Beef Wellington (solomillo Wellington)
Seared beef fillet brushed with mustard, wrapped in mushroom duxelles and serrano ham and baked in puff pastry until the pastry is golden and the beef still pink. It has become one of the star dishes of Christmas dinner in Spain; it's also made as individual portions.
- 1 h 56Time
- 46 minHands-on
- 4Portions
- 59 gprotein per portion
- 760kcal per portion
Ingredients for 4 portions
- 800 gBeef tenderloin, centre-cut, trimmed
- to tasteSalt
- to tasteBlack pepper
- 2 tbspOlive oil
- 2 tbspMustard, Dijon
- 30 gButter
- 1Yellow onion, finely chopped, or 2 shallots
- 400 gMushroom, finely chopped
- 2 tbspBrandy
- 80 gProsciutto, thin slices
- 300 gPuff pastry, 1 rectangular sheet
- 1Egg, beaten
Method
- Season the beef. Heat the oil in a frying pan over a high heat and sear the fillet all over until browned, about 4 minutes in total.
- Lift it out, brush it with the mustard and leave to cool.
- Melt the butter in the same pan and soften the onion for 3 minutes. Add the mushrooms and cook over a medium-high heat, stirring, for 12–15 minutes, until all their liquid has cooked off. Add the brandy, let it evaporate, season and leave the duxelles to cool.
- Lay out a large sheet of cling film and overlap the ham slices on it in a rectangle. Spread the duxelles over the ham, put the fillet at one edge and roll it up tightly using the film. Twist the ends like a sweet wrapper.
- Chill the roll for 30 minutes to firm up. Heat the oven to 200 °C.
- Unroll the pastry, unwrap the beef roll and wrap it in the pastry, sealing the edges with a little beaten egg. Place it seam side down on a lined baking tray, brush with egg and score a pattern without cutting through.
- Bake for 25–30 minutes, until the pastry is golden and puffed. The beef will be pink inside (52–55 °C at the centre).
- Leave to rest for 10 minutes before slicing so the meat keeps its juices.
- Cut into thick slices with a serrated knife and serve.
