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Beef Wellington
Tender beef fillet wrapped in mushroom duxelles and puff pastry — Britain's showstopper. Frying the mushroom mixture in a dry pan until every trace of moisture has cooked off stops the pastry turning soggy once it's wrapped around the beef.
Ingredients
Instructions
Sear beef all over in hot oil. Brush with mustard. Cool.
Fry mushrooms in a dry pan until completely dry. Cool.
Lay prosciutto overlapping on cling film. Spread mushroom duxelles over.
Place beef at the edge, roll tightly into a log. Refrigerate 30 minutes.
Encase in pastry, brush with egg. Refrigerate 15 minutes.
Bake at 220°C for 25–30 minutes (rare). Rest 10 minutes before slicing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
