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Beef Wellington
By Masterchef winner Steven Wallis
For 4 People
1 Hr 45 Mins
Egg, Gluten, mustard
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How make Beef Wellington
Utensils & Essentials
Cling film, frying pan and a baking tray
Ingredients:
For the wellington:
- 600g Chateaubriand beef fillet steak
- 500g Chestnut mushrooms
- 1 Shallot
- Olive oil
- 1 Egg
- 2 Sprigs of thyme
- 280g Puff pastry
- 7 Parma ham
- 25g Dijon mustard
- Beef Gravy
How to prepare step by step
Beef Wellington
Season the fillet with salt, pepper and olive oil on all sides.
Heat a pan over medium-high heat until hot, then sear the beef on all sides. When the meat is nicely seared, remove it from the pan. Pat it with a light coating of olive oil and season with salt and pepper, then set aside to cool completely.
IMPORTANT: if your beef fillet comes with strings, please make sure to remove them at this point.
For the duxelle, finely chop the shallot in a food processor then add in the mushrooms and blend until finely chopped. Place the shallot and mushroom mixture in a hot pan (you can use the same one used for the beef). Strip the thyme leaves from the sprig and add them to the pan. Cook, stirring from time to time, until the moisture has evaporated completely (about 10-15 minutes) and you are left with a mushroom paste, known as a duxelle. Season with salt and pepper, and leave to cool to room temperature.
Overlap two large pieces of cling film on your worktop and lay out the slices of Parma ham on top, in two rows so that the long edges overlap slightly. Spread the mushroom duxelle on top of the Parma ham in a cross shape, and place the beef fillet in the middle,
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Place a little of the duxelle on top of the fillet, then spread around a tbsp of mustard over the top and then begin to wrap it up in the Parma ham so that it is completely encased.
Slowly and carefully, roll the cling film edge that is further away from you on top of the beef, then do the same with the opposite side. Make sure the Parma ham slices are covering the meat completely. Now close the cling film on the top, then seal it tight on the sides. Make sure you keep it really tight as you roll and close it, otherwise it will lose its shape. Now transfer to the fridge for around 30 mins.
Now dust your worktop with a little flour and unroll the puff pastry. Ensure that it is a rectangle around 5mm thick (around the same size as the overlapped parma ham you made earlier – it has to be big enough to roll the fillet in and close the ends). You may have to use a rolling pin to elongate the pastry.
Take the wrapped fillet and carefully take it out of the cling film, making sure that the Parma ham stays on and the fillet remains encased. Place it on the centre of the pastry.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Brush the edges of the pastry with the egg wash (whisk an egg with a teaspoon of water or milk). Being careful not to tear the pastry, tightly roll the fillet up so that it is completely covered, trimming any excess. Seal the pastry at the ends by pinching and folding it together. If it won't stick, dab on a little egg wash and try again.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Preheat the oven to 200°C / 180°C fan and prepare a roasting tray with parchment paper.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Take the wellington and place it the roasting tray.
Brush the pastry with egg wash, and draw in a pattern with a fork or the back of a knife – we suggest pattern of simple slashes or diamonds, or using excess pastry to make decorations such as flowers or leaves.
Sprinkle it with flaky salt, then bake it in the oven for approximately 25-30 minutes. The pastry should be golden brown and crisp when its ready.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
To ensure the meat stays succulent and is cooked to your liking, check the core temperature of the beef with a meat thermometer (Thermopen is ideal) towards the end of its cooking time. For medium rare, remove it from the oven at a core temperature of 50°C and after resting for 10 minutes it should be 55°C. For medium, remove the meat at 55°C; after 10 minutes it should be 60°C.
Set the beef wellington aside for 15 minutes before cutting into slices. It's really important to leave the meat to rest, to allow the juices to permeate, keeping the meat soft and juicy.
Serve and enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
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