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Festive Beef Wellington
- 600g Beef fillet
- Salt and pepper
- Olive oil
- 2 Tbsp Dijon mustard
- 6 slices Parma ham
- 2 400g rolled puff pastry
- 1 egg, beaten
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 tbsp fresh thyme leaves
- 1/2 cup breadcrumbs
- 4 tbsp fruit mince
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Season the beef generously with salt and pepper then a drizzle of olive oil.
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Sear on all sides in a hot pan, then set aside to cool.
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Make the stuffing by sautéing onions in olive oil until translucent.
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Stir in the thyme, breadcrumbs and fruit mince then set aside to cool.
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Lay a large piece of cling film on the work surface, then cover with a layer of Parma ham.
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Spread the cooled stuffing over the Parma ham.
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Brush the beef with mustard, then lay onto the stuffing.
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Preheat oven to 180C
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Roll the layers together to encase the beef, using the cling film to make a tight roll – tie the two ends then
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refrigerate to set into a log shape.
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Roll out the two sheets of puff pastry, then brush with egg wash.
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Remove beef roll from the cling film then place onto the centre of the pastry (onto the egg washed side).
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Top with the second pastry – egg washed side facing inward (touching the beef).
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Cut off excess pastry around the edges, then transfer to a greased tray.
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Crimp the pastry edge with a fork, brush the surface with egg wash to glaze.
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Lightly score the surface of the pastry (be careful not to cut through the pastry and expose the meat).
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Bake in the oven for 45 minutes or until the pastry is golden.
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Remove from the oven and leave to rest for 15 minutes before carving.
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Serve sliced with steamed broccoli.