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Beef Wellington recipe
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Impress guests with our easy Beef Wellington recipe featuring a golden, buttery crust filled with mushrooms, prosciutto, and perfectly cooked beef. Shortcut tips include using store-bought gravy with horseradish and a food processor for quick mushroom chopping. Prepare ahead and bake for just 30 minutes. Retro masterpiece ready to enjoy!
Ingredients:
  • 500g cup mushrooms, chopped
  • 75.08 gm olive oil
  • 1.2kg whole beef fillet
  • 100g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp thyme leaves
  • 375g block frozen puff pastry, thawed
  • 100g sliced prosciutto, from the deli
  • 1 egg, lightly beaten
  • 62.50 ml Brand traditional instant gravy powder
  • 250.00 gm boiling water
  • 1 tsp horseradish cream
Instructions:
  • Pulse mushrooms in a food processor until finely chopped.
  • Tie the beef at 4 cm intervals using unwaxed kitchen string. Heat 1 tablespoon of oil in a frying pan over high heat and brown the beef for about 5 minutes, turning occasionally. Let the beef cool on a wire rack set over a tray.
  • In a hot frying pan, melt the butter with 2 tablespoons of oil. Sauté the onion and garlic until the onion softens, about 2-3 minutes. Add mushrooms and cook for 15 minutes, stirring occasionally, until they are soft and dried out. Stir in the thyme and let it cool.
  • Roll out the pastry on a lightly floured surface to a thin 3mm rectangle. Layer the prosciutto over the pastry, slightly overlapping. Spread the mushroom mixture over the prosciutto. Remove any string from the beef and place it on top of the mushroom. Brush the edges of the pastry with egg, fold over to enclose the beef, and press edges to seal, tucking under to form a parcel. Transfer to a baking tray, brush with egg wash all over, and chill for 20 minutes.
  • Preheat the oven to 220C (or 200C fan-forced). Bake the beef Wellington for 20-25 minutes until it's rare, puffed, and golden. Let it rest for 10 minutes before slicing it. Mix the gravy powder with boiling water in a heatproof jug, then stir in the horseradish cream until it's well combined. Serve the sauce with the beef Wellington.

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