Avancerad
Beef Wellington
A showstopping centerpiece of perfectly seared beef fillet wrapped in a savory duxelles of mushrooms and Parma ham, all encased in golden, crispy puff pastry. The contrast of the buttery, flaking crust against the tender pink beef and earthy mushroom layer creates an elegant, restaurant-worthy dish that's sure to impress.
⏱️100 min
🍽️4 portioner
3.0
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⏱️ Äggklocka
- 1Pulse mushrooms with seasoning in a food processor until roughly paste-like. Transfer to a pan with olive oil and cook over high heat for 10 minutes, tossing frequently, until moisture has evaporated. Spread on a plate to cool.
- 2Heat olive oil in a frying pan. Season the beef fillet and sear for 30 seconds on each side until browned (do not cook through). Remove and cool, then brush all over with English mustard.
- 3Lay cling film on a work surface and arrange Parma ham slices in overlapping rows. Spread mushroom paste over the ham, place seared beef in the centre, then roll tightly using the cling film to form a barrel shape. Twist the ends to secure and chill for 15-20 minutes.
- 4Roll out puff pastry on a floured surface to a large rectangle, about 2mm thick. Remove cling film from beef and place in the centre. Brush surrounding pastry with egg yolk, fold ends over, wrap pastry around beef, and trim excess. Place seam-side down on a baking sheet. Brush with egg yolk and chill for 15 minutes.
- 5Preheat oven to 200°C (400°F, gas 6).
- 6Score the pastry surface at 1cm intervals and glaze with beaten egg yolk. Bake for 20 minutes, then reduce oven to 180°C (350°F, gas 4) and cook for another 15 minutes. Rest for 10-15 minutes before slicing. The beef should be pink in the centre when served.