Description
Beef Wellington is a classic British dish where a fillet of beef is coated in a mushroom duxelles, sometimes wrapped in ham or pâté, and then encased in puff pastry. The result is a flavorful and tender beef center with a crisp, flaky pastry shell. Delia Smith’s version of Beef Wellington focuses on balance and simplicity, making the preparation easier without compromising on flavor.
Ingredients
- Beef Fillet (1kg): A high-quality beef fillet is key for a tender, flavorful result.
- Puff Pastry (1 sheet, ready-rolled): Store-bought puff pastry is perfect for ease and convenience.
- Mushrooms (250g, finely chopped): The mushrooms form the base of the duxelles.
- Shallots (2, finely chopped): Adds sweetness and depth to the duxelles.
- Butter (50g): For cooking the mushroom duxelles and adding richness.
- Dijon Mustard (2 tablespoons): Adds a tangy layer of flavor to the beef.
- Egg Yolk (1, beaten): For brushing the pastry to achieve a golden, glossy finish.
- Olive Oil (2 tablespoons): For searing the beef fillet.
- Salt and pepper: To taste and season the beef and mushroom mixture.
- Thyme (1 teaspoon, fresh or dried): Adds a herby flavor to the mushroom duxelles.
- Prosciutto or Parma Ham (optional, 6-8 slices): Used to wrap the beef and add a salty, savory layer.
Instructions
Step 1: Prepare the Beef Fillet
- Preheat your oven to 200°C (180°C fan).
- Season the beef fillet generously with salt and pepper.
- Heat olive oil in a frying pan over high heat and sear the beef on all sides for about 2-3 minutes until browned. This helps to seal in the juices.
- Remove from the pan and let the beef cool. Once cooled, brush the fillet with Dijon mustard.
Step 2: Prepare the Mushroom Duxelles
- In the same pan, melt the butter over medium heat.
- Add the finely chopped mushrooms, shallots, and thyme. Cook for 8-10 minutes until the mixture is soft and most of the moisture has evaporated.
- Season with salt and pepper, then set aside to cool.
Step 3: Assemble the Beef Wellington
- If using prosciutto or Parma ham, lay the slices out on a sheet of cling film, slightly overlapping.
- Spread the cooled mushroom duxelles evenly over the ham.
- Place the beef fillet on top of the mushrooms and carefully roll the ham and duxelles around the beef using the cling film to help.
- Roll out the puff pastry on a floured surface, ensuring it’s large enough to wrap around the beef fillet.
- Place the beef fillet in the center of the puff pastry and fold the pastry over, sealing the edges well.
- Trim any excess pastry and crimp the edges with a fork.
Step 4: Glaze and Bake
- Transfer the wrapped beef to a baking tray lined with parchment paper.
- Brush the pastry with beaten egg yolk to give it a golden finish.
- Bake in the preheated oven for 25-30 minutes for medium-rare beef, or longer if you prefer it more well done.
- Remove from the oven and let it rest for 10 minutes before slicing.
Step 5: Serve
- Slice the Beef Wellington into thick slices and serve with your favorite side dishes.