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By [WK] supersnear 234
Beef wellington
19 steps
Prep:2h 30minCook:25min
20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Updated at: Thu, 17 Aug 2023 12:03:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
23
High
Nutrition per serving
Calories1099.4 kcal (55%)
Total Fat80.8 g (115%)
Carbs41.2 g (16%)
Sugars0.8 g (1%)
Protein47.9 g (96%)
Sodium946.3 mg (47%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
STEP 1 Heat oven to 220C/fan 200C/gas 7.
OvenPreheatStep 2
STEP 2 Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
OvenHeat
FridgeCool
Tray
Cooking BrushStep 3
STEP 3 While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
Knife
Cutting BoardStep 4
STEP 4 Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
CooktopHeat
PanStep 5
STEP 5 Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
PanCooktopHeatStep 6
STEP 6 Remove the mushroom duxelle from the pan to cool and discard the thyme.
Step 7
STEP 7 Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
Plastic wrapCutting BoardStep 8
STEP 8 Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
Step 9
STEP 9 Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
Plastic wrapStep 10
STEP 10 Chill the fillet while you roll out the pastry.
Step 11
STEP 11 Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
Baking sheet
Parchment paperStep 12
STEP 12 Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
Step 13
STEP 13 Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
Plastic wrapStep 14
STEP 14 Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet.
MixerMix
BowlCooking BrushStep 15
STEP 15 Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
Rolling pinStep 16
STEP 16 Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
ForkKnifeStep 17
STEP 17 Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
Cooking BrushKnifeStep 18
STEP 18 Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
OvenPreheatFridgeCoolStep 19
STEP 19 Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Cooking BrushBaking sheetOvenHeatNotes
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Delicious
Special occasion
Kid-friendly
Makes leftovers
