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Easy Beef Wellington
Tender beef fillet wrapped in mushroom duxelles and puff pastry. Cooking the mushroom paste until every trace of moisture has evaporated is the single step that stops the pastry turning soggy underneath.
Ingredients
Instructions
Sear the beef fillet hard on all sides in a very hot pan, then brush with mustard and let it cool completely before wrapping.
Cook the finely chopped mushrooms in a dry pan over medium heat, stirring often, until all their liquid has evaporated and they form a thick paste.
Spread this mushroom duxelles evenly over a layer of prosciutto.
Wrap the beef tightly in the prosciutto and duxelles, then wrap again in puff pastry, sealing the edges well. Bake at 200C for 35-40 minutes until the pastry is deep golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
