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Beef Wellington

Added by marcedvr | Thu 27 May 2010 @ 11:45

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one of my favorite recipes that we prepare with love when invited to dinner a special guest...

Ingredients
500 g beef fillet
500 g mushrooms
8 slices of Parma ham
Dijon mustard for brushing beef fillet
400g puff pastry
egg wash
2 cloves garlic, finely chopped
1 red onion, finely chopped
1 glass white wine
sea salt & freshly ground black pepper
extra virgin olive oil

Method
Preheat oven at 220\'C.
Season beef with sea salt and freshly ground black pepper. Heat a pan with olive oil and fry beef on high heat until is brown. Let to cool.
In food processor mix mushrooms, onion and garlic. Add this puree on the pan and fry for a few minutes. Add a glass white wine and let to evaporated alcohol.
On the plastic foil put first layer Parma ham, then mushrooms puree and beef (brushing beef with mustard). Easy roll all in plastic foil and keep on fridge for 30 minutes.
Unwrap the meat from the cling film. Roll out the pastry and put the meat on the center. Egg wash the edge of the pastry and roll up the pastry. Turnover and egg wash over the top. Mark the pastry using the back of a small knife to make a cross hatch.
Baking at 220\'C for about 30-35 minutes. Rest a few minutes before using.

Enjoy...

tried this recipe or a similar one? share your tips...

1. by Ali on Sat 15 Dec 2012 @ 15:55

Can I make the beef Wellington the night before and cook the next day?

2. by Warren Bird on Wed 05 Dec 2012 @ 02:59

Hi, My names Warren Bird. Im thinking of cooking this recipe on christmas eve for some work collegues. Theyre a lovely bunch and will really appreciate the effort ive put in. Do I wrap the meat once or would it be better to double wrap?

3. by Jackie on Mon 07 May 2012 @ 05:23

I want to make this for 10 adults. How much meat should I use?

4. by Joost on Tue 03 Apr 2012 @ 20:23

how many servings will this recipe make?

5. by suzie on Sun 04 Dec 2011 @ 19:35

I'm making Beef Wellington but one of my guests is allergic to mushrooms so I am looking for the best alternative for the stuffing. Any suggestions??? Thanks v much

6. by Jani Koekemoer on Thu 21 Apr 2011 @ 15:22

I'm really excited about making this tomorrow night! Ive basically double the recipe and will be using a 1.3kg fillet.. My question is how will the cooking time vary? Thanks:)

7. by Columbus on Fri 18 Feb 2011 @ 11:49

used this and othe wellingtonr recipes many times, this really is a dish to celebrate anything, new baby, old friends, christmas, first saturday in the week. A great classic, and worth every penny. Go on treat yourself, you know you deserve it.

8. by Christine on Tue 25 Jan 2011 @ 19:26

This looks so amazing! going to make it for my Birthday dinner Next Weekend with some Fabulous Friends!! can't wait...

9. by Lara on Fri 31 Dec 2010 @ 20:37

I've tried this reciepe for NYE dinner. Wish me luck. We will find out in 40 minutes if I got it right or not. Yes I' going for the slightly pink option!! Happy New Year one and all. L

10. by marcedvr on Wed 02 Jun 2010 @ 08:57

Thankx for your comments...
dawn, I recommended to cook in pink color, is so tender, but if you like the beef well done just cook more 10 minutes ...

11. by Mrs_Master on Fri 28 May 2010 @ 07:11

Ahh Marcedvr that came out perfect!!!

12. by dawn on Thu 27 May 2010 @ 21:18

Omg this looks really good I so want to try it but I deff dont like pink at all in any of my meats so, if I cooked it a little longer would it mess with the pastry on it??