Beef Wellington

By Al.E

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Rate this recipe 4.1/5 (31 Votes)

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Corned Beef Scouse

Hearty meatball bake

Ingredients

400g mushrooms, chopped
salt and pepper
olive oil
750g beef fillet
1-2 tablespoons English mustard
6-8 slices of Parma ham
500g ready-made puff pastry
flour to dust
2 egg yolks, beaten

Details

servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 90mins
Cost Average budget

Preparation

Step 1

Put the mushrooms, salt and pepper in a food processor and pulse to a rough paste. Cook in a pan over a high heat for about 10 minutes, stirring often, to cook out the moisture. Spread on a plate to cool.

Step 2

Add a little olive oil to a hot pan. Season the beef and sear in the hot pan for 30 seconds on each side. Remove from the pan and leave to cool. Brush all over with the mustard.

Step 3

Put some cling film on a work surface and lay the Parma ham slices on it in slightly overlapping rows. Spread the mushroom paste over the ham and put the beef in the middle. Using the cling film, roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure and chill for 15-20 minutes.

Step 4

Roll the puff pastry out on a floured surface, to the thickness of a £1 coin. Remove the cling film from the beef and lay in the centre of the pastry. Brush the surrounding pastry with egg yolk. Fold the ends over and wrap the pastry around the beef, cutting off any extra. Turn over so the seam is underneath and place on a baking sheet. Brush the pastry all over with the egg and chill for about 15 minutes.

Step 5

Heat the oven to 200oC. Lightly score the pastry parcel at 1cm intervals and glaze again with egg.

Step 6

Bake for 20 minutes, then lower the oven to 180oC and cook for another 15 minutes. Rest for 10 minutes before serving. The beef should be pink in the centre when you serve it.

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