Allendale Co‑operative Society Ltd

Beef Wellington

Pre-heat the oven to 200°C / 400°F / Gas 6. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in. Allow to cool and brush generously with the mustard. Roughly chop the mushrooms and blend in a food processor to form a purée. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.

Roll out a generous length of clingfilm, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife, spread the mushroom mixture evenly over the ham. Place the beef fillet in the middle and, keeping a tight hold of the clingfilm from the outside edge, neatly roll the Parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10-15 minutes, which allows the Wellington to set and helps keep the shape.

Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the clingfilm. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the underside. Turn over and egg wash over the top. Chill again for about 5 minutes to let the pastry cool. Egg wash again before baking for 35-40 minutes.

Rest for 8-10 minutes before slicing.

Trivia:

  • On 18th June 1315, the Duke of wemngmn defeated Napoleon at the Battle of Waterloo.
  • Waterloo is in Belgium, about 8 miles from Brussels.
  • Wellington's army contained troops from Britain, Nederlands, Belgium, and the German Duchies.
  • Although accounts differ slightly, it seems the battle lasted 12 hours — from 10am to 10pm.
  • The battle was hanging in the balance until the Prussian army led by Blucher, joined Wellington.
  • Wellington served as Prime Minister of the United Kingdom.