There’s nothing better than a delicious, warm Christmas meal that the whole family can enjoy. This Christmas, why not try out our Beef Wellington recipe and see just how good it can taste?
2 tbsp oil
2 egg yolks
1kg Beef Fillet
600g puff pastry
150g sliced prosciutto
1 ½ garlic cloves, chopped
1 tbsp thyme
Heat oil in a pan on medium heat. Cook beef for 5 – 10 minutes. Chop mushrooms in a food processor, almost to a paste. Melt butter in the same pan, cook mushrooms until brown, then add garlic and thyme. Cook for another 2 minutes.
Place cling wrap on a flat surface and lay all prosciutto down, overlapping, in a double row. Spread the mushroom mix evenly on top.
Place the beef in the centre and use the cling wrap to tightly wrap the prosciutto over the meat, forming a sausage roll shape. Cool in the fridge for 25 minutes. Remove beef from cling wrap.
Sprinkle flour and lay puff pastry down. Place beef in the centre, brushing surrounding pastry with beaten egg yolks. Fold the pastry over the beef, completely wrapping it. Cool for an hour.
Heat oven to 200°C and cook for 20–30 minutes.