Wrapped up in a delicious crust, Wellington Beef is a dish suited to very special moments.
With this recipe we are going to guide you in its preparation step by step.
Wellington beef with Prosciutto di San Daniele
Ingredients
- 800 gr beef fillet
- 150 gr Prosciutto di San Daniele in thin slices
- 250 gr champignon mushrooms
- 1 clove of garlic
- 1 roll of puff pastry
- Mustard as required
- Extravirgin olive oil as required
- Salt and pepper as required
- 2 egg yolks
- a few sprigs of fresh thyme
Instructions
- To make Wellington beef first of all salt and pepper the whole fillet.
- Heat some oil in a pan and sear the meat on all sides to seal it. (this process will ensure that all the meat juices stay inside the fillet)
- Put the sealed fillet on a dish and brush it with mustard while it is still hot.
- In a food processor mince the champignon mushrooms with a pinch of salt and the garlic clove.
- Pour the chopped mushrooms in a pan and heat them to let the vegetation water evaporate. Add some fresh thyme and let cool completely.
- When all the ingredients come to room temperature you can assemble the Wellington beef.
- First of all line a chopping board with plastic wrap, cover it with the slices of Prosciutto di San Daniele making an even layer with the slices slightly overlapping.
- Spread on the prosciutto the mushroom mix and level it with a spoon.
- Sit the fillet on the mushroom layer and wrap it up like a jelly roll. Press it down gently with your hands until it is well sealed.
- Wrap it all up firmly in the plastic wrap to give it a nice cylindrical shape and chill it in the fridge for 15 minutes.
- In the meantime line again the chopping board with plastic wrap and roll out the puff pastry on it.
- After 15 minutes take the fillet out of the fridge and unravel it from the plastic wrap.
- Sit the fillet on the puff pastry and roll it in, allowing a few centimeters of pastry to overlap.
- Get rid of the excess pastry and press well to seal the fillet properly in the pastry casing.
- Wrap it all up again in plastic wrap to give it a perfect shape and chill it in the fridge for 15 more minutes.
- Put the Wellington beef, without the cling film, on a baking tray lined with baking paper.
- Beat the egg yolks with 1 teaspoon of water and brush the top and the edges of the pastry.
- Decorate the surface using the back of a knife to mark it with long diagonal lines, taking care not to cut into the pastry, then sprinkle lightly with salt.
- Bake it in a 200°C oven for 30-40 minutes. (the cooking time depends from the thickness of the fillet, but it should be medium-rare in the middle).
- Take it out of the oven and let it sit for at least 10 minutes before slicing it.
- Slice and serve the Wellington beef with baked sweet potatoes.