Beef Wellington
A classic British Beef Wellington featuring mushroom duxelles, Parma ham, and puff pastry, cooked until the beef is pink in the center.
Pasos
- 1
Process the mushrooms into a rough paste, cook to remove moisture, and let cool.
- 2
Season the beef and sear in a hot pan for 30 seconds on each side; remove and brush with mustard.
- 3
Lay Parma ham on cling film, spread the mushroom paste over it, place the seared beef in the center, and roll tightly to form a barrel; chill for 15-20 minutes.
- 4
Roll out puff pastry to a large rectangle, remove cling film, place beef in the center, brush pastry with egg yolk, wrap pastry around the beef, seal and turn seam-side down; chill for about 15 minutes.
- 5
Preheat the oven to 200C (400F, gas 6).
- 6
Score the pastry, glaze with beaten egg yolk, bake for 20 minutes, then reduce heat to 180C (350F, gas 4) and cook for another 15 minutes.
- 7
Let rest for 10-15 minutes before slicing and serving.
