Classic Beef Wellington

Shopping list

• 800 g center-cut beef tenderloin (filet mignon) — trimmed

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• 1 tbsp olive oil — for seasoning

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• 1 pinch flaky sea salt — to taste

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• 1 pinch freshly cracked black pepper — to taste

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• 2 tbsp unsalted butter — for searing

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• 1 tbsp olive oil — for searing

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• 500 g mixed mushrooms (chestnut and button) — finely chopped

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• 2 shallots shallots — minced

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• 2 cloves garlic — minced

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• 2 sprigs fresh thyme leaves

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• 2 tbsp butter — for duxelles

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• 3 tbsp dry white wine

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• 10 slices Prosciutto di Parma

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• 500 g all-butter puff pastry — thawed if frozen, kept chilled

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• 1 handful plain flour — for dusting

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• 2 large egg yolks — beaten with 1 tsp milk

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Step by step

1. 1

   Season the beef tenderloin generously with salt and pepper. Heat olive oil and butter in a heavy skillet over high heat. Sear the beef quickly on all sides until just browned (about 1– 2 minutes total). Remove from heat, immediately brush all over with English mustard (optional), and chill in the fridge for 20 minutes.

2. 2

   Pulse the mushrooms in a food processor until finely minced. Heat butter in a pan, add shallots, garlic, thyme, and mushrooms. Cook over medium-high heat until all moisture evaporates and you have a thick, dry paste (about 10 minutes). Stir in the white wine and cook until dry. Season with salt and pepper; let cool.

3. 3

   Lay a large sheet of plastic wrap on your counter. Lay the prosciutto slices overlapping slightly to form a rectangle large enough to wrap the beef. Spread the cooled duxelles evenly over the prosciutto.

4. 4

   Place the chilled beef tenderloin at the bottom edge of the prosciutto-mushroom layer. Using the plastic wrap, pull it tightly up and over the beef to form a secure, even log. Twist the ends tightly and refrigerate for 30 minutes to hold its shape.

5. 5

   Preheat your oven to 200°C (180°C fan). Roll out your puff pastry on a lightly floured surface. Remove the plastic wrap from the beef log and place it in the centre of the pastry. Wrap the pastry around the beef, trimming any excess, and seal the edges with egg wash. Place seam-side down on a baking sheet lined with parchment paper. Brush the entire exterior with the remaining egg wash and score a light decorative pattern on top with a sharp knife.

6. 6

   Bake for 35– 40 minutes until the pastry is golden brown and a meat thermometer reads 52°C (125°F) for medium-rare.

7. 7

   Remove from the oven and rest for 15 minutes before slicing thickly with a serrated knife.