Traditional Beef Wellington

A true British classic – tender beef fillet wrapped in mushroom duxelles, Parma ham and crisp puff pastry. Perfect for impressing guests.

1. Season the beef fillet well with salt and pepper. Heat 2 tbsp olive oil in a frying pan and sear the beef on all sides for 2–3 mins until browned. Remove and let it cool. Brush with a little English mustard if using.
2. In the same pan, add 1 tbsp butter if needed, then cook the mushrooms, garlic and thyme on medium heat for 10–15 mins until all the moisture has evaporated. Cool completely.
3. Lay out cling film on a board. Arrange the Parma ham slices in a slightly overlapping layer. Spread the mushroom mixture evenly over the ham.
4. Place the cooled beef in the centre, then use the cling film to roll it tightly into a log. Chill for 30 mins to firm up.
5. Roll out the puff pastry on a floured surface to a rectangle large enough to wrap the beef. Unwrap the beef from the cling film and place in the centre of the pastry.
6. Brush the pastry edges with beaten egg yolk. Fold over and seal well, trimming excess pastry. Place seam-side down on a baking tray. Chill for another 20 mins.
7. Heat oven to 200°C / fan 180°C / gas 6. Brush the Wellington with more egg yolk. Score a pattern on top if you like.
8. Bake for 35–40 mins for medium-rare. Rest for 10 mins before slicing.

For the Wellington:

• 1kg centre-cut beef fillet
• 2 tbsp olive oil
• 500g chestnut mushrooms, finely chopped
• 2 garlic cloves, crushed
• 2 thyme sprigs, leaves only
• 12 slices Parma ham
• 500g puff pastry block
• Plain flour, for dusting
• 2 egg yolks, beaten
• Salt and black pepper

Optional:

• 2 tsp English mustard
• 1 tbsp butter