Mains
British
BritishBeef Wellington
The classic beef-in-pastry showpiece across three tiers, from a clever budget version using a cheaper cut to a full chef-level fillet with prosciutto and homemade crepe. The tiers differ in the cut of beef, the duxelles and the pastry technique.
Nut-free
Better version
Beef fillet wrapped in Parma ham, mushroom duxelles and all-butter puff.
Per serving£9.50
Total cost£19.00
Time1 hr 10 min
Ingredients for 2
- 400 g beef fillet , centre-cut
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 6 slices Parma ham
- 375 g all-butter puff pastry
- 1 egg yolk , beaten, to glaze
- salt and pepper , to taste
- Duxelles
- 300 g chestnut mushrooms , finely chopped
- 2 shallots , finely diced
- 1 garlic clove , crushed
Method
- Season and sear the fillet in hot oil for 1 minute per side, then chill and brush all over with Dijon.
- Fry the mushrooms, shallots and garlic until completely dry to make a tight duxelles, then cool.
- Lay the Parma ham on cling film, spread with the duxelles, set the beef on top and roll into a tight cylinder.
- Chill the wrapped beef for 20 minutes, then encase in the puff pastry and seal the seam underneath.
- Glaze with egg yolk, score a diamond pattern and chill again for 15 minutes.
- Bake at 200C for 30-35 minutes until the pastry is deep golden.
- Rest for 10 minutes, then slice thickly.
Equipment
- frying pan
- baking tray
- cling film
The three ways, side by side
Budget
Budget version using thick-cut sirloin and ready-rolled puff pastry.
Better
Beef fillet wrapped in Parma ham, mushroom duxelles and all-butter puff.
Ultimate
Chef-level fillet with a homemade crepe, wild mushroom duxelles, prosciutto and a Madeira finish.
