World Flavors Cookbook

Beef Wellington

The ultimate luxury roast: a whole beef fillet coated in pâté and mushroom duxelles, wrapped in puff pastry and baked.

Cuisine: England

Ingredients

• 1kg Beef fillet (tenderloin)
• 500g mushrooms (finely chopped for duxelles)
• 100g chicken liver pâté or foie gras
• 6 slices Parma ham
• 1 sheet puff pastry
• Egg wash

Instructions

1. Sear the beef fillet and let cool.
2. Cook mushrooms until all moisture evaporates (duxelles).
3. Layer ham on plastic wrap, spread with pâté and duxelles.
4. Place beef on top and roll tightly. Chill.
5. Wrap the chilled log in puff pastry.
6. Brush with egg wash and bake at 200°C until the pastry is golden and meat is medium-rare.