SERVINGS: 2- 3 people
600g beef Tenderloin (Ask your butcher for a even piece).
2 tablespoons Olive Oil
¼ cup English mustard or horseradish (60g)
2 shallots, finely diced
2 teaspoons fresh thyme
500g mushroom, Finely diced (we love swiss brown or portobello)
4 cloves garlic, minced
4 tablespoons Dry Sherry (option)
12 slices prosciutto, thinly sliced
3 sheets puff pastry (
1 egg, beaten
1 teaspoon salt
½ teaspoon pepper
lattice pastry cutter (optional,You can find lattice cutters available on Amazon)
baking sheet or sheet pan
Let the beef tenderloin come to room temperature. Season with salt and pepper on all sides. Heat a large on high heat and heat the olive oil. Cook the eye fillet till dark brown on all sides (including the ends}. Remove from the pan and transfer to a plate or wire rack and brush the mustard on all sides while it's still warm & let rest.
The Mushroom duxelle (Mushroom mix)
In the same pan as the beef was cooked, add the butter, shallots, mushrooms, garlic, and thyme. Sauté until mushrooms are caramelized, add sherry & cook till all the liquid has evaporated and mushrooms mix id dry, Season with salt and pepper to taste.
Remove the mushroom from the pan and let cool completely.
Place a large layer of overlapping sheets of cling wrap on a bench that is twice the length and width of the tenderloin.
Lay the prosciutto slices slightly overlapping into an even square layer.
Spread the mushroom mixture evenly over the prosciutto.
Place the beef fillet at the bottom of the prosciutto/mushroom mixture. Using the cling wrap to help lift and roll, tightly wrap the beef in the prosciutto. Wrap the entire roll tightly with cling wrap and place in the fridge for 15 minutes to chill.
Preheat the oven to 200°C.
Join the two sheets of puff pastry together. Unwrap the beef roll from the cling wrap and place the beef on the duxelle, rolling it up tightly & Place the Wellington seam-side down on a lined tray.
If not doing a lattice top, brush the top of the Wellington with egg wash and it is ready to bake. Sprinkle dough with a bit of kosher salt after brushing with egg wash. You may use leftover scraps of pastry to make a pretty design on top,
If adding a decorative lattice top, wait to add the egg wash to the base pastry until just before you put the lattice top on. Using another pastry piece of cold puff pastry, on a lightly floured surface, carefully roll a lattice roller lengthwise over the pastry using moderate pressure to cut through it thoroughly. Try to gently pull the lattice apart. If it is not cut all the way through, follow the lines gently with a paring knife to separate it. Brush thoroughly with the beaten eggs.
Bake for 35 minutes or until the puff pastry is golden brown and the internal temperature of the beef is 57c for medium-rare.
Rest, uncovered for 15 minutes before carving to serve.
Serve with red wine jus.