Description
A stunning centerpiece featuring tender beef fillet wrapped in mushroom duxelles and prosciutto, all encased in golden puff pastry—perfect for special occasions.
Ingredients
Scale
- 900g (2 lbs) beef fillet, trimmed
- 1 tbsp (15 ml) olive oil
- 300g (10.5 oz) button mushrooms, finely chopped
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 2 tbsp (30g) unsalted butter
- 1 tsp (5g) fresh thyme leaves
- 6 slices prosciutto
- 500g (1 lb 2 oz) ready-rolled puff pastry
- 2 egg yolks, beaten
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (10g) all-purpose flour, for dusting
- ½ tsp (2g) sea salt
- ½ tsp (2g) black pepper
Instructions
- Season beef fillet with salt and pepper. Sear on all sides in olive oil over medium-high heat for 2 minutes per side. Remove, brush with Dijon mustard, and let rest.
- Finely chop mushrooms, shallots, and garlic. In a pan, melt butter, add mushrooms, shallots, garlic, thyme, salt, and pepper. Cook for 8–10 minutes until dry. Let cool.
- Lay out cling film. Arrange prosciutto slices overlapping, spread duxelles, place beef on top, and roll tightly. Chill for 15 minutes.
- Roll out puff pastry. Remove beef roll from cling film, place in center of pastry, fold and seal, trimming excess. Chill 10 minutes.
- Preheat oven to 200°C (400°F). Place Wellington seam-side down on a baking tray. Brush with egg yolk, score top, and bake for 35–40 minutes until golden and 125°F (52°C) inside. Let rest 10 minutes before slicing.
Notes
Chill between steps for best results. Rest before slicing to keep the pastry crisp and the beef juicy. Use a meat thermometer to ensure perfect doneness.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg