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
Contains alcohol
Ultimate version
Chef-level fillet with a homemade crepe, wild mushroom duxelles, prosciutto and a Madeira finish.
Per serving£17.00
Total cost£34.00
Time1 hr 30 min
Ingredients for 2
- 450 g centre-cut beef fillet (chateaubriand)
- 1 tbsp clarified butter
- 2 tbsp English mustard
- 8 slices prosciutto di Parma
- 2 savoury crepes , thin, homemade
- 375 g all-butter puff pastry
- 2 egg yolks , beaten, to glaze
- flaky sea salt , to taste
- Duxelles
- 400 g mixed wild mushrooms , finely chopped
- 2 banana shallots , finely diced
- 2 tbsp Madeira
- 3 thyme sprigs , leaves picked
Method
- Season the fillet, sear in clarified butter for 45 seconds per side, cool and brush with mustard.
- Fry the wild mushrooms and shallots until dry, deglaze with Madeira, add thyme and reduce to a paste, then cool.
- Lay the prosciutto on cling film, top with the crepes, spread on the duxelles, set the beef on top and roll into a very tight log.
- Chill the log for 30 minutes, then wrap in the puff pastry, sealing the seam beneath, and chill again.
- Glaze twice with egg yolk, score finely and sprinkle with sea salt.
- Bake at 200C for 35-40 minutes to a core temperature of 52C for medium-rare.
- Rest for 12-15 minutes before carving so the juices redistribute.
Equipment
- frying pan
- crepe pan
- baking tray
- meat thermometer
- 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.
