slice thick at the table on a board to show the pink centre. Serve with mash, glazed carrots and red wine or mushroom jus.

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Make it a meal

What goes with Beef Wellington: a bread or rice, a side, something to drink and something sweet.

Bread or rice Hot cross buns210 min
Bread or rice Jeera rice30 min
With a main Roast turkey with gravy240 min
On the side Mashed potatoes30 min
On the side Roast potatoes70 min
On the side Green bean casserole50 min
To drink Lemon barley water30 min
Something sweet English trifle60 min
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