Beef Wellington

Instructions

1. 1

   Prepare Mushroom Paste

   43 min

   Begin by placing 400g mushrooms into a food processor, adding a pinch of salt and pepper for seasoning. Pulse the mushrooms until they form a coarse paste, ensuring not to over-process. Transfer the mixture to a skillet and cook on high heat for approximately 10 minutes, stirring frequently to allow the moisture to evaporate. Once the mixture thickens, spread it out on a plate to cool completely before using.

2. 2

   Sear the Beef Fillet

   22 min

   Heat a dash of olive oil in a frying pan over high heat until shimmering. Season the 750g beef fillet generously with salt and pepper, then sear it in the hot pan for about 30 seconds on each side, just until a brown crust forms. Remove the beef from the pan and allow it to cool slightly, then brush the entire surface with 1-2 tbsp English mustard for added flavor.

3. 3

   Wrap Beef in Ham and Mushrooms

   6 min

   On a clean work surface, lay out a sheet of cling film and arrange 6-8 slices of Parma ham in slightly overlapping rows, covering enough area to encase the beef. Use a palette knife to evenly spread the cooled mushroom paste over the ham. Place the seared beef fillet in the center and carefully roll the ham and mushroom mixture around the beef using the cling film as a guide, twisting the ends to secure tightly. Chill the wrapped beef in the refrigerator for 15-20 minutes to firm up.

4. 4

   Encase Beef in Puff Pastry

   8 min

   Dust a clean surface with flour and roll out 500g puff pastry into a large rectangle, aiming for a thickness similar to a £1 coin. Once rolled, carefully unwrap the cling film from the beef and position it in the center of the pastry. Brush the edges of the pastry with 2 beaten egg yolks to help seal it. Fold the pastry over the beef, trimming any excess pastry, and flip it over so the seam is on the bottom. Place the wrapped Wellington on a baking sheet and brush the top with more egg yolk, then chill for another 15 minutes to set the shape.

5. 5

   Bake the Wellington

   1 min

   Preheat your oven to 200°C (400°F, gas mark 6) to ensure it's hot enough for baking. Using a sharp knife, lightly score the pastry every 1cm to create a decorative pattern and allow steam to escape. Glaze the pastry again with the beaten egg yolk for a golden finish. Bake in the preheated oven for 20 minutes, then lower the temperature to 180°C (350°F, gas mark 4) and continue baking for an additional 15 minutes until the pastry is golden brown. After baking, let the Wellington rest for 10-15 minutes before slicing to allow the juices to redistribute; the beef should be pink in the center when served.