Beef Wellington

Beef Wellington

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(4 ratings)

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Cooking time

Ready in a staggered 2 hrs

Skill level

For the keen cook

Servings

Serves 6

Update a celebration dinner centrepiece using prosciutto instead of pancakes to encase beef and porcini mushroom stuffing

Nutrition and extra info

Additional info

  • Freeze uncooked
Nutrition info

Nutrition per serving

kcalories
760
protein
46.6g
carbs
34.4g
fat
47g
saturates
23g
fibre
1.2g
sugar
1.5g
salt
2.1g

Ingredients

  • 1kg beef fillet - ask your butcher to cut it from the middle of the fillet and say you don't want the tail end or the head (chateaubriand) of the fillet
  • 1 tbsp olive oil, plus extra for greasing
  • 5 - 6 thin slices prosciutto
  • plain flour, for dusting
  • 500g pack all-butter puff pastry
  • 1 egg, beaten

For the mushroom stuffing

  • 20g dried porcini mushrooms
  • 400g chestnut or button mushrooms, roughly sliced
  • 1 tbsp fresh thyme leaf
  • 50g butter
  • 1 large shallot, finely chopped
  • splash of Worcestershire sauce
  • 2 tbsp freshly grated parmesan

For the gravy

  • 25g butter
  • 1 shallot, finely chopped
  • sprig of thyme
  • 1 bay leaf
  • 1 tbsp plain flour
  • splash of brandy (optional)
  • glass of red wine
  • 1 beef stock cube

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Method

  1. First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it’s well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don’t clean it.
  2. Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don’t clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
  3. For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up – do not leave for longer of cooking times will be affected.
  4. On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
  5. Heat oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the Wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn’t burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
  6. To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
  7. Using a very sharp knife carefully carve the Wellington into 6 thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.

Recipe from bbcgoodfood.com, December 2012

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Comments

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bcharlesworth's picture

I did a variation on this yesterday, I have an Aga so I sealed the meat in the oven for 20 minutes (10 each side). The result was a lovely medium fillet after cooking for 30 minutes in the pastry. Very impressed with the result will definitely do it again.

sueinspain's picture
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Did this last night. Not as difficult as first thought and watching the video first was a great help. It was delicious and will definately be doing this again.

judegleave's picture
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This was delicious and I did not think difficult. Would definitely recommend!

tessa_zobel777's picture

I can see that the blood is still running out....; this is "not" a meal to be served with people who knows cooking!

sanitarium628's picture
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There's a supplier near me in NI who sells Dexter beef- we would occasionaly order a couple of good, thick dexter fillets and make individual portions of the wellington for simplicity (He also supplies frozen wild mushrooms year round which we use for the stuffing instead of the porcini and button mushrooms). Just down to personal taste really- I only mention the dexter beef because, if being prepared as a joint, obviously the size of the whole fillet is a lot smaller with this breed, and while a little more expensive per kg, the quality tends to be superb and for me, the aesthetics of the finished dish when using the whole fillet are even better than with a set weight cut from the middle.

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