Description
A cozy homemade Beef Wellington wrapped in crispy puff pastry with garlic mushrooms, Dijon mustard, and Parma ham. A simple, flavorful Wellington perfect for holidays, gatherings, or a special weekend dinner.
Ingredients
Units
Scale
- 1 kg beef fillet
- 1 roll puff pastry
- 1 tray brown mushrooms, roughly chopped
- 6 large garlic cloves
- 6-8 slices Parma ham
- Dijon mustard, for brushing
- 1 Tbsp whole grain mustard
- 1 Tbsp olive oil (plus more for cooking)
- 1 tsp fresh thyme, chopped
- A pinch kosher salt
- Garlic salt, to taste
- Lemon pepper, to taste
- Fresh thyme, extra for garnish if you like
- A bit of Parmesan cheese, finely grated
- 1 beaten egg yolk, for brushing
- Salt and black pepper
Instructions
- Season your 1 kg beef fillet all over with salt and black pepper; it needs a good coat.
- Add your 1 tray of brown mushrooms and 6 large garlic cloves to a food processor.
- Sprinkle in a little garlic salt and lemon pepper, then pulse until you’ve got a rough paste. It shouldn’t be overly smooth.
- Heat a splash of olive oil in a pan over high heat.
- Add the mushroom-garlic paste and cook for about 10 minutes, stirring often, until the moisture cooks off. Spread it out on a plate so it cools faster.
- In a small bowl, mix 1 Tbsp whole grain mustard, 1 Tbsp olive oil, 1 tsp fresh thyme, and a pinch of kosher salt. This becomes your mustard glaze.
- Heat another pan with a bit more olive oil, then sear the 1 kg beef fillet on all sides until browned.
- Let it cool slightly, then brush all over with the mustard mixture you just made.
- Lay out a sheet of cling film on your counter.
- Arrange 6–8 slices of Parma ham slightly overlapping on the plastic.
- Spread the cooled mushroom mixture over the Parma ham and scatter a bit of Parmesan cheese on top.
- Place the mustard-brushed beef in the center. Use the cling film to roll everything up tightly like a Swiss roll.
- Twist the ends to keep it snug. Refrigerate for 30 minutes.
- Flour your surface and roll out the 1 roll of puff pastry into a rectangle.
- Unwrap the chilled beef. Place it in the center of the pastry.
- Brush the edges with 1 beaten egg yolk, then wrap the pastry around the beef.
- Trim excess pastry. Flip it so the seam faces down on a baking sheet.
- Brush the whole pastry with more egg yolk and chill for an additional 15 minutes.
- Preheat your oven to 200°C (about 400°F).
- Lightly score the top of the pastry every 1 cm.
- Brush again with egg yolk. Bake for 20 minutes, then drop the heat to 180°C / 350°F and bake another 15 minutes.
- Rest for 10–15 minutes before slicing. The center should still be beautifully pink.
Notes
Created, Prepared, Tasted, and Tested by Melanie: SA Tasty Recipes, Saffas Daily Recipes
