Beef Wellington

Ingredients

• 1800g (1.75 lb) beef fillet (centre cut, trimmed)
• 2200g (7 oz) mushroom duxelles (finely chopped mushrooms cooked dry)
• 3100g (3.5 oz) liver pâté or chicken liver parfait
• 46 slices Parma ham or prosciutto
• 5500g (17 oz) ready-rolled puff pastry
• 62 egg yolks (for egg wash)
• 71 tbsp Dijon mustard
• 8Salt and freshly ground black pepper
• 92 tbsp olive oil or butter (for searing)
• 10For the red wine jus: 250ml red wine, 250ml beef stock, 1 shallot, 1 tbsp butter

Instructions

1. 1Season the beef fillet generously with salt and pepper. Heat oil in a pan over high heat and sear the beef on all sides until browned (2–3 minutes). Brush with Dijon mustard and leave to cool completely.
2. 2Spread a layer of cling film on a board. Lay the Parma ham slices overlapping. Spread mushroom duxelles evenly over the ham, then add a thin layer of pâté. Place the beef at the edge and roll tightly. Refrigerate for 30 minutes.
3. 3Preheat oven to 220°C / 425°F. Unwrap the beef roll and place onto the puff pastry. Roll tightly, sealing the edges with egg wash. Score the top lightly and brush with egg wash.
4. 4Bake for 25–30 minutes (for medium-rare, internal temp 52–54°C / 125–130°F). Rest for 10 minutes before slicing.
5. 5For the jus: sauté finely chopped shallot in butter, add red wine and reduce by half, add beef stock and reduce until glossy. Season and strain.
6. 6Serve thick slices of Wellington with the red wine jus, roast potatoes, and seasonal vegetables.