Name: Mushroom Duxelles Beef Wellington
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 2 servings
Ingredients: 2 tbsp unsalted butter; 200 cups mushrooms, finely chopped; 2 shallots, chopped; 2 cloves garlic, crushed; 4 sprigs parsley, finely chopped; 4 sprigs thyme, leaves only; ½ tsp salt; Freshly ground black pepper; 1 sheet frozen puff pastry, thawed; 1 tbsp mustard; 4 slices prosciutto; 2 eye fillet steaks; 1 egg yolk, lightly beaten

Mushroom Duxelles Beef Wellington

Yields2 Servings

Prep Time40 minsCook Time20 minsTotal Time1 hr

Ingredients

Duxelles:

2 tbsp unsalted butter

200 cups mushrooms, finely chopped

2 shallots, chopped

2 cloves garlic, crushed

4 sprigs parsley, finely chopped

4 sprigs thyme, leaves only

½ tsp salt

Freshly ground black pepper

Beef Wellington:

1 sheet frozen puff pastry, thawed

1 tbsp mustard

4 slices prosciutto

2 eye fillet steaks

1 egg yolk, lightly beaten

Method

1

Preheat the oven to 200℃ and line a baking tray with baking paper.

2

To make the duxelles, place butter in a frying pan over medium heat. Add the mushrooms, shallots and garlic and cook, stirring for 4-5 minutes. Add the chopped parsley and thyme. Continue to cook for a further 2 minutes. Season to taste with salt and pepper. Remove from the heat and set aside to cool.

3

Place 2 sheets of cling wrap on a flat surface. Lay 2 slices of prosciutto on each piece of cling wrap. Divide the cooled duxelle mixture in half and spread over the prosciutto.

4

Place the steak in the center of the duxelle mixture. Glaze with the mustard then wrap the prosciutto around each steak to encase. Secure the cling wrap to hold the shape and refrigerate for 30 minutes.

5

Cut the sheet of pastry in half. Remove the prepared steak from the fridge and carefully remove the cling wrap. Place the prepared steak in the center of the pastry and wrap to encase. Transfer to the baking tray.

6

Score the top of the wellington then brush the top of the pastry with egg yolk.

7

Cook for 20 minutes or until the pastry is golden brown and flakey.

Recipe written by Helena Dowdall