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Beef Wellington

Beef Wellington

I know beef fillet is expensive,  but we are in between Christmas and New Year and I’m sure you will have either family or friends over for dinner so why not push the boat out and just do this Beef Wellington. I would suggest this for either 4 or 6 special guests. It’s a proper treat ……

If you follow the instructions below Beef Wellington really is a delicious centrepiece of any meal. It’s one of my favourites. I have not met any meat eater that doesn’t adore this Beef Wellington

Do you dare to try it? Go on and let me know how it goes – delicious!

Thanks Clare x

Ingredients

  • 1Kg Beef Fillet
  • Olive Oil
  • Salt & Freshly Ground black pepper
  • 250g Mushrooms – any sort
  • 25g Butter
  • 100g Water
  • I Stock Cube beef or vegetable
  • 10 slices Parma Ham
  • 500g pack of Frozen puff pastry, defrosted (or make your own)
  • Flour for rolling
  • 1 egg, beaten

Preparation Method

  1. Put your (precious) beef fillet in a roasting tin brush with olive oil and season with salt & black pepper . Roast in the hot oven for 20 mins – medium or 30mins for a little more cooked. Remove from oven and leave to cool.
  2. Chop your mushrooms until fine – should look like coarse breadcrumbs.
  3. In a frying pan add 1 Tablespoon Olive oil and fry mushrooms on a medium heat for approx. 3 mins, then add the water & stock cube and cook for about 10 minutes, there should be no moisture visible
  4. Lay out a 2 large pieces on cling film on the work surface and then lay the Palma ham on top, overlapping each piece with the next.
  5. Spoon and spread out the mushroom mix and season – then pop your cooled beef on top. using the cling film roll the ham around the beef fillet tightly – into a sausage shape, secure & pop in the fridge
  6. Pre-Heat Oven 200C/400F/Gas6. When you are ready, roll out your pastry into a rectangle and place on a non stick baking tray
  7. Remove cold beef fillet from cling film and pop your ham covered beef on the pastry. With the egg seal the pastry around the fillet, keeping the seal on the base. Decorate the top with pastry shapes, I usually do the initials of the guests…. Brush the whole wellington with the beaten egg
  8. Bake 30 mins – medium -rare / 35 minutes Medium. Leave to rest for 10-15 minutes (Your beef is tired – it needs a rest :-) ), slice and serve – delicious xxx

 

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Comments

Bun says:
Although expensive, it is absolutely delicious and so incredibly easy to make. Prefect timings for cooking!
    Clare x says:
    It is but for that special occasion it's so worth it x
Jane McCabe says:
I would never have had the confidence to try a beef Wellington if it hadn't been an EasypeasylemonsqueezyClare recipe. Glad I did, it was perfectly delicious. From all the thank you messages from the guests, I know they all agreed. Will definitely do it again.
    Clare x says:
    Good to hear Jane x
Corina @ SearchingforSpice.com says:
I love beef wellington and this one looks perfectly cooked