Beef Wellington

🔥 Prep

• Pat dry the 800g beef fillet and season generously with salt and pepper.
• Finely chop the 200g mushrooms.
• Slice the 100g Parma ham into thin strips.
• Beat the 1 egg in a small bowl to prepare the egg wash.
• Measure out 1 tbsp of Dijon mustard.

🔥 Cook

• 1. Preheat the oven to 200°C (400°F).
• 2. Heat a skillet over high heat, add a splash of oil, and sethe 800g beef fillet for 2 minutes per side until browned all over; remove and let cool.
• 3. In the same skillet, reduce heat to medium, add the chopped mushrooms, and cook for 5‑7 minutes until all liquid evaporates (duxelles); season with salt and pepper and set aside to cool.
• 4. Lay a sheet of plastic wrap, overlap the Parma ham slices to form a rectangle, spread the cooled duxelles over the ham, then place the seared beef fillet on top.
• 5. Spread the 1 tbsp mustard over the beef, then tightly wrap the ham and duxelles around the beef using the plastic wrap; twist the ends to seal and chill for 15 minutes.
• 6. On a lightly floured surface, roll out the 500g puff pastry to a thickness of about 3 mm; place the chilled beef bundle in the center, fold the pastry over, seal edges, and trim excess.
• 7. Transfer the wrapped Wellington to a baking sheet lined with parchment, brush all over with the beaten egg, and optionally score the pastry for decoration.
• 8. Bake in the preheated oven for 20‑25 minutes until the pastry is deep golden brown and the internal temperature reaches 55°C (medium‑rare); if preferring more doneness, add 5‑10 minutes more.
• 9. Remove from oven and let the Beef Wellington rest for 10 minutes before slicing to retain juices.

🔥 Serve

• Slice the Wellington into 2‑cm thick pieces and arrange on a warm platter.
• Serve with a rich red wine reduction or horseradish cream sauce on the side.
• Accompany with roasted root vegetables (such as carrots, parsnips, and potatoes) and steamed green beans or asparagus.
• Garnish with a sprinkle of flaky sea salt and freshly cracked black pepper.