Beef Wellington

Preparation

1. 1
   Step 1

   Preheat the oven to 220°C (fan 200°C).

2. 2
   Step 2

   Season the beef fillet with pepper and brush with 1 tbsp olive oil.

3. 3
   Step 3

   Roast the beef for 15 minutes for medium-rare, then remove and chill for 20 minutes.

   Timer · 15 min
4. 4
   Step 4

   Finely chop the mushrooms until they have the texture of coarse breadcrumbs.

5. 5
   Step 5

   Heat 2 tbsp olive oil and butter in a pan and sauté the mushrooms with the thyme for 10 minutes.

   Timer · 10 min
6. 6
   Step 6

   Pour in the white wine and cook for 10 minutes until the liquid is absorbed and the mixture holds its shape. Discard thyme.

   Timer · 10 min
7. 7
   Step 7

   Arrange the prosciutto slices in a double row on cling film, slightly overlapping.

8. 8
   Step 8

   Spread half the mushroom duxelles over the prosciutto, place the beef on top, and cover with the remaining duxelles.

9. 9
   Step 9

   Roll the prosciutto tightly around the beef using the cling film, twisting the ends to secure. Chill.

10. 10
    Step 10

    Roll out one-third of the pastry to 18x30cm and place on a baking sheet.

11. 11
    Step 11

    Roll out the remaining pastry to 28x36cm.

12. 12
    Step 12

    Unwrap the beef and place it in the center of the smaller pastry strip.

13. 13
    Step 13

    Mix egg yolks with water and brush the pastry edges and the beef.

14. 14
    Step 14

    Drape the larger pastry sheet over the beef, pressing firmly to seal the sides.

15. 15
    Step 15

    Trim the edges and crimp with a fork or spoon handle to seal.

16. 16
    Step 16

    Glaze with remaining egg wash and score diagonal lines on top. Chill for 30 minutes.

    Timer · 30 min
17. 17
    Step 17

    Preheat oven to 200°C (fan 180°C).

18. 18
    Step 18

    Bake for 20 minutes until golden and crisp. Let rest for 10 minutes before slicing.

    Timer · 20 min