Beef Wellington Recipe by Tyler
Cooking Instructions 2 hrs 30 mins 1 Heat oven to 220C. Sit out puff pastry to thaw. 2 Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper. Roast for 15 mins for medium-rare. Turn off oven. Chill in the fridge for at least 20 mins. 3 Pulse-chop mushrooms in food processor so they have the texture of coarse breadcrumbs. Make sure not to over mix so they don’t become slurry. 4 Heat olive oil and butter in a large pan, add thyme, and fry the mushrooms on medium heat for about 10 mins stirring often until softened 5 Season the mushroom mixture, pour over wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. 6 Remove the mushroom duxelle from the pan to cool and discard the thyme. 7 Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. 8 Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. 9 Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. 10 Chill the fillet while you roll out the pastry. 11 Dust your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. 12 Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. 13 Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. 14 Beat the egg wash and brush the pastry’s edges, and the top and sides of the wrapped fillet. 15 Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. 16 Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. 17 Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. 18 Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C 19 Brush the Wellington with a little more egg yolk and cook until golden and crisp. 20-25 mins for medium-rare. 1 Heat oven to 220C. Sit out puff pastry to thaw. 1 Heat oven to 220C. Sit out puff pastry to thaw. 2 Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper. Roast for 15 mins for medium-rare. Turn off oven. Chill in the fridge for at least 20 mins. 2 Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper. Roast for 15 mins for medium-rare. Turn off oven. Chill in the fridge for at least 20 mins. 3 Pulse-chop mushrooms in food processor so they have the texture of coarse breadcrumbs. Make sure not to over mix so they don’t become slurry. 3 Pulse-chop mushrooms in food processor so they have the texture of coarse breadcrumbs. Make sure not to over mix so they don’t become slurry. 4 Heat olive oil and butter in a large pan, add thyme, and fry the mushrooms on medium heat for about 10 mins stirring often until softened 4 Heat olive oil and butter in a large pan, add thyme, and fry the mushrooms on medium heat for about 10 mins stirring often until softened 5 Season the mushroom mixture, pour over wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. 5 Season the mushroom mixture, pour over wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. 6 Remove the mushroom duxelle from the pan to cool and discard the thyme. 6 Remove the mushroom duxelle from the pan to cool and discard the thyme. 7 Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. 7 Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. 8 Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. 8 Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. 9 Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. 9 Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. 10 Chill the fillet while you roll out the pastry. 10 Chill the fillet while you roll out the pastry. 11 Dust your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. 11 Dust your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. 12 Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. 12 Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. 13 Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. 13 Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. 14 Beat the egg wash and brush the pastry’s edges, and the top and sides of the wrapped fillet. 14 Beat the egg wash and brush the pastry’s edges, and the top and sides of the wrapped fillet. 15 Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. 15 Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. 16 Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. 16 Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. 17 Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. 17 Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. 18 Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C 18 Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C 19 Brush the Wellington with a little more egg yolk and cook until golden and crisp. 20-25 mins for medium-rare. 19 Brush the Wellington with a little more egg yolk and cook until golden and crisp. 20-25 mins for medium-rare. 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