Beef Wellington

What you need

Ingredients

Measured for 7 servings.

• 400 gMushrooms
• 22.5 gEnglish Mustard
• 1 gOlive Oil
• 750 gBeef Fillet
• 6 pcs (approx. 108 g)Parma ham
• 500 gPuff Pastry
• 20 gFlour
• 2 pcs (approx. 34 g)Egg Yolks

Make it

Method

1. 01

   Finely chop 400 g mushrooms and cook in a dry hot pan for about 10 minutes until their moisture evaporates; spread out to cool. In another nonstick pan heat the measured 1 g olive oil and quickly colour the 750 g beef fillet on all sides, then cool and brush with 22.5 g English mustard.

2. 02

   Overlap the measured 108 g Parma ham on food-safe film, spread the cooled mushrooms over it and wrap tightly around the beef. Chill for about 15–20 minutes so the roll holds its shape; remove the film before adding pastry.

3. 03

   Heat the oven to 200°C. Dust the work surface with the measured 20 g flour and roll 500 g puff pastry large enough to enclose the beef. Wrap with the seam underneath, brush with the measured 34 g beaten egg yolks and chill again briefly. Bake about 20 minutes at 200°C, then roughly 15–20 minutes at 180°C, checking the beef centre with a clean thermometer.

4. 04

   For the conservative food-safety target, continue until the beef reaches 63°C and rest it for at least 3 minutes; let the pastry settle for about 10 minutes before slicing. Divide into seven portions. This version contains pork-derived Parma ham.