La Carne's tried and tested Beef Wellington Recipe!
We used a South African fillet of beef to make this. Watch the recipe video here.
- 850g Cannon or middle part of a La Carne Tenderloin (ask us to butcher for you and keep the rest for tartare, satay or stir-fries)
- 2-3 tbsp Dijon mustard
- Flaky salt and fresh cracked black pepper
- Neutral oil to sear the beef
- Pack of mushrooms, we used brown button but you can mix a whole myriad of your choice, cut into a crumbly tiny dice, do it by hand please
- Big onion, diced finely, also by hand
- 1/4 cup red wine to deglaze or beef broth
- 1 chilled pre-rolled pack of Puff Pastry (or you can make your own Pâte Brisée aka Pie Crust) - keep it cold in the fridge until the last moment for wrapping the fillet as it can melt easily in a warm UAE kitchen!
- 6 slices of Proscuitto ham or turkey ham
- 2 eggs
- Some water (for the egg wash)
1. Pre-heat oven to 70C. Heat a pan for 3 mins to medium. Oil the fillet. Sear until all sides are nicely browned. Brush with dijon and season with salt and pepper. Place fillet in the oven until temp reads 43C. Turn the oven and let beef cool.
2. Make the mushroom duxelles by using the same pan for the beef and adding the onions until softened. Add mushrooms 1/3 at a time until well combined. Keep cooking until all liquid has evaporated and the mushrooms are really dark and have a pasty-consistency. Deglaze with a little wine if needed. Let cool.
3. Wrap and chill. On your kitchen counter, lay out a big sheet of cling film and lay out the prosciutto and a thin layer of the duxelles. Use the beef as a size guide- prosciutto should be laid out longer than the mushrooms and mushrooms longer than the beef. Wrap in a roll and tie edges. Chill in the fridge for at least 30 mins.
4. Prepare the pastry by rolling it out to a size that would fit the prosciutto roll. Reserve some pastry for your lattice art. Chill on wax paper in the fridge for at least 30 mins.
5. Preheat oven to 232C convection or 240C regular oven.
6. Time to assemble! Prepare egg wash by whisking together 1 egg + 1 egg yolk, splash of water and pinch of salt and straining. Take out pastry sheet and lay prosciutto rolled beef in center. Brush egg wash around the beef. Wrap the pastry around the beef. Brush egg wash again and lay lattice design on top. Brush egg wash over the lattice, making sure every inch is covered! Sprinkle with sea salt.
7. Bake the Wellington on a lined baking sheet for 30 mins or until nicely browned then lower heat to 80C until internal temp reads 43C. Take Wellington out to rest for 10 mins before slicing with a bread knife. Enjoy your choice of sauce and sides 😋