Classic British Beef Wellington2014 Feb 18 | Written by: Sharee Narciso | Tags: Dinner, Meat
If there is one meat dish that exemplifies the culinary style of British cuisine, it has to be this. Beef wellington can be both a sophisticated dinner and a comfort food if done correctly. Even experienced chefs are scared of this recipe – but with the right ingredients and plenty of patience, anyone – yes, you too – can pull this off!
Try this simple and basic version of the classic British dish, perfect for sharing with family and friends:
- 400 g beef fillet
- 4 slices Parma ham
- 400 g mushrooms
- 200 g puff pastry
- 2 egg yolks
- olive oil
- salt and pepper, to taste
- English mustard
- Preheat the oven to 200C.
- Season the beef and fry in hot oil in a large pan or wok. Cook until brown, then remove and let cool. (The goal is to get a good sear on all sides of the meat while sealing the juices in.) Once cooled, brush the meat with mustard.
- Chop mushrooms and puree in the food processor. Transfer to a hot pan to evaporate the liquid. Once dry, set aside and allow to cool.
- Lay out the Parma ham slices on cling film. Each slice should overlap the last. Using a pallet knife, spread the mushroom puree over the ham.
- Place the beef in the middle, ensuring a tight grip of the cling film from the outer edge. Then, roll ham and mushrooms to form a tight barrel over the beef. Secure the ends of the film by twisting. Chill in the fridge for 15 minutes.
- Roll the pastry until thin and big enough to cover the beef. Unwrap the meat from the film. Brush egg wash over the pastry's edges and place the beef fillet in the middle.
- Cut excess pastry from the ends and fold to its underside.
- Before baking, brush with egg wash again. Set the oven at 200C, and bake for 40 minutes. Rest for ten minutes before slicing.
- Serve as it is or with baby gem lettuce and parboiled potatoes.
- You can use mustard vinaigrette as dressing for your side salad
- A good alternative to Parma ham is Prosciutto, which you can get from your local deli
- This recipe is also surprisingly great with other meats, such as Iberian pork, lamb and venison