BEEF WELLINGTON

A melt-in-your-mouth beef fillet, layered with velvety pâté and savoury mushrooms, wrapped in delicate prosciutto, and cocooned in golden, flaky pastry.

While this recipe may take a little extra care and attention, don’t be intimidated - the result is a truly irresistible feast that’s sure to impress. It’s well worth the effort for any special occasion!

SERVES 6

Prep time 40 minutes (plus chilling)

Cook 50 minutes (plus resting)

INGREDIENTS

• 1kg eye fillet
• Olive oil, for frying
• 1 tablespoon dijon mustard or English mustard
• 400g mixed mushrooms, such as button, Swiss brown and chestnut
• 40g butter, chopped
• 2 golden shallots, finely chopped
• 2 teaspoons finely chopped thyme
• 1 garlic clove, finely chopped
• 80ml (⅓ cup) brandy or Cognac
• Splash of pure (pouring) cream
• 10 very thin slices of prosciutto
• 70g pâté
• 2 egg yolks, beaten with 1 tablespoon water, for egg wash
• Sea salt

Serving suggestion: roasted baby carrots and buttered green beans

NOTES: Many methods for beef Wellington involve wrapping the meat in a thin crepe or blanched cabbage leaves, to keep the moisture contained and prevent the puff pastry from going soggy. A sheet of filo pastry is a simple option.

This recipe is an exception to the rule of letting the meat come to room temperature before cooking, because you want the beef rare while the pastry is well cooked.

1. Heat a splash of olive oil in a large frying pan over medium-high heat until smoking. Season the beef generously, add to the pan and sear, turning occasionally, for 6–8 minutes until browned well all over. Transfer to a plate and pat dry with paper towel. Refrigerate and brush with the mustard.

2. Meanwhile, pulse the mushrooms in batches in a food processor until finely chopped, but still with a little texture. Heat the butter in a large frying pan over medium-high heat until foaming. Add the mushroom, season with salt and pepper and sauté for 2–3 minutes until the mushrooms start to give off their moisture. Continue cooking, stirring occasionally, for 4–5 minutes until the liquid evaporates and the mushrooms begin to brown. Add the shallot, thyme and garlic, sauté for 2-3 minutes until softened, then deglaze the pan with brandy, scraping the base of the pan with a wooden spoon. Add the cream and simmer until the mixture dries out. Check the seasoning, transfer to a bowl and chill in the refrigerator.

3. Lay out a piece of baking paper on a work surface. Overlap the prosciutto in a rectangle on top, arranging it so it is the length of your beef fillet and wide enough to completely enclose the meat. Spread the mushroom mixture evenly over the prosciutto.

4. Spread the pâté evenly over the beef. Lay the beef on the closest edge of the prosciutto and roll it into a cylinder, using the baking paper to help roll and enclose the beef (discard the baking paper). Wrap the beef cylinder tightly in plastic wrap and chill in the refrigerator for several hours. Remove the plastic wrap before using.

5. Roll out the pastry on a lightly floured surface to a 30 x 40cm rectangle. Lay the prosciutto-wrapped beef on one long side and brush the pastry edges with egg wash. Roll the beef and pastry into a snug cylinder and place seam-side down on a baking tray lined with baking paper. Brush thickly with egg wash, score in a decorative pattern with a small sharp knife, and chill in the freezer for 30 minutes or in the refrigerator for up to 24 hours.

6. Preheat the oven to 210°C. Season the beef parcel with sea salt and bake for 20–25 minutes for rare, 25–30 minutes for medium-rare—internal temperature reads 48°C for rare or 52°C for medium-rare—and the pastry is golden brown. Set aside to rest for 15 minutes. Thickly slice to serve.