Classic Beef Wellington

Ingredients

• 500 grams Center-cut beef tenderloin (A lean cut of meat with fine fat sinews, sliced about one inch thick.)
• 2 tablespoons Classic English mustard (Applied as a seasoning to beef prior to searing.)
• 2 tablespoons Olive oil (Sear the beef in a hot pan.)
• 200 grams Mushrooms (Finely minced and seasoned, used as a stuffing.)
• 6 slices Parma ham (Prosciutto) (Thin slices for wrapping the mushroom and beef filling.)
• 1 sheet Puff pastry (Pre‑rolled sheet, thawed if frozen.)
• 1 whole Egg (Apply an egg wash to seal the pastry and impart a golden color.)

Instructions

1. Prepare and season the beef.

   Choose a lean, center‑cut slice of beef tenderloin about one inch thick and coat it generously with English mustard on all sides.

   Time: PT5M

2. Sear the beef until a rich brown crust forms.

   Warm the olive oil in a preheated skillet until it shimmers. Add the beef and sear it on all sides until a brown crust forms, about two minutes per side, to lock in the juices.

   Time: PT10M

   Temperature: Medium-high

3. Prepare the mushroom filling

   Dice the mushrooms finely and season them. Sauté the mushrooms in a dry skillet, evaporating any excess moisture, until they are dry and richly flavored.

   Time: PT10M

   Temperature: Medium

4. Assemble the filling and roll it up.

   On a fresh sheet of cling film, arrange the Parma ham slices. Evenly spread the sautéed mushroom mixture across the ham. Center the seared beef, then roll the ham tightly within the film. Twist the ends to seal and refrigerate for 20 minutes to firm the roll.

   Time: PT10M

   Temperature: 4°C

5. Roll out the puff pastry and wrap it around the filling.

   Lay the puff pastry sheet on a clean work surface. Remove the beef roll from its cling film and position it in the centre of the pastry. Lightly brush the pastry edges with beaten egg wash to seal. Encase the beef roll snugly in the pastry, trimming any excess if needed. Finally, brush the outside of the pastry with egg wash for a golden finish.

   Time: PT5M

6. Refrigerate the wrapped Wellington

   Set the wrapped Wellington on a baking tray and refrigerate for five minutes to firm the pastry before baking.

   Time: PT5M

   Temperature: 4°C

7. Bake the Beef Wellington in a preheated oven until golden and fully cooked.

   Preheat the oven to 200 °C (rock‑salt baked method implied). Place the Wellington on a tray and bake for about 20 minutes, or until the pastry is golden‑brown and crisp.

   Time: PT20M

   Temperature: 200°C

Nutrition Facts

Calories

650

Protein

45g

Carbohydrates

40g

Fat

35g

Fiber

3g