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Ultimate Festive Beef Wellington
By Masterchef winner Steven Wallis
For 4 People
1 Hr 45 Mins
Gluten, Dairy, Egg, Mustard, Sulphites
Learn from the best: watch this video to learn this recipe from the chef who created it and pick up tips and skills you won't find anywhere else
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How to make
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There’s plenty of fun filled treats to choose from for filling Easter candy eggs. Let’s Easter together with the Spring’s sweetest flavors.
How to make the 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
- 1 Egg
- 2 Sprigs of thyme
- Puff pastry
- 120g Parma ham
- 25g Dijon mustard
- Beef and Horseradish 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, if using a food processor, chop the shallot and mushrooms into chunky pieces. Add the shallots & mushrooms to the processor and pulse until finely chopped. If you don’t have one, chop them as fine as you can using a sharp knife. Place the chopped mushrooms and shallot in a hot pan (you can use the same one used for the beef). Strip the thyme leaves from the sprigs and add them to the pan. Add a splash of olive oil & 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, decant into a bowl 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. On top of the beef fillet, spread the mustard.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Take the clingfilm and use it to wrap the Parma ham over the fillet. Please see the video for visuals on this to help. Once the Parma Ham is covering the fillet, use the clingfilm to flip the fillet towards you carefully and wrap the ends in of the clingfilm so the fillet is wrapped in. Make sure this is tight so it doesn't loose it's shape. Put in the fridge to chill for 20-30 minutes.
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. Create your egg wash in a small bowl by whisking up the egg. Brush the egg wash around the edges of the pastry.
Take the wrapped fillet out of the fridge and carefully take it out of the cling film, making sure that the Parma ham stays on and the fillet remains encased. Putting the flat side down, 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.
Being careful not to tear the pastry, fold over the pastry and overlap to join on top of the fillet. Cut a small piece off the end. Fold the other ends into the middle and seal by pinching together slightly. If it won't stick, dab on a little egg wash and try again.
Take a baking tray and rub lightly with oil, using some kitchen paper to cover the tray with a thin layer of oil. Place the tray over the fillet and use to flip it over.
Using the piece of pastry you took off, create some decoration for the top. You can use your creativity but we have created some leaves. Place on top and brush over with the egg wash across the whole of the top of the wellington.
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
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Cook the Beef Wellington for approximately 20-25 minutes. To ensure the meat stays succulent and is cooked to your taste, check the core temperature of the beef with a meat thermometer at 17 minutes. For medium rare, remove it from the oven at a core temperature of 55°C. For medium 60°C. If it's not at the required temperature please back in the oven to cook a little longer.
Set the beef wellington aside for 15 minutes before cutting into thin slices. It's really important to leave the meat to rest, to allow the juices to permeate, keeping the meat soft and juicy.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Serve and enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
How to make the side dishes the for Beef Wellington
Roast
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Stuffing Method
There’s plenty of fun filled treats to choose from for filling Easter candy eggs. Let’s Easter together with the Spring’s sweetest flavors.