Beef Wellington recipe

Beef Wellington is a classic British dish consisting of fillet steak coated with pâté and duxelles (a mixture of mushrooms, onions, shallots, and herbs), which is then wrapped in puff pastry and baked.

• Ingredients:

• Preparation:

1. Season the beef fillet with salt and pepper. Heat olive oil in a pan and sear the fillet until browned on all sides. Remove and let it cool.
2. In the same pan, sauté the chopped onion, minced garlic, and finely chopped mushrooms until they are soft and the moisture has evaporated. Season with salt and pepper.
3. Spread the prosciutto slices on a sheet of plastic wrap, overlapping them. Spread the mushroom mixture evenly over the prosciutto.
4. Brush the seared fillet with English mustard and place it on top of the mushroom mixture. Use the plastic wrap to tightly roll the prosciutto and mushroom mixture around the fillet. Chill for 15 minutes.
5. Roll out the puff pastry and place the beef in the center. Fold the pastry over the beef, sealing the edges. Trim any excess pastry and crimp the edges with a fork. Brush with beaten egg yolk.
6. Place the Wellington on a baking tray and bake in a preheated oven at 200°C (390°F) for 35-40 minutes or until the pastry is golden brown and the beef is cooked to your liking.
7. Rest for 10 minutes before slicing and serving.