Classic beef Wellington

A classic preparation that requires some skill and patience, but with an end result that is always spectacular.

Classic beef Wellington

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chestnut mushrooms






Parma ham



all butter puff pastry






salt and pepper

Preparation method

  • Trim the fillet and roll tightly in cling film. Store overnight in the refrigerator.
  • Season the fillet to taste with salt and pepper, and pan-fry until golden-brown.
  • Finely chop the chestnut mushrooms in a food processor.
  • Pan-fry the finely chopped mushrooms and season to taste with thyme, pepper, and salt.
  • Once the liquid from the mushrooms has evaporated, remove the mix from the pan and set aside to cool.
  • Arrange the slices of Parma ham on a piece of cling film.
  • Evenly divide the mushroom mix on top of the Parma ham.
  • Place the fillet on top of the mushroom mix and roll it up tightly.
  • Roll out the puff pastry and wrap the rolled up fillet in the puff pastry.
  • Whisk the egg with a little water and brush over the puff pastry twice.
  • Bake the Wellington until golden-brown in an oven at 200°C for about fifteen to twenty minutes.
  • Leave to rest for ten minutes and then cut into slices.

Serving suggestions

  • As a classic main course served with a red wine sauce and green vegetables.
  • As a main course with components of potato, onion, mushrooms, fennel, carrot, etc.

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