Beef Wellington

Ingredients

• 500 g puff pastry (frozen)
• 400 g brown button mushrooms
• 3 shallots
• 2 tbsp butter
• 40 ml Madeira wine
• 3 tbsp heavy cream
• Salt
• ground pepper
• 2 tbsp freshly chopped parsley
• 1.5 kg beef fillet (trimmed and center cut)
• 2 tbsp Vegetable oil
• 6 slices fresh ham
• 2 egg yolks
• 2 tbsp milk

Instructions

1. 1.

   Let the puff pastry thaw. Clean, halve, and thinly slice the mushrooms. Peel and finely chop the shallots. Sauté the shallots in hot butter until translucent, add the mushrooms, and cook slowly until the liquid evaporates. Stir in the Madeira and cream, let it reduce under high heat, season with salt and pepper, fold in parsley, and allow the mixture to cool.

2. 2.

   Wash the fillet, pat dry, and season with salt and pepper. Sear in hot oil on all sides, then remove from the pan.

3. 3.

   Lay the ham slices overlapping slightly on plastic wrap, ensuring enough surface area to wrap the fillet. Spread a layer of mushroom mixture over the lower quarter of the wrap and place the fillet on top. Brush around the fillet with remaining mushrooms and use the wrap to encase it in the ham slices.

4. 4.

   Preheat the oven to 180°C (350°F) fan‑forced.

5. 5.

   Roll out the puff pastry into a large rectangle, remove the wrapped fillet from the plastic, and place it on the pastry. Brush the edges with an egg yolk and tightly seal the fillet within the dough. Press the seams firmly so everything is sealed. Trim any uneven or excess pastry, optionally shaping into rolled circles. Score the top of the pastry several times. Place the wrapped fillet on a baking sheet lined with parchment paper, lay the pastry circles on top, press gently. Mix remaining egg yolk with milk and brush over the pastry. Bake in the oven for about 40 minutes. Let rest briefly before slicing.

6. 6.

   Serve with beans and roast sauce as desired.