Points to remember

  • Dry the beef with kitchen paper. Season with salt and pepper.
  • Brown the beef on all sides. This helps to seal the meat so that it holds it shape and retains its juices.
  • Overlap the prosciutto on a large piece of cling film. Spread with the stuffing, cover with cling film and roll to an even layer.
  • Remove cling film and lay the beef on top of the mixture. Lift and roll the cling film to encase the beef.
  • Roll the pastry to a rectangle and brush with beaten egg. The beaten egg will give the pastry an attractive golden colour when cooked.
  • Fold up the shorter edges, then roll up. Chill for around 30 mins.
  • Brush with beaten egg to glaze the pastry. Score lightly to decorate. Sprinkle with sea salt and cook in a preheated oven.
  • Leave to rest for around 10 mins then slice with a sharp knife.
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TIPS

MAKING BEEF WELLINGTON
When slicing the wellington, you can cut off the pastry ends first and give an extra portion to each serving.

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