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Beef Wellington Recipe
This is a classic for a reason! Treat your family or guests with the delicious simplicity of fillet wrapped in hearty pastry.
Recipe Ingredients
- 1kg SPAR fillet steak
- Salt and pepper to taste
- 2 tablespoons olive oil
Mushroom Duxelle
- 500g SPAR Freshline mushrooms
- ½ medium SPAR Freshline onion, chopped
- 1 clove garlic
- 8 slices Prosciutto or Parma ham
- 3 tablespoons wholegrain mustard
- 1 sheet puff pastry, thawed but cold
- 2 SPAR eggs, lightly whisked
Recipe Method
Fillet
- Season your fillet generously with salt and pepper.
- Heat the olive oil in a large cast iron or frying pan over a medium-high heat.
- Sear the fillet on each side until a golden-brown crust forms.
- Remove from the pan and set aside to rest.
Mushroom Duxelle
- Using a food processor, add the mushrooms, onion, and garlic.
- Pulse the food processor until a puree is formed.
- In a frying pan on medium-high heat, add the mixture.
- Fry until all the moisture has evaporated.
- Remove from the pan and set aside to cool down.
Hints & Tips
Assembly:
- Roll out a layer of plastic wrap, lay your ham evenly, overlapping every section of the plastic.
- Spread the mushroom mixture next, leave roughly 2.5cm on each side.
- Rub your mustard over the cooled fillet and roll it up in the ham and mushroom mixture.
- Wrap the plastic wrap tightly around the fillet and pastry. Place in the fridge for 30 minutes.
- Preheat your oven to 200°C
- Roll your cold puff pastry onto a lightly floured surface.
- Place the wrapped fillet in the centre of your puff pastry and brush the egg mixture around the fillet.
- Tightly roll the fillet in the pastry.
- Using the remaining egg mixture, brush the outside of the puff pastry and cut lines in the top.
- Bake in the oven for ~45 minutes until golden brown.
- Remove from the oven and allow to rest for 10 minutes before serving.
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