Beef Wellington

Name: Beef Wellington
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 750 g centre-cut lean beef fillet (only available to buy in-store from the meat counter); 1 tbsp olive oil; 2 tbsp Dijon mustard; 80 g pack Italian prosciutto crudo; 160 g Findlater’s Mushroom Paté with Madeira Wine & Truffle Oil; 1 free range egg yolk; 1 tbsp milk; 1 Plain flour for dusting; 320 g pack Jus-Rol All Butter Puff Sheet

If you’re looking to impress, this is perhaps the most luxurious centrepiece of all. Our easy version brings together tender centrecut beef fillet, salty prosciutto and a rich layer of mushroom pâté with Madeira and earthy truffle oil, all wrapped in buttery puff pastry. We have more tasty Christmas recipes for you to try, too.

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Serves4
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins
Pluschilling and resting

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750g centre-cut lean beef fillet (only available to buy in-store from the meat counter)
1 tbsp olive oil
2 tbsp Dijon mustard
80g pack Italian prosciutto crudo
160g Findlater’s Mushroom Paté with Madeira Wine & Truffle Oil
1 free range egg yolk
1 tbsp milk
1 Plain flour for dusting
320g pack Jus-Rol All Butter Puff Sheet

Rub the beef with the oil and season well. Preheat a large frying pan over a high heat, then add the beef and sear on all sides for 5 minutes until golden brown. Remove from the heat and transfer to a wire rack to cool (about 30 minutes). Once cool, brush with the mustard.
Lay a large sheet of baking parchment on the work surface. Put the ham slices on top, overlapping slightly, to form a rectangle 5cm longer than the beef and twice as wide. Spoon over a layer of pâté, then lay the beef on top. Using the baking parchment, wrap the ham and pâté around the beef to form a parcel. Twist the baking parchment ends to secure. Chill for 30 minutes.
Whisk the egg yolk and milk together in a small bowl. Dust the work surface with flour and roll the pastry into a rectangle, 10cm longer than the beef parcel and twice as wide. Unwrap the parcel and lay it along one long edge of the pastry. Brush the opposite edge with some egg wash, then roll the beef up in the pastry to form a neat parcel. Press the ends to seal, trim any excess and cut it into your desired shape to decorate, if you like (see tip, below). Lift onto a tray, cover and chill for 30 minutes.
Preheat the oven to 200°C/180ºC fan/ gas 6. Put a baking tray in for 10 minutes. Brush the pastry with the remaining egg wash, line the hot baking sheet with parchment and lay the Wellington on top. Bake for 30 minutes for rare. Remove from the oven, leave to rest for 10 minutes, then slice and serve.

Cook’s tip

To give your Wellington a glow-up, brush with egg wash at the end of step 3, then add a lattice of pastry. You’ll need a strip of pastry as long as the parcel, and a lattice cutter or a steady hand to make small cuts in lines offset from each other. Pull to open it out and reveal diamond shapes, then carefully lay it over the top. Chill again briefly, glaze the lattice, then poke in pieces of dried cranberry and thyme to look like holly leaves with berries. Bake as above.

For easy festive nibbles with drinks, spread what’s left of the paté on crostini, serve with truffle crisps for dunking or fold it through pasta with a dollop of crème fraîche at dinner.

Typical values per serving when made using specific products in recipe