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Beef Wellington with Red Wine Gravy

Beef Wellington with Red Wine Gravy
A classic beef Wellington with tender beef, mushroom duxelles and crisp golden pastry, served with red wine gravy.
Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Description

A classic beef Wellington with tender beef, mushroom duxelles and crisp golden pastry, served with red wine gravy.

Ingredients
    Wellington
  • 900 g centre-cut beef fillet
  • 1 tbsp vegetable oil
  • 400 g chestnut mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 6 slices prosciutto
  • 500 g all-butter puff pastry
  • 1 egg, beaten
    • Gravy
  • 200 ml red wine
  • 300 ml beef stock
Instructions
  1. 1
    SearSeason and sear the beef in a very hot oiled pan until browned all over. Cool completely.
  2. 2
    DuxellesCook mushrooms and garlic until all moisture has evaporated. Cool.
  3. 3
    WrapLay prosciutto on cling film, spread over mushrooms, add beef and roll tightly. Chill for 20 minutes.
  4. 4
    PastryWrap in puff pastry, seal well, brush with egg and chill for 15 minutes.
  5. 5
    BakeBake 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.
  6. 6
    GravyReduce 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.

Keywords: beef Wellington, red wine gravy
Read it online: https://thatrecipesite.com/recipe/beef-wellington-with-red-wine-gravy/
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