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Recipes

Beef Wellington recipe

the perfect showcase for a tender fillet of beef

Serves10
Preparation30 Mins
Cooking Time40 Mins

Beef Wellington is a show-stopping centrepiece for any occasion and a celebration of the luxury of a fillet of beef. The classic recipe either has mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In my version, I have used a mushroom filling and replaced the pancakes with thinly-sliced Parma ham. It may not help with soaking up some of the juices as the pancakes do but it adds a lovely flavour to the finished dish. I hope you enjoy it.

Ingredients Required

Ingredients:

1
White onion, finely-chopped
1
sprig of thyme
1 leaf
Bay
30g
Unsalted butter
2 pinches
Sea salt
2 pinches
pepper, ground black
2 cloves
Garlic, finely-chopped
500g
Flat mushrooms, chopped finely in a food processor
10g
Flat leaf parsley, finely-chopped
2g
Tarragon leaves, finely-chopped
1kg
Beef fillet
2 pinches
Sea salt
2 pinches
Pepper, ground black
30ml
Vegetable oil
6 slices
Parma ham
500g
Puff pastry, all butter, rolled to 15cm x 30cm and ½ cm thick
2
Egg yolks
1 pinch
Salt

For the red wine sauce

2 tbsp
Butter, unsalted
2 small
Shallots, finely-sliced
100g
Button mushrooms, finely sliced
250ml
Red wine
350ml
Brown chicken stock
1
Tarragon leaf

Cooking Method

Chef tips

Choose a rich full bodied wine but don’t spend more than £4-£5 as the difference in quality of a more expensive bottle will be lost once you have boiled this and made the sauce.

A pinch of sugar may be required depending upon the wine.

Voila!

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