- Prep time
- 90 minutes
- Cooking time
- 35 minutes
- Serves 6
- Impress your guests with our classic beef wellington, a showstopping centrepiece guaranteed to be the talking point of your dinner party.
- 800-900g beef fillet centre cut
- 600g puff pastry
- 500g mixed wild mushrooms
- 1½tsp fresh thyme leaves
- 30g salted butter
- 50ml port or Madeira
- 8-10 slices of parma ham
- 2 eggs beaten
- 2tbsp English or Dijon mustard
- Salt and pepper
- Olive oil
- 1 jar of Rich Port & Mushroom Cooking Sauce
- 300ml beef stock
Coat the beef fillet in a thin covering of olive oil and season generously with salt and pepper.
Heat a large frying pan until smoking hot and seal the beef on all sides making sure there are no patches left untouched this should only take a 20-30 seconds on each side. Remove the beef from the pan and brush with the mustard allow to cool before rolling into cling film and securing into a tight barrel shape, cool in the fridge until needed.
For the mushroom duxelles, either use a food processor to blend your mushrooms to a rough paste or chop as fine as you possibly can. Use the same frying pan from the beef and add the mushrooms in dry (in batches if necessary) the aim here is to remove all the natural moisture from the mushrooms. Add the thyme, butter and port/Madeira reducing until no liquid is left season with salt and pepper then remove from the heat to cool.
Lay out a long double layer of cling film plenty wide enough to accommodate the beef fillet and it’s incoming outer layers. Place the parma ham on the cling film so it’s over lapping on the sides and the centre join to make a large rectangle.
Spread the mushroom duxelles evenly on top of the ham before sitting the beef fillet now removed from the cling film in the centre, roll the ham around the outside to form a seal before wrapping tightly in the cling film to form a cylindrical shape chill for 30-40 minutes.
Remove from the cling film, place on top of the puff pastry and roll the pastry around the wellington, ensure the pastry join is egg washed and finishes under the wellington with
a smooth finish on top, brush with egg wash season with salt and again chill for 30 minutes.
Pre heat the oven to 220°C/200°C fan/gas 7, this will take around 30-35 minutes to bake, you should have a dark golden brown pastry and beautiful blushing red beef in the centre.
Heat the Rich Port & Mushroom Cooking Sauce together with the beef stock to current the perfect sauce to go alongside this dish.