Prep time = 45 mins
Cooking time = 35 mins
Beef Wellington | this classic never grows old. If you want to make your own rough puff pastry go ahead, otherwise frozen puff works well.
- 500g beef eye fillet, thick end
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 50g butter
- 500g button mushrooms, finely chopped
- 4 cloves garlic
- 2 teaspoons fresh thyme leaves
- 12 slices prosciutto (see note)
- 2 tablespoons Dijon mustard
- 2 sheets of frozen puff pastry
- 2 eggs, lightly beaten
STEP 1 | Sprinkle the beef fillet with salt and pepper. Heat a large, non-stick chef pan over medium high heat and heat the olive oil. Brown the eye fillet thoroughly on all sides. Remove from the pan and set aside to rest.
STEP 2 | In the same pan, add the butter, mushrooms, garlic and thyme. Saute for 7-8 minutes or until the liquid has evaporated and mushrooms are starting to brown.
STEP 3 | Lay a 50cm piece of cling wrap vertically on the bench in front of you. Lay the prosciutto slices, vertically and slightly overlapping in the long edge, along the bottom edge of the cling wrap. Carefully spread the mushroom mixture over the prosciutto. Spread the mustard over the beef fillet and place it at the bottom of the prosciutto. 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 30 minutes to chill.
STEP 4 | Preheat the oven to 200°C.
STEP 5 | Join the two sheets of puff pastry together. Unwrap the beef roll and place it on the pastry, rolling it up tightly. Place the wellington seam-side down on a line baking tray and cut some small vents in the top. Brush thoroughly with the beaten eggs and bake for 35 minutes. Rest, uncovered for 15 minutes before carving to serve.
STEP 6 | Serve with red wine jus.
NOTE | Ask your deli server to slice the prosciutto paper-thin for you.