Beef-wellington

Beef Wellington

A layer of prosciutto adds a mouthwatering twist to this pastry-wrapped joint

By , 07 February 2018

(11 votes)

Beef Wellington
  • Cook: 1 Hour 30 Mins
    plus cooling

  • Serves: 10

Nutritional Info
Each 230g serving contains
  • Energy

    1742KJ

    416KCAL

    21%
  • Fat

    22.3g

    high

    32%
  • Saturates

    9.2g

    high

    46%
  • Sugars

    0.9g

    low

    1%
  • Salt

    1.01g

    med

    17%
of your reference intake.
Typical energy values per 100g: 757kJ/181kcal.
Ingredients
  • Extra Special 28 Day Matured British Beef Joint (about 1.4kg), trimmed
  • 2tbsp rapeseed oil
  • 500g block puff pastry
  • Plain flour, for dusting
  • 2 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 1tbsp chopped thyme
  • 300g chestnut mushrooms, roughly chopped
  • 70g Asda Italian Prosciutto
  • 1 egg, beaten
Method
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Rub the beef fillet all over with 1tbsp of the oil. Season generously with freshly ground black pepper.

  • Heat a large, nonstick frying pan on high and brown the beef all over. Put on a baking tray and roast for 20 mins. Remove from the oven and set aside to cool completely.

  • Dust a work surface with flour. Roll out ⅓ of the pastry until 1cm wider than the piece of beef on all sides. Put on a lined baking tray, prick all over with a fork and bake in the oven for 15 mins until golden. Remove from the oven and leave to cool completely.

  • Heat the remaining 1tbsp oil in a pan over a medium heat, add the shallots, cover and cook for 5 mins until softened. Remove the lid, add the garlic and thyme and cook for 2 mins. Remove from the pan and set aside.

  • Increase the heat to high, add the mushrooms to the pan and cook for 4-5 mins until golden.

  • Put the shallots and mushrooms in a blender and pulse until you have a coarse pâté. Season with freshly ground black pepper and set aside to cool completely.

  • Stand the beef on the cooked pastry. Pat the pâté over the beef and arrange the prosciutto on top, overlapping the slices slightly. Glaze the pastry edges with egg.

  • Dust the work surface with more flour and roll out the remaining piece of puff pastry until it is large enough to cover the beef. Wrap the pastry over the beef, sealing the edges well by pinching together. Trim the pastry to neaten.

  • Use the pastry trimmings to make a St George’s flag shape (see picture on previous page) and arrange on top of the Wellington. Brush all over with more beaten egg.

  • Bake the Wellington on the middle shelf of the oven for 10 mins. Reduce the oven to 200C/180C Fan/Gas 6 and cook for a further 20 mins until the pastry is golden. Leave to rest
    for 15 mins before serving with Roasted Tenderstem Broccoli.