Beef wellington
A show-stopping main attraction to any dinner table, this beef wellington-inspired dish is sure to delight all your guests this festive season. Wrapped in a savoury mushroom layer and flaky puff pastry, it’s absolutely brimming with flavour. Serve with honey-roasted baby carrots, asparagus and gravy for a tasty Christmas meal.
Ingredients
Method
Ingredients
- 550g centre cut beef eye fillet
- 1 ½ Tbsp horseradish
- 500g mushrooms
- 3 cloves garlic
- 1 onion, roughly chopped
- 3 Tbsp fresh thyme leaves
- ¼ cup fresh breadcrumbs
- 8-10 prosciutto slices
- 400g flaky puff pastry, thawed
- 2 egg yolks
Method
- Bring a large frying pan to medium-high heat with a drizzle of olive oil. Pat the beef tenderloin dry with a paper towel and season generously with salt and pepper. Sear the beef for a few minutes on each side or until browned. Remove from the heat and immediately brush horseradish all over the beef. Set aside to cool to room temperature.
- Combine the mushrooms, garlic, onion, thyme, salt and pepper in a food processor and process into a fine paste. Cook in a large preheated dry frying pan over medium-high heat for 8-10 minutes or until all of the liquid has completely cooked off, stirring often. Stir in the breadcrumbs and set aside to cool.
- Spread two pieces of overlapping cling film on a clean working surface and layer the prosciutto on top, overlapping into a rectangle big enough to wrap around the beef. Spread the cooled mushroom mixture over the prosciutto, then place the beef at the bottom and carefully wrap it in the prosciutto. Hold the ends of the cling film and roll to twist and create a tight parcel. Place in the fridge for an hour or until firm. Meanwhile preheat your oven to 200°C bake.
- On a lightly floured surface, roll out the pastry into a rectangle that is large enough to wrap around the beef with 0.3-0.5cm thickness, allowing for some excess. Mix the egg yolks with two teaspoons of water and brush over the pastry. Unwrap the beef and place it at the bottom of the pastry, then roll until the edges of the pastry meet. Trim off the excess pastry. Pinch the edges of the pastry together to seal the beef completely, cutting off any excess if necessary. Place two pieces of overlapping cling film on a clean working surface, place the beef on top, wrap and roll tightly into an even-shaped parcel. Return to the fridge for a further 10 minutes or until firm.
- Place the pastry on a lined baking tray seam side down and brush with the egg yolk mixture. Use the back of a knife to lightly mark the pastry with lines if desired. Cook for 20-25 minutes or until the pastry is golden brown and the internal temperature is 48°C for medium rare. Set aside to rest for 10 minutes before slicing.
Top tip: Sprinkle flaky sea salt over the top of the pastry just before baking for a delicious crispy finish.