Beef Wellington (Boeuf en Croute) recipe
|Prep time||1 hour|
|Cook time||1 hour|
|Total time||2 hours|
|Meal type||Main Dish|
|Allergy list||Egg, Milk, Wheat|
|Misc||Freezable, Gourmet, Serve Hot|
|Occasion||Easter, Formal Party, Thanksgiving|
|Description||This stunning recipe makes a real celebratory centre piece for any dinner party or special family gathering.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2.6lb beef fillet (preferably Aberdeen Angus)
- 2 tablespoons olive oil
- 10.5oz mushrooms (I used a mix of chestnut, morels, ceps and assorted wild mushrooms)
- 1.8oz butter
- 1 sprig thyme (fresh)
- 3fl oz dry vermouth
- 16 thin slices prosciutto ham
- 17.5oz puff pastry (thawed if frozen)
- flour (for dusting)
- 1 large egg yolk (beaten with 1 teaspoon water)
- black pepper (freshly ground)
Heat oven to 220°C / 425°F / Gas Mark 7 (fan) or 200°C / 400°F / Gas Mark 6 (conventional).
Sit the beef fillet in a roasting tray, brush with 1 tablespoon olive oil and season well with freshly ground black pepper, then roast for 15 mins for medium-rare or 20 mins for medium.
When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins to 30 mins.
While the beef is cooling, chop the mushrooms as finely as possible - I used my Kenwood Titanium Chef for this in the food processor, but be careful, just pulse for a few seconds otherwise they will become purée.
Heat the remaining olive oil with the butter in a large frying pan and fry the mushrooms on a medium heat, with the fresh thyme, for about 10 mins stirring regularly, until you have a softened mixture.
Season the mushrooms with a little salt and black pepper, then pour over the dry white wine and cook for about 10 mins until all the wine has been absorbed.
Remove the mushroom duxelles from the pan to cool and discard the thyme.
Overlap two pieces of cling film over a large chopping board.
Lay the slices of prosciutto on the cling film, slightly overlapping, in a double row.
Spread half the mushroom duxelles over the prosciutto, then sit the fillet on top and then spread the remaining duxelles over the beef fillet.
Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
Chill the fillet while you roll out the pastry.
Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a strip that is as long as the beef fillet with an overlap of at least 5 to 6cm's, and place on a non-stick baking sheet.
Roll out the remainder of the 500g pack of puff pastry to a size that would completely cover the whole of the beef fillet with enough pastry to crimp around the edges.
Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
Beat the egg yolk with a little water and brush the pastry's edges, and the top and sides of the wrapped fillet.
Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
Trim the joins to about a 5cm crimp. Seal the edges with the edge of a fork or butter knife.
Glaze all over with more egg yolk and then lightly score the beef Wellington with long diagonal lines taking care not to cut into the pastry.
Using the offcuts of pastry, add leaves for decoration, attaching them with egg yolk and glazing them afterwards.
Chill for at least 30 mins and up to 12 hours.
Heat oven to 200C/fan 180C/gas 6.
Brush the Wellington with a little more egg yolk and cook until golden and crisp; 25 mins for medium-rare beef, 30 mins for medium and 35 to 40 minutes for medium well.
Allow to stand for at least 10 mins before serving in thick slices with seasonal vegetables and potatoes.
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