An unmissable dish on the Christmas menu, the English Beef Wellington is a special and delicious dish, and now we bring you the recipe as we make it.
- 1 kg beef tenderloin
- 250 g champignon mushrooms
- 10 – 12 paper thin slices of quality smoked ham
- 500 g butter puff pastry
- 3 tbsp olive oil
- 50 g butter
- 1 handful fresh thyme (or 1 tsp dried)
- 1 egg
- salt, pepper
- 2 tbsp mustard
Prepare the meat, cut off the membranes and any excess to obtain a cylindrical shape, then season with salt and pepper.
Heat the olive oil in a pan large enough to fit the meat. Fry the beef over medium heat on all sides (about 2-3 minutes on each side and on the edges). After frying, it’ll get a nice, brown coating on all sides and the meat juices won’t drip onto the pastry.
Brush some mustard on the meat on each side.
Grate the mushrooms and put them in a pan with a little butter and olive oil, add salt, pepper and thyme, and brown them until the water they leave evaporates, then leave the duxelle to cool.
Put the foil on a cutting board so that it is larger on all sides and lay the ham slices in a rectangular shape so that they are overlapping. Spread the mushroom duxelle over the ham, then place the meat in the middle, and fold everything together with the foil. Tighten the foil well, and put the meat in the fridge for at least half an hour, or even a whole day.
After removing the meat from the fridge, prepare the pastry and roll it out well on a floured surface so that it coats the meat well. Place the ham-wrapped beef in the middle, beat the egg and brush the dough with it. Fold the pastry over the meat, and seal the ends.
Place the meat in a tray lined with baking paper, carefully mark the pastry with a knife, brush it all with egg, then place it in a preheated oven at 200°C for about 25 minutes.
When ready, remove from the oven, leave for about 10 minutes to cool, then serve with slices of spiced and roasted mushrooms.