Beef Wellington
by Tavolino
A sophisticated classic featuring a tender beef fillet coated in savory mushroom duxelles, wrapped in prosciutto and flaky puff pastry, then baked to golden perfection.
Ingredients
- Beef fillet 1 kg
- Olive oil 3 tbsp
- Chestnut mushrooms 250 g
- Butter 50 g
- Fresh thyme 1 sprig
- Dry white wine 100 ml
- Prosciutto 12 slices
- Puff pastry 500 g
- Flour 1 tbsp
- Egg yolks 2
- Water 1 tsp
- Pepper 1 pinch
Preparation
- 1
Preheat the oven to 220°C (fan 200°C).
- 2
Season the beef fillet with pepper and brush with 1 tbsp olive oil.
- 3
Roast the beef for 15 minutes for medium-rare, then remove and chill for 20 minutes.
- 4
Finely chop the mushrooms until they have the texture of coarse breadcrumbs.
- 5
Heat 2 tbsp olive oil and butter in a pan and sauté the mushrooms with the thyme for 10 minutes.
- 6
Pour in the white wine and cook for 10 minutes until the liquid is absorbed and the mixture holds its shape. Discard thyme.
- 7
Arrange the prosciutto slices in a double row on cling film, slightly overlapping.
- 8
Spread half the mushroom duxelles over the prosciutto, place the beef on top, and cover with the remaining duxelles.
- 9
Roll the prosciutto tightly around the beef using the cling film, twisting the ends to secure. Chill.
- 10
Roll out one-third of the pastry to 18x30cm and place on a baking sheet.
- 11
Roll out the remaining pastry to 28x36cm.
- 12
Unwrap the beef and place it in the center of the smaller pastry strip.
- 13
Mix egg yolks with water and brush the pastry edges and the beef.
- 14
Drape the larger pastry sheet over the beef, pressing firmly to seal the sides.
- 15
Trim the edges and crimp with a fork or spoon handle to seal.
- 16
Glaze with remaining egg wash and score diagonal lines on top. Chill for 30 minutes.
- 17
Preheat oven to 200°C (fan 180°C).
- 18
Bake for 20 minutes until golden and crisp. Let rest for 10 minutes before slicing.