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.

Comments, questions and tips (1)

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Roz Tansey

question

Hi I unfortunately have an intolerance to pork so would like to know what to use in its place ie lardons, chorizo etc., Its surprising how much pork is used in the the most unusual products. I would wrap streaky bacon around, chicken, pheasant to prevent meat drying out. Very frustrating. …

Barney Good Food avatar
Barney Good Food

Hi, For this recipe you could use cold pancakes/crepes to hold the mushroom fixture in place around the beef fillet. Thanks, Barney Good Food cookery team

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