Beef Wellington with Mushroom and Prosciutto
85% authentic · Modern British
A flavorful variation of Beef Wellington, incorporating savory prosciutto to enhance the richness and add a salty counterpoint to the beef and duxelles.
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Ingredients
- Beef fillet1 kg
- Prosciutto slices150 g
- Mushrooms (e.g., cremini)400 g
- Shallots2
- Garlic2 cloves
- Fresh parsley1 tbsp, chopped
- Brandy50 ml
- Puff pastry500 g
- Egg yolk1
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Sear the beef fillet on all sides in a hot pan with olive oil. Season with salt and pepper. Let cool completely.
- 2
Prepare duxelles: finely chop mushrooms, shallots, and garlic. Sauté in the pan until moisture evaporates. Add parsley and brandy, cook until dry. Season. Let cool.
- 3
Lay out cling film. Arrange prosciutto slices overlapping to form a rectangle large enough to wrap the beef. Spread duxelles over the prosciutto.
- 4
Place the cooled beef fillet on the duxelles and prosciutto. Roll tightly using the cling film to form a compact cylinder. Chill for at least 30 minutes.
- 5
Roll out puff pastry. Remove cling film from the beef and place it on the pastry. Trim and wrap the beef tightly, sealing edges. Brush with egg yolk.
- 6
Chill the wrapped Wellington for at least 30 minutes.
- 7
Preheat oven to 200°C (400°F). Bake for 20-25 minutes for medium-rare, or until pastry is golden brown. Rest for 10 minutes before slicing.
