Beef Wellington Recipe
Beef Wellington is a classic dish that showcases tender beef and rich flavors. With the help of this easy guide, you can master the recipe and impress your guests with a gourmet dish that is sure to please.
Ingredients
- 1 kg beef fillet preferably Aberdeen Angus
- 2 tbsp olive oil
- 250 g chestnut mushrooms finely chopped
- 50 g butter
- 1 tsp fresh thyme leaves
- 100 ml dry white wine
- 6 slices prosciutto
- 500 g puff pastry
- Plain flour for dusting
- 2 egg yolks beaten
Instructions
- Season the beef fillet with salt and pepper.
- Heat the olive oil in a pan and sear the beef on all sides until browned. Remove from the pan and let it cool.
- In the same pan, melt the butter and add the chopped mushrooms and thyme. Cook until the mushrooms release their liquid and it evaporates.
- Add the white wine to the mushrooms and continue cooking until most of the liquid has evaporated. Remove from heat and let it cool.
- Spread the prosciutto slices on a sheet of plastic wrap, slightly overlapping.
- Spoon the cooled mushroom mixture onto the prosciutto, forming an even layer.
- Place the seared beef fillet on top of the mushroom layer and wrap the prosciutto and mushrooms around it, pressing firmly.
- Roll out the puff pastry on a floured surface to a thickness of about 3mm.
- Place the wrapped beef fillet in the center of the pastry and fold the pastry over, sealing it well.
- Brush the pastry with beaten egg yolk.
- Transfer the beef wellington to a baking sheet and bake in a preheated oven at 200°C for about 40-45 minutes until the pastry is golden brown.
- Remove from the oven and let it rest for a few minutes before slicing.