Classic Beef Wellington

Step 1: Prepare the Porcini

1. Soak the Mushrooms: Soak 20g dried porcini mushrooms in 400ml hot water. Set aside to rehydrate.

Step 2: Sear the Beef

2. Prep the Beef: Pat 1kg beef fillet dry with kitchen paper and season generously with salt and black pepper.
3. Heat the Pan: In a large frying pan, heat 1 tbsp olive oil until very hot.
4. Sear the Fillet: Sear the beef for 8-10 minutes, turning with tongs until browned on all sides and ends. Transfer to a tray to rest and collect juices. Turn off the heat but don’t clean the pan.

Step 3: Make the Mushroom Filling

5. Prepare the Mushrooms: Drain and squeeze the porcini. Add to a food processor with 400g sliced chestnut mushrooms and 1 tbsp fresh thyme leaves. Season and pulse until finely chopped.
6. Cook the Mushroom Mix: Return the frying pan to heat with 50g butter. Once sizzling, add 1 finely chopped shallot and cook for 2 minutes until softened. Add the mushroom mix and a splash of Worcestershire sauce. Cook for 10-12 minutes until a paste forms. Transfer to a bowl to cool and stir in 2 tbsp grated parmesan if using.

Step 4: Assemble the Wellington

7. Prepare Prosciutto Layer: On a large sheet of cling film, overlap 5-6 slices of prosciutto. Spread the mushroom mix on top, then cover with another sheet of cling film.
8. Flatten the Mixture: Use your hands or a rolling pin to flatten the mushroom mix into a thin layer.
9. Encapsulate the Beef: Remove the top cling film and place the beef fillet in the center. Roll the prosciutto and mushrooms around the beef, using the cling film to create a tight sausage shape. Freeze for 30 minutes to firm up.

Step 5: Wrap in Pastry

10. Roll the Pastry: On a floured surface, roll 500g all-butter puff pastry into a rectangle slightly larger than a magazine. Trim the edges and brush the pastry with beaten egg.
11. Wrap the Beef: Unwrap the prosciutto parcel and place it in the center of the pastry. Fold the shorter edges over the fillet and roll to enclose it completely. Wrap in cling film again and chill in the fridge for at least 30 minutes.

Step 6: Bake the Wellington

12. Preheat the Oven: Heat the oven to 220C/200C fan/gas 7. Place a lightly oiled baking tray inside.
13. Prepare for Baking: Re-roll pastry trimmings to create 6 decorative leaves. Unwrap the Wellington, brush it with egg, and decorate with leaves. Brush leaves with egg and sprinkle with flaky sea salt.
14. Bake: Transfer the Wellington to the hot tray. Bake for 10 minutes, then reduce the temperature to 200C/180C fan/gas 6. Bake for 25-45 minutes, depending on your preferred doneness (see timings above). Rest for 10 minutes after baking.

Step 7: Make the Gravy

15. Prepare the Gravy: In the mushroom pan, heat 25g butter. Fry 1 finely chopped shallot, 1 sprig of thyme, and 1 bay leaf, scraping any browned bits. Sprinkle in 1 tbsp flour and cook until browned.
16. Add Liquid: Splash in brandy (if using), then add red wine. Boil to reduce. Pour in the mushroom soaking liquid (avoid grit) and crumble in 1 beef stock cube. Simmer for 5 minutes, seasoning to taste.

Step 8: Serve

17. Slice and Serve: Carefully carve the Wellington into 6 thick slices. Serve on warmed plates with a jug of gravy. Enjoy!