How To Make Beef Wellington | Good Housekeeping UK
- 5 years ago
Make a perfect beef Wellington for a special occasion with our step-by-step video
F1. Season beef fillet. Heat oil in a frying pan on high heat. When it’s hot, quickly brown beef on each side until caramelised and make sure ends are also seared.
2. Remove from pan and leave to rest for 20min. Wrap in cling film and leave in fridge until ready to use.
3. To make mushroom duxelle, put shallots, mushrooms and thyme in a food processor and whiz until finely chopped. Heat butter in large frying pan and fry mushrooms on medium heat for 5min or until liquid evaporates. Season. Tip mixture into bowl and leave to cool completely.
4. Take a large piece of cling film and lay on work surface. Lay slices of Parma ham in a double row, slightly overlapping, so that they’re long enough and wide enough to wrap around fillet. Spread mushroom duxelles over ham in an even layer.
5. Unwrap fillet and put in middle of ham. Use cling film to wrap ham around fillet. Twist ends of cling film to tighten. Use excess as handles to tightly roll fillet. Chill whilst rolling out pastry.
6. Dust work surface with flour. Roll out pastry, to about 5mm thick. Brush bottom and top edges with a line of beaten egg. Unwrap fillet and put in centre. Fold bottom edge of pastry over fillet, then fold top edge over to meet. Press to seal. With rolling pin, press down excess pastry at both sides to seal, trim ends to neaten, then brush with egg wash. Fold up and press against fillet, to make parcel. Turn fillet over so edges are underneath.
7. Put on a baking sheet, brush all over with egg wash. Score pastry. Chill for 1hr8 Cook at 200°C (180°C fan) mark 6 for 35min until pastry is deep golden. Meat will be medium rare. Cook longer if you prefer your meat well done. Leave to rest for 5min before serving in slices.
Full instructions on how to make beef wellington: http://bit.ly/2G1JD29
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
F1. Season beef fillet. Heat oil in a frying pan on high heat. When it’s hot, quickly brown beef on each side until caramelised and make sure ends are also seared.
2. Remove from pan and leave to rest for 20min. Wrap in cling film and leave in fridge until ready to use.
3. To make mushroom duxelle, put shallots, mushrooms and thyme in a food processor and whiz until finely chopped. Heat butter in large frying pan and fry mushrooms on medium heat for 5min or until liquid evaporates. Season. Tip mixture into bowl and leave to cool completely.
4. Take a large piece of cling film and lay on work surface. Lay slices of Parma ham in a double row, slightly overlapping, so that they’re long enough and wide enough to wrap around fillet. Spread mushroom duxelles over ham in an even layer.
5. Unwrap fillet and put in middle of ham. Use cling film to wrap ham around fillet. Twist ends of cling film to tighten. Use excess as handles to tightly roll fillet. Chill whilst rolling out pastry.
6. Dust work surface with flour. Roll out pastry, to about 5mm thick. Brush bottom and top edges with a line of beaten egg. Unwrap fillet and put in centre. Fold bottom edge of pastry over fillet, then fold top edge over to meet. Press to seal. With rolling pin, press down excess pastry at both sides to seal, trim ends to neaten, then brush with egg wash. Fold up and press against fillet, to make parcel. Turn fillet over so edges are underneath.
7. Put on a baking sheet, brush all over with egg wash. Score pastry. Chill for 1hr8 Cook at 200°C (180°C fan) mark 6 for 35min until pastry is deep golden. Meat will be medium rare. Cook longer if you prefer your meat well done. Leave to rest for 5min before serving in slices.
Full instructions on how to make beef wellington: http://bit.ly/2G1JD29
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC