Classic Beef Wellington with Mushroom Duxelles

⏱ 180 min · Serves 6

A showstopper for a special dinner: a rosy pink fillet of beef wrapped in earthy mushroom duxelles, salty prosciutto and glossy golden puff pastry. It looks impossible and tastes like a restaurant, but it's really just a series of simple steps with a chilling break between each one.

Per serving: 880 kcal · 58.0g protein · 45.0g carbs · 52.0g fat

Ingredients

• 1 kg centre-cut beef fillet (tenderloin), trimmed and tied
• Salt and freshly ground black pepper
• 2 tbsp sunflower or vegetable oil
• 2 tbsp English mustard
• 500 g chestnut mushrooms
• 2 shallots, peeled
• 2 garlic cloves, peeled
• 30 g butter
• 2 tsp fresh thyme leaves
• 75 ml dry sherry or Madeira
• 10-12 slices prosciutto (about 150 g)
• 500 g all-butter puff pastry, chilled
• Plain flour, for dusting
• 2 egg yolks beaten with 1 tbsp milk
• Flaky sea salt, for the top

Method

1. Take the beef out of the fridge 30 minutes ahead and pat it very dry. Season all over generously with salt and pepper.
2. Heat the oil in a large frying pan over high heat. Sear the fillet for 1-2 minutes per side, including the ends, until deeply browned all over (about 6-8 minutes total). Lift onto a plate, snip off the string, brush all over with the mustard while still warm, then chill.
3. Blitz the mushrooms, shallots and garlic in a food processor to a coarse, couscous-like crumb (do this in batches).
4. Melt the butter in the same pan over medium-high heat, add the mushroom mixture and thyme, and cook for 12-15 minutes, stirring often, until all the moisture has evaporated and the mixture is dark and pasty. Add the sherry and cook 2-3 minutes more until dry again. Season, then spread on a tray to cool completely.
5. Lay a large sheet of cling film on the worktop. Arrange the prosciutto in two overlapping rows to make a rectangle big enough to wrap the beef. Spread the cooled duxelles evenly over the ham.
6. Sit the chilled beef along one long edge and use the cling film to roll it up tightly into a neat log, twisting the ends like a cracker. Chill for at least 30 minutes.
7. Roll the pastry on a floured surface to a rectangle about 3-4 mm thick, large enough to enclose the beef. Unwrap the beef parcel onto the pastry, brush the pastry borders with egg wash, and roll up, sealing the seam underneath. Trim and tuck the ends. Chill, seam-side down, for 30 minutes.
8. Heat the oven to 200C/180C fan. Put the Wellington on a lined baking tray, brush all over with egg wash, and score a light diamond pattern into the top with the back of a knife. Sprinkle with flaky salt.
9. Bake for 30-35 minutes for medium-rare: a probe in the centre should read 50-52C (it will rise as it rests). Add 5 minutes for medium.
10. Rest on a board for 12-15 minutes, then carve into thick slices with a sharp serrated knife and serve.