Beef Wellington — beef fillet in puff pastry with mushrooms and ham

Beef Wellington is the most festive dish of English cuisine — its name is said to honour the Duke of Wellington — and consists of beef fillet wrapped in sautéed mushrooms (duxelles), dry-cured ham and golden puff pastry. Ideal for special dinners.

INGREDIENTS (4–6 servings)

• 800 g beef fillet (one thick, centre piece)
• 500 g fresh mushrooms
• 200 g dry-cured ham (prosciutto), thin slices
• 500 g ready-made puff pastry, thawed
• 2 tablespoons Dijon mustard
• 1 beaten egg (for brushing the pastry)
• 2 tablespoons olive oil
• 30 g butter
• 2 sprigs fresh thyme (optional)
• salt and black pepper, to taste

PREPARATION STEPS

1. Season the fillet with salt and pepper. In a hot pan with olive oil, sear it on all sides for 2–3 minutes each, until golden. Remove and leave to cool.
2. Finely chop the mushrooms and fry them in butter with thyme until all the water has evaporated (this is called duxelles). Salt, pepper and leave to cool.
3. Lay cling film on the work surface. Line up the ham slices, spread the mushrooms over them, brush the fillet with Dijon mustard and place it in the middle. Wrap tightly and put it in the fridge for 15 minutes.
4. Roll out the pastry, wrap the fillet and seal the edges well. Brush with the beaten egg and make decorative lines with the tip of the knife without cutting the pastry. Put it back in the fridge for 15 minutes.
5. Bake in an oven preheated to 200°C for 35–40 minutes, until the pastry is golden and crisp.
6. Leave it to rest for 10 minutes before slicing. Serve with red wine sauce or mushroom sauce (optional).

TIME: Preparation 40 minutes; Baking 35–40 minutes. SERVINGS: 4–6.