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Classic Beef Wellington

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85 Min
Intermediate
This is an elegant main course dish that will be sure to impress! Serve with a colourful selection of vegetables for a balanced meal.

Ingredients

-
6 portions
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

2 tbsps
Olive Oil
900 g
Beef fillet
250 g
White Mushrooms, sliced
20 g
Butter
12 Slices
Proscuitto
4 Pieces
Puff Pastry, Reduced-Fat
1 
Egg
2 pkts
MAGGI Roast Meat Gravy

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Nutrition Value

Energy
513.75 kcal
Protein
47.15 g
Carbohydrates
23.89 g
Sugars
2.85 g
Fats
26.88 g
Information per serving
Lets Cook

Instruction

85 Minutes
Step 1
20 Min
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.
Step 2
20 Min
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, until softened. Remove from heat, place on one side to cool.
Step 3
10 Min
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.
Step 4
2 Min
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.
Step 5
3 Min
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.
Step 6
30 Min
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 Roast Meat Gravy as per packet instructions, serve with your favourite steamed or roasted vegetables
Classic Beef Wellington

Step 1 of 6

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.

Classic Beef Wellington

Step 2 of 6

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, until softened. Remove from heat, place on one side to cool.

Classic Beef Wellington

Step 3 of 6

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.

Classic Beef Wellington

Step 4 of 6

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.

Classic Beef Wellington

Step 5 of 6

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.

Classic Beef Wellington

Step 6 of 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 Roast Meat Gravy as per packet instructions, serve with your favourite steamed or roasted vegetables

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