Classic Beef Wellington
This Recipe Contains
Instructions
Make the Mushroom Duxelles
Finely chop mushrooms with shallots. Add to pan with 2 tbsp olive oil. Add a pinch of salt. Add Garlic & Thyme and cook until moisture evaporates. . Put it in a tray and let it cool/
Blanche & Blend
Blanche the Herbs in a bot with boiling water for 30 seconds. After drain them and put them in a bowl of iced cold water immediately. After herbs are cooled, take out of bowl and squeeze any excess moisture with your hands. Thank blend with milk. Sift the mixture and add the eggs and butter.
Cooking the Pancakes
In a separate bowl add the flour and pinch of salt. Add mixture of herbs to bowl. Whisk until combined. Put pan on high heat and cook pancakes for a few minutes on each side until cooked through and set them on a plate.
Prepare and Season the Beef
Season and sear the beef all over until browned; cool and brush with mustard.
Wrapping the Welington
Lay 4 pancakes in a square with prosciutto on top. Add duxelles and spread out with a spatula. Place beef fillet in the middle and roll. Chill for 30 minutes.
Encase in Puff Pastry
Encase the roll in puff pastry, brush with egg wash. Tips:-Let the seared beef cool before wrapping to keep pastry flaky.
Bake to Perfection
Cook in a hot oven until pastry is golden and beef reaches desired doneness. Tips:-A meat thermometer helps get perfect medium-rare. Rest the Wellington for 10–15 minutes after baking to keep juices inside.
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