Beef Wellington with mushrooms
Seared beef fillet wrapped in mushroom duxelles, prosciutto and puff pastry.
Active time1 h
Cooking1 h 15 min
Total3 h 30 minResting : 1 h 30 min
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Ingredients
- 400 g brown button mushrooms
- 1 tbsp fresh thyme leaves
- 1 large shallot
- 50 g unsalted butter
- 1 egg
- 2 tbsp freshly grated Parmesan
- 1000 g trimmed raw centre-cut beef fillet
- 20 g dried porcini mushrooms
- 400 ml water
- 20 g wheat flour
- 20 ml olive oil
- 500 g raw all-butter puff pastry
- 1 tsp ground black pepper
- 5 ml anchovy-containing Worcestershire sauce
- 2 pinches of fine salt
- 6 thin slices of prosciutto
Preparation
Heat the stated water in a small saucepan. Pour very hot measured water over the porcini and soak for about 20 min. Meanwhile, pat the fillet dry and pepper it. Heat 15 ml of oil in a large pan and sear the beef on all sides, including the ends, for about 10 min in total. Put on a tray to cool slightly and keep the pan.
1000 g trimmed raw centre-cut beef fillet20 g dried porcini mushrooms400 ml water20 ml olive oil1 tsp ground black pepper- mixing bowl
- nonstick frying pan
- kitchen tongs
- baking sheet
- small saucepan
Clean the fresh mushrooms. Grate and measure the Parmesan. Drain and squeeze the porcini. Finely chop with fresh mushrooms and thyme to make the duxelles. Peel and chop the shallot. Foam the butter in the reserved pan and soften the shallot for 2 min. Add mushrooms, Worcestershire and salt. Cook over high heat, stirring, for about 12 min until a dry paste releases from the pan. Stir in Parmesan, spread in a dish and cool for about 20 min until cold.
400 g brown button mushrooms1 tbsp fresh thyme leaves1 large shallot50 g unsalted butter2 tbsp freshly grated Parmesan5 ml anchovy-containing Worcestershire sauce2 pinches of fine salt- Sieve
- Knife
- Board
- Frying pan
- Spoon
- Dish
- grater
Overlap the prosciutto on cling film. Spread the cold duxelles evenly and put the cooled fillet in the centre. Use the film to roll the ham around beef and mushrooms, tightening without trapping film inside. Firm in the freezer for no more than 30 min, then remove immediately.
6 thin slices of prosciutto- Cling film
Dust the worktop with the measured flour and roll the pastry into a rectangle large enough to enclose the fillet. Beat the egg. Lightly brush the pastry inside, remove all the film from the meat roll and wrap it in pastry, sealing the edges. Keep trimmings for decoration if wanted. Wrap in fresh film and chill for at least 30 min. Keep remaining beaten egg refrigerated.
1 egg20 g wheat flour500 g raw all-butter puff pastry- Rolling pin
- Pastry brush
- Bowl
- Cling film
Heat the conventional oven to 220 °C with a sturdy tray greased with the remaining 5 ml of oil inside. Unwrap the Wellington completely, brush with egg and add and glaze any pastry decorations. Put seam-side down on the hot tray. Bake for 10 min, reduce to 200 °C and bake about 30 min more for medium-rare meat for a fillet of this size. Watch the pastry and cover loosely if it browns too much.
- oven
- baking sheet
- pastry brush
Check the meat is cooked to your liking, then rest for 10 min before carving with a very sharp knife.
- knife
- chopping board
Allergens
- Eggs
- Fish
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration