Beef Wellington
Servings 4
Ingredients
- 1 kilo centre-cut beef tenderloin (fillet steak) trimmed
- 2 cups mushroom duxelles
- 1 shallot, chopped
- 200 g butter
- 10 thin slices prosciutto or smoked ham
- pkt puff pastry sheets , thawed
- 1 sprig thyme
- 1 egg, beaten
- flour for dusting
Instructions
- Using kitchen twine, tie meat in 4 places. Season generously with salt and pepper.
- Over high heat, coat bottom of a heavy pan with olive oil. Once pan is nearly smoking, sear meat until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total).
- Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.
- Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Place the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the meat. Spread the duxelles evenly and thinly over the prosciutto.
- Season meat again, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
- Heat oven to high. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the meat log.
- Remove meat roll from plastic wrap and place on a sheet of puff pastry. Brush the edges of the pastry with egg wash, then tightly roll beef into pastry.
- Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
- Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
- .Bake until pastry is golden - about 40 to 45 minutes for medium. Let rest 10 minutes before carving and serving.