dinnerHard

Beef Wellington

Name: Beef Wellington
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: British
Ingredients: 1kg beef tenderloin, trimmed; 500g mushrooms, finely chopped; 4 slices Parma ham; 2 sheets puff pastry; 2 tbsp Dijon mustard; 2 shallots, minced; 3 garlic cloves, minced; 2 tbsp butter; 1 egg, beaten; Salt and black pepper

Britain's most impressive dinner party dish — beef tenderloin coated in mushroom duxelles and wrapped in golden, flaky puff pastry. A showstopper that tastes as extraordinary as it looks.

Total Time

90 min

Servings

Cuisine

British

Rating

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Prep Time

60 min

Cook Time

30 min

Total Time

90 min

Ingredients

Servings:

1kg beef tenderloin, trimmed
500g mushrooms, finely chopped
4 slices Parma ham
2 sheets puff pastry
2 tbsp Dijon mustard
2 shallots, minced
3 garlic cloves, minced
2 tbsp butter
1 egg, beaten
Salt and black pepper

Instructions

1
Sear beef on all sides in a very hot pan until deeply browned. Brush with Dijon mustard. Cool completely.
2
Make duxelles: cook mushrooms with shallots and garlic in butter until all moisture evaporates. Season. Cool completely.
3
Lay Parma ham on plastic wrap. Spread duxelles over ham. Place beef at edge and roll tightly. Refrigerate 30 minutes.
4
Wrap in puff pastry, sealing edges with egg wash. Score top decoratively. Brush with egg wash.
5
Bake at 220°C (425°F) for 25-30 minutes until pastry is golden and beef reaches 52°C (125°F) for medium-rare.
6
Rest 10 minutes before slicing. Serve with red wine sauce.