I love hosting and one of my favourite meals is Beef Wellington 🥩
It is not difficult to prepare but it requires a lot of time and attention to detail to perfect this delicious meal. It takes about 3 hours to cook. The good news is that you can prepare everything the previous day and put it in the fridge. You only have to bake it the following day.
Ingredients:
- 500g of beef fillet 🥩 ( if you cannot find a single big piece of beef, you can also prepare mini Beef Wellingtons – 3-4 beef fillet steaks would do)
- 300 g of Portobello mushrooms 🍄 (or chestnut mushrooms)
- 10-12 slices of prosciutto ham
- 300g of puff pastry
- salt 🧂
- pepper
- paprika
- an egg 🥚
- vegetable oil
- English mustard
Method:
- Season to taste the beef fillet(s) with salt and pepper. Then place in a pre-heated pan until ready. Two minutes on each side for medium rare 🥩
- Lightly brush some English mustard over the beef. It gives it a bit of a “heat” 🔥 Make sure you do this as soon as you take the beef off the pan and it is still hot.
- Let the beef cool down on the side. Add 300g of Portobello mushrooms 🍄 to the same pan you just used. Season to taste with salt, pepper and paprika. Stir for about 10 minutes or until the juices evaporate.
- Make a layer of 2-3 (depending on the beef size) Prosciutto ham slices on a cling film. Then add a layer of the cooked mushrooms. Place the beef and roll it. Put in in the fridge for 20 minutes.
- Make/buy 300 g of puff pastry and use a rolling pin.
- Take the beef out of the fridge. Roll the chilled piece in the puff pastry. Place again in the fridge for 30 minutes.
- Place the chilled Beef Wellington(s) onto a baking tray. You can decorate it using a knife. Brush with an egg. Add some salt on top. I usually use Truffle Salt. 🧂
- Bake at 200C for 25-30 minutes (if the pieces are smaller) or for 30-35 minutes if the beef piece is bigger.
- Optional* You can serve it with some green veggies on the side, if you wish. I served it with roasted asparagus with Parmigiano cheese.
Bon appétit 😋
