England

Beef Wellington

Tender fillet wrapped in mushroom, ham and golden puff pastry. The showstopper.

150 minTime

56 gProtein each

mildSpice

Make it your way

Grandma's wayFillet, duxelles, ham and puff pastry.

The original

799kcalsame

56 gproteinsame

2 gfibresame

150minutessame

Beef Wellington.

Per serving, worked out from the ingredient table.

Beef1 kg centre cut beef fillet

Cooking oil (vegetable oil)1 tbsp

Prepared mustard1½ tbsp English mustard

Button mushroom500 g, finely chopped

Butter1½ tbsp

Garlic2 cloves

Dried mixed herbs (italian seasoning)1 tsp thyme

Cooked ham8 thin slices prosciutto or ham

Puff pastry400 g

Egg1, beaten

Saltto taste

Black pepper½ tsp

5 steps

1Season beef and sear in a very hot pan on all sides. Brush with mustard while warm and cool.
2Cook mushrooms with butter, garlic and thyme until dry and paste like. Cool.
3Lay ham on cling film, spread mushrooms over, set beef on top and roll tightly. Chill 30 minutes.
4Wrap in rolled pastry, seal, brush with egg, score and chill 15 minutes.
5Bake at 200 C for 35 to 40 minutes until golden, 52 C inside for medium rare. Rest 10 minutes and slice thick.

Serve it like this

Slice thick at the table on a board to show the pink centre. Serve with mash, glazed carrots and red wine or mushroom jus.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.