A classic beef Wellington with tender beef, mushroom duxelles and crisp golden pastry, served with red wine gravy.
Beef Wellington with Red Wine Gravy
Description
A classic beef Wellington with tender beef, mushroom duxelles and crisp golden pastry, served with red wine gravy.
Ingredients
Wellington
Gravy
Instructions
-
Sear
Season and sear the beef in a very hot oiled pan until browned all over. Cool completely. -
Duxelles
Cook mushrooms and garlic until all moisture has evaporated. Cool. -
Wrap
Lay prosciutto on cling film, spread over mushrooms, add beef and roll tightly. Chill for 20 minutes. -
Pastry
Wrap in puff pastry, seal well, brush with egg and chill for 15 minutes. -
Bake
Bake at 210°C/190°C fan for 35–40 minutes, or until pastry is deeply golden and beef is cooked to your liking. Rest for 15 minutes. -
Gravy
Reduce wine by half, add stock and simmer until rich. Serve with thick slices of Wellington.
Note
Cooling the beef and mushroom mixture before wrapping helps keep the pastry crisp.
beef Wellington, red wine gravy
