Beef Wellington With Green Beans Recipe

Beef Wellington With Green Beans

Ingredients

  • 2 tbsp
    olive oil
  • 900g
    beef fillets
  • 250g
    sliced mushrooms
  • 50g
    butter
  • 1
    large sprig fresh thyme
  • ½ cup (125ml)
    white wine
  • 12 slices
    prosciutto
  • 4 sheets
    puff pastry, thawed if frozen
  • 1
    egg, beaten
  • 2 sachets (30g each)
  • 400g
    beans
  • Zest of 1 lemon

How to Cook

Prep Time: 20 minutes | Cooking Time: 50 minutes
  1. Heat oven to 200°C / 180°C fan forced. Heat a large frying pan with 1 tbsp oil; add beef fillet; sear on all sides for 2 minutes or until browned, season with salt and pepper; place on a large lined roasting tray. Roast for 15 minutes for medium-rare or 20 minutes for medium. When the beef is cooked to your liking, remove from the oven to cool, then refrigerate for 20 minutes.

  2. While the beef is cooling, using a food processor, process mushrooms until fine. Heat remaining olive oil and butter in a large frying pan and fry mushrooms on a medium heat, with 1 large sprig fresh thyme, for 10 minutes; stirring often, until mushrooms have softened. Season mushroom mixture with salt and pepper, pour over wine and cook for 10 minutes or until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom from pan to cool and discard the thyme.

  3. Overlap two pieces of cling film over a large chopping board. Lay prosciutto on cling film, slightly overlapping, in a double row. Spread mushrooms over the prosciutto, sit the fillet on it. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Refrigerate for 10 minutes.

  4. Meanwhile, place 1 pastry sheet on a clean work surface. Brush 1 edge with egg. Place another pastry sheet, slightly overlapping, alongside and press the edges together to seal. Repeat with remaining sheets to create one large pastry square.

  5. Carefully remove plastic wrap from beef, place in the middle of the pastry square. Fold the pastry over the beef to enclose. Trim any excess pastry. Tuck the sides of pastry under to secure. Place the beef wellington, seam-side down, on the tray. Brush the pastry with the remaining egg.

  6. Bake wellington until golden and crisp or 20-25 minutes for medium-rare beef, 30 minutes for medium. Allow to stand for 10 minutes before serving in thick slices. Before serving prepare MAGGI Homestyle Traditional Roast Meat Gravy as per packet instructions and combine blanched beans with lemon zest; serve.

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