This beef wellington recipe is a deceptively easy dish that is sure to impress. It's made up of a flaky, golden pastry crust and juicy, flavorful prosciutto wrapped beef filling.
Place the mushrooms in a food processor and lightly process until the texture of bread crumbs.
Add one tablespoon of olive oil into a large non-stick skillet and place over medium heat. Add the beef fillet and sear on all sides until browned. Remove the beef from the pan and transfer it to a rack to cool.
Add the remaining olive oil and butter to the pan. Add onions and garlic and cook until fragrant. Add in the mushrooms and cook for 10-15 minutes, or until soft and dry. Add the thyme. Let the mixture cool completely.
Preheat the oven to 200C/400F.
Lightly flour a kitchen surface. Roll out the puff pastry to rectangles (around a scant ½ cm in thickness). Lay the prosciutto over it, overlapping slightly. Add the mushroom mixture over it. Lay the beef fillet over the top. Brush the edges of the pastry with the beaten egg and fold over to cover the beef. Press the edges down and seal both sides and place on a greased baking tray. Brush the egg wash all over it and place it in the refrigerator for 25 minutes.
Bake for 22-25 minutes, or until golden and puffed up and the meat is medium rare or reaches an internal temperature of 125F-130F. Let it rest for 10 minutes before slicing.
Notes
TO STORE: Slice the leftover beef wellington and transfer them to an airtight container. Kept in the fridge, they should last for 3-4 days. TO FREEZE: Slice and cool the beef wellington, then transfer the slices to an airtight container or freezer-safe bag and freeze for up to 3 months. TO REHEAT: Transfer the leftovers to a baking dish and bake them in an oven preheated to 149°C/300°F for 15-20 minutes, or until the pastry dough is crisp and the meat is fully reheated.