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BRITISH
Classic Beef Wellington
A luxurious classic featuring tender beef fillet wrapped in mushroom duxelles, prosciutto, and golden puff pastry. Precision and patience are key.
Ingredients
- —1 kg center-cut beef tenderloin
- —500g cremini mushrooms, finely chopped
- —2 tbsp English mustard
- —12 slices prosciutto
- —1 sheet all-butter puff pastry
- —2 egg yolks (for egg wash)
Method
1
Sear the beef vigorously on all sides in a hot pan. Brush immediately with mustard while warm.
2
Cook the mushrooms down until all moisture has evaporated to create a dry duxelles.
3
Lay out prosciutto, spread duxelles, and wrap the beef tightly into a cylinder. Chill for 30 minutes.
4
Encase the cylinder tightly in puff pastry, score the top, brush with egg wash, and bake at 400°F (200°C) until golden.