Beef Wellington

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Season the beef and sear it quickly in a very hot oiled pan on every side. Brush with Dijon mustard and cool completely.

Ingredients quick view

1 kg centre-cut beef fillet

500 g mushrooms, finely chopped

2 shallots, finely chopped

1 teaspoon thyme leaves

2 tablespoons Dijon mustard

8 slices prosciutto

500 g all-butter puff pastry

1 egg, beaten

1 tablespoon oil

Salt and black pepper

Duxelles and beef must be cold before wrapping.

A thermometer is the safest way to control the beef doneness.

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