With its crispy puff pastry and tender inside, our beef wellington is a show stopping main dish for Christmas Day and other special occasions.
This beef wellington recipe is packed with flavour. Serve with roasted vegetables, cauliflower cheese, roast potatoes and plenty of gravy. Our beef wellington recipe is a great replacement for Christmas turkey if you’re looking for something different to serve, too.
Preheat the oven to 220C / 200C fan / gas 7.
Place the beef fillet on a roasting tray and brush with olive oil. Season with salt and pepper then roast for 15 mins (medium-rare) or 20 mins (medium). Remove from the oven and allow to cool before chilling in the fridge for 20 minutes while preparing the mushrooms and pastry.
Chop the mushrooms are finely as possible – pulse with a food processor if you can, but make sure the mushrooms have the texture of breadcrumbs.
Heat olive oil and butter in a large frying or sauté pan and fry the mushrooms over a medium heat. Add the thyme and cook for 10 minutes, stirring often.
Pour over the dry white wine and cook the mushroom mixture until the wine has absorbed. The mixture should start to hold its shape.
Take the mushroom mix off the heat and discard the thyme. Allow to cool.
Take 2 pieces of cling film and overlap them over a large chopping board. Lay the prosciutto on the cling film, slightly overlapping and in a double row that’ll easily wrap around the beef.
Spread half the mushroom over the prosciutto, sit the fillet on top then spread the remaining mix on top. Use the cling film’s edges to pull the prosciutto around the fillet and roll until it’s fully wrapped and in a sausage shape. Twist the ends of the cling film to tighten. Place the fillet in the fridge and chill while you roll out the pastry.
Dust your worktop with some flour and roll out 1/3 of your puff pastry into a 18x30cm strip. Place on your non-stick baking sheet. Roll out the remainder pastry to roughly 28x36cm.
Remove the fillet from the cling film and place in the centre of the 18x30cm piece of pastry. Beat the egg yolks with a tsp of water and brush the pastry’s edges as well as the top and sides of the fillet.
Carefully lift and drape the larger piece of pastry over the fillet by using a rolling pin. Press well into the sides and trim where the pastry joins, leaving enough space to crimp the edges with a fork.
Glaze with more egg yolk and score the top of the wellington with long lines.
Chill for 30 mins to 24 hours, depending on when you’re cooking. Preheat the oven to 200C / 180C fan / gas 6.
Cook until golden brown. Typically, 30-35 mins for medium-rare, 40-45 mins for medium. You can always check the centre of your roasts with a meat thermometer registering 43C for rare and 49C for medium-rare. Allow to rest for 15-20 mins before serving with all the trimmings.
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