Beef Wellington

Updated at: Thu, 17 Aug 2023 02:56:22 GMT

Step 1

Salt and pepper the fillet and quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove beef to pan and pour the pan juices over it. While hot, brush Dijon mustard all over, and then allow to rest.

Step 2

Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool.

Step 3

Lay a large sheet of cling film on a work surface and place the Parma ham in the middle, overlapping them slightly, to create a square. Spread freshly grounder pepper and spread half the duxelle evenly over the ham.

Step 4

Place the beef on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. The tighter it is the better it is. Chill for 30 min

Step 5

Place the pastry on a lightly floured surface and roll it into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator for 10 min

Step 6

Lay a large sheet of cling film on a work surface and lay the pastry on top. Remove the cling film from the beef, then wrap the pastry around. Trim the pastry and Cover with cling film and then roll and tie the cling film to get a nice, evenly thick log again. Chill for at least 30 minutes or overnight

Step 7

When you are ready to cook the beef wellingtons, unwrap the Wellington, discard the plastic and smooth the ends, then brush with egg wash. Use the back of a knife to gently score the Wellington and create a decorative pattern., then bake at 200°C/Gas 6 for 35 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.

Step 8

Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.

Step 9

Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.

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