Beef wellington
https://www.coop.co.uk/recipes/beef-wellington
This dish is easier to make than you might think. Try it next time you have friends round for an impressive dinner without the effort
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Feeds
12
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Ready in
1 hour
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 18g
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Ingredients
- 2 tbsp Co-op olive oil
- 1.5kg Co-op British boneless beef roasting joint
- 4 tbsp English mustard
- 15g Co-op unsalted butter
- 2 x 200g packs chestnut mushrooms, finely chopped
- 2 cloves garlic, peeled and crushed
- Sprig fresh thyme (or 1 tbsp dried)
- 500g puff pastry
- 6 slices prosciutto
- 1 Co-op British free range egg, beaten
Method
- Preheat the oven to 200ºC/fan 180ºC/Gas 6
- Lightly oil a baking tray
- Rub half the oil over the beef joint and sear in a heavy based frying pan, over a medium heat for 5 mins
- Remove from the pan and brush over the mustard
- Heat the remaining oil and butter in the pan and gently cook the mushrooms with the garlic and thyme for about 5 mins
- Roll the pastry out to a rectangle a few centimetres longer than the beef joint, and wide enough to fold over the joint, to encase it
- Arrange the slices of prosciutto across the pastry, then sit the beef in the middle of it. Spoon the cooked mushrooms over the beef
- Bring the proscuitto and pastry up and over the beef, then seal it and trim the ends
- Score the top, then brush with the beaten egg and place on the oiled baking tray
- Cook for 1 hour, until golden
- The beef should be slightly pink inside
