Beef Wellington

Beef Wellington

A golden, flaky puff pastry encases tender beef fillet wrapped in savoury prosciutto and a rich mushroom duxelles. Served with creamy mashed potatoes and a velvety red wine gravy, this dish is a true showstopper for special occasions.

Serves: 4-6

Prep Time: 30 minutes

Cook Time: 40-45 minutes

Ingredients

For the Beef Wellington:

• 1kg beef fillet
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons Dijon mustard
• 250g mushrooms (button or portobello), finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 2 teaspoons fresh thyme leaves
• 8 slices prosciutto
• 500g puff pastry
• 1 egg, beaten (for egg wash)
• Plain flour, for rolling

For the Mashed Potatoes:

• 4 large Agria potatoes, peeled and chopped
• 50g butter
• ½ cup cream or milk
• Salt and pepper, to taste

For the Red Wine Gravy:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup beef stock
• ½ cup red wine
• 1 teaspoon Worcestershire sauce
• Salt and black pepper, to taste

Method

1. Prepare the Beef Fillet:

• Heat olive oil in a skillet over medium-high heat. Season the beef fillet with salt and pepper, then sear on all sides until browned. Remove from heat and brush with Dijon mustard. Set aside to cool.

2. Make the Mushroom Duxelles:

• In the same pan, melt butter and add the onion and garlic. Cook until softened.
• Add the mushrooms and thyme, cooking until all moisture has evaporated. Remove from heat and let cool.

3. Wrap the Beef in Prosciutto:

• Lay a large piece of cling film on a flat surface.
• Arrange the prosciutto slices slightly overlapping to form a rectangle.
• Spread the cooled mushroom mixture evenly over the prosciutto.
• Place the cooled beef fillet in the centre and use the cling film to roll it tightly into a log.
• Chill for 20 minutes to help it hold its shape.

4. Wrap in Puff Pastry:

• Preheat your oven to 200°C. Roll out the puff pastry on a lightly floured surface.
• Remove the beef from the cling film and place it in the centre of the pastry.
• Wrap the pastry around the beef, sealing the edges underneath.
• Brush with egg wash and chill for 10 minutes.

5. Bake the Wellington:

• Place the wrapped beef on a lined baking tray. Brush with more egg wash and score a decorative pattern on top.
• Bake for 40-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 50-55°C for medium-rare.
• Let rest for 10 minutes before slicing.

6. Make the Mashed Potatoes:

• Boil the potatoes in salted water until tender. Drain, then mash with butter and cream until smooth.
• Season with salt and pepper to taste.

7. Prepare the Red Wine Gravy:

• Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.
• Gradually whisk in the beef stock and red wine, stirring until smooth.
• Simmer for 5-7 minutes, until slightly thickened. Season with Worcestershire sauce, salt, and pepper.

To Serve:

• Slice the Beef Wellington and serve with creamy mashed potatoes.
• Drizzle with red wine gravy for the perfect finishing touch.

Tips:

• For a crispy base, bake the Wellington on a preheated tray.
• Use a meat thermometer to ensure perfect doneness (50-55°C for medium-rare).
• Pair with steamed greens or roasted vegetables for a well-balanced meal.

A classic and elegant dish that’s sure to impress!