Description
Classic Beef Wellington features a tender beef fillet coated in a savory mushroom duxelles and wrapped in prosciutto and buttery puff pastry, baked to a perfect golden brown. Served with a rich red wine gravy, this elegant dish is ideal for special occasions and impressive dinners.
Ingredients
Scale
Beef and Wrapping
- 1kg beef fillet (center cut chateaubriand)
- 1 tbsp olive oil, plus extra for greasing
- 5–6 thin slices prosciutto
- Plain flour, for dusting
- 500g pack all-butter puff pastry
- 1 egg, beaten
Mushroom Duxelles
- 20g dried porcini mushrooms
- 400g chestnut or button mushrooms, roughly sliced
- 1 tbsp fresh thyme leaves
- 50g butter
- 1 large shallot, finely chopped
- Splash of Worcestershire sauce
- 2 tbsp freshly grated Parmesan cheese (optional)
Gravy
- 25g butter
- 1 shallot, finely chopped
- Sprig of thyme
- 1 bay leaf
- 1 tbsp plain flour
- Splash of brandy (optional)
- Glass of red wine
- 1 beef stock cube
Instructions
- Prepare Porcini Mushrooms: Soak the dried porcini mushrooms in 400ml of kettle-hot water and set aside to rehydrate.
- Season and Sear Beef Fillet: Pat the beef fillet dry with kitchen paper, season with salt and a heavy amount of black pepper. Heat olive oil in a large frying pan until very hot, then sear the fillet on all sides including ends for 8-10 minutes until well browned. Transfer the beef to a tray to rest, keep the pan and turn off heat.
- Make Mushroom Duxelles: Drain and squeeze the porcini mushrooms, reserving the soaking liquid. Pulse the porcini, other mushrooms, and thyme in a food processor until finely chopped but not smooth. Reheat the beef pan, add butter, and when sizzling cook shallot for 2 minutes until softened. Increase heat, add mushroom mixture and Worcestershire sauce, cook for 10-12 minutes until a thick paste forms and clears the pan sides. Stir in Parmesan, season with salt and pepper, then remove from heat and cool.
- Assemble Prosciutto Wrap: Lay a large sheet of cling film on a surface, overlap prosciutto slices in a row, evenly spread cooled mushroom mixture on top, then cover with another cling film sheet. Using hands or rolling pin, flatten until the mushroom layer covers the prosciutto evenly. Remove top cling film, place beef fillet in center, then using the cling film edges roll the mushroom and prosciutto tightly around the beef into a sausage shape. Freeze for 30 minutes to firm.
- Prepare Puff Pastry: On a lightly floured surface, roll puff pastry into a rectangle slightly larger than a magazine, trim edges neatly, save trimmings. Lightly brush the entire pastry surface with beaten egg.
- Encasing Beef: Unwrap the mushroom and prosciutto sausage, place it in the center of the pastry. Fold the shorter edges over the fillet, then roll the pastry around the beef like a parcel. Use clean cling film to roll the assembled Wellington tightly into a sausage shape again. Chill in the fridge for at least 30 minutes or up to a day.
- Prepare Oven and Decorative Pastry: Preheat oven to 220°C (200°C fan, gas mark 7), place a lightly oiled sturdy baking tray inside. Re-roll pastry trimmings to form 6 leaf shapes for decoration. Unwrap Wellington from cling film, brush all over with beaten egg, decorate with pastry leaves, and brush leaves with egg. Sprinkle flaky sea salt on top.
- Bake the Wellington: Transfer Wellington, sealed side down, onto heated baking tray. Bake for 10 minutes, then reduce temperature to 200°C (180°C fan, gas mark 6). Continue baking for 25 minutes for rare, 30 minutes for medium rare, 35 minutes for medium, and about 45 minutes for well-done. Cover with foil if pastry begins to darken excessively. Remove from oven and let rest for 10 minutes.
- Make Gravy: In the mushroom pan, heat butter and fry shallot, thyme sprig, and bay leaf, scraping up browned bits. Sprinkle flour and brown it, then add brandy and let sizzle for a minute. Pour in red wine and boil until reduced to a purple paste. Add reserved porcini liquid (avoiding sediment), crumble in stock cube and any beef resting juices. Simmer for 5 minutes until flavorful. Season to taste and remove herbs before serving.
- Serve: Using a sharp knife, carve Wellington into 6 thick slices. Trim pastry ends for serving if desired. Plate slices on warm plates and serve with hot red wine gravy.
Notes
- Freezing the prosciutto and mushroom wrap before encasing in pastry helps to maintain a neat shape during baking.
- Ensure the beef fillet is well seared to lock in juices and enhance flavor.
- Keep the mushroom duxelles at a paste consistency to avoid soggy pastry.
- You can prepare the seared beef and mushroom mixture several hours in advance to save time on cooking day.
- Use a very sharp knife to slice the Wellington to avoid damaging the pastry.
- Cover the Wellington with foil during baking if the pastry browns too quickly.
- Optional addition of Parmesan adds depth of flavor but can be omitted for a more traditional taste.
- Resting the Wellington after baking is crucial to retain juices and help slices hold shape.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Beef Wellington, classic British dish, beef fillet, puff pastry, mushroom duxelles, prosciutto, red wine gravy, special occasion meal
