Beef Wellington Recipe

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Beef Wellington
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Ingredients
9
Count
Nutrition
748
Calories
Total time
210
Minutes
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Ingredients:

  • 3 tbsp olive oil
  • 14 oz mushrooms
  • 1 3/4 oz butter
  • 1 sprig thyme
  • 10 slices prosciutto

Directions:

  1. 1. Heat oven to 428F/fan 392F/gas 7. Sit the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes
  2. 2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
  3. 3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
  4. 4. Overlap two pieces of cling film over a large chopping board. Lay the prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
  5. 5. Roll out a third of the pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours
  6. 6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 748.35 Kcal (3133 kJ)
Calories from fat 471.65 Kcal
% Daily Value*
Total Fat 52.41g 81%
Cholesterol 150.62mg 50%
Sodium 272.7mg 11%
Potassium 638.83mg 14%
Total Carbs 30.28g 10%
Sugars 1.74g 7%
Dietary Fiber 1.7g 7%
Protein 37.81g 76%
Vitamin C 1mg 2%
Vitamin A 0.1mg 2%
Iron 5.9mg 33%
Calcium 24.4mg 2%
Amount Per 100 g
Calories 287.42 Kcal (1203 kJ)
Calories from fat 181.15 Kcal
% Daily Value*
Total Fat 20.13g 81%
Cholesterol 57.85mg 50%
Sodium 104.73mg 11%
Potassium 245.36mg 14%
Total Carbs 11.63g 10%
Sugars 0.67g 7%
Dietary Fiber 0.65g 7%
Protein 14.52g 76%
Vitamin C 0.4mg 2%
Iron 2.3mg 33%
Calcium 9.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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