Beef Wellington Recipe by Camp Chef

Ingredients

All Ingredients

1 pound beef fillet

Olive oil, for frying

15 mushrooms

1 sheet of puffed pastry

Prosciutto

2 eggs

1 tablespoon milk

Sea salt

Freshly ground black pepper

Instructions

Beef Wellington

Step 1

Start by rolling your beef fillet in plastic wrap to set their shape. Pop it in the fridge to chill for 30 minutes.

Step 2

Heat up some olive oil in a pan and sear the beef fillet for 30-60 seconds on each side until they are browned and rare in the middle. Let the beef cool down and take a breather.

Step 3

Finely chop the mushrooms and fry them in a hot pan with thyme leaves, olive oil, and some seasoning. Cook over a high heat until all the moisture has evaporated and you have a mushroom paste, also known as a duxelle. Let the duxelle cool down and relax.

Step 4

Roll out the pastry on a floured surface until it is big enough to wrap around the beef fillet like a little pastry blanket. Chill the rolled out pastry in the fridge.

Step 5

Lay out a sheet of plastic wrap and place 4 slices of prosciutto on top, slightly overlapping, to create a square. Spread the duxelle evenly over the prosciutto like a mushroomy blanket.

step 6

Season the beef fillet and place it on top of the mushroom-covered ham. Roll the prosciutto around the beef and tie it with the plastic wrap to create an evenly thick log. Chill for at least 30 minutes to let everything firm up.

STEP 7

Brush the pastry with some egg wash to give it a nice golden color. Remove the plastic wrap from the beef and wrap the pastry around the prosciutto-wrapped fillet. Trim the pastry and brush it all over with more egg wash. Cover with plastic wrap and chill for at least 30 minutes.

STEP 8

When you're ready to cook the beef wellington, preheat the oven to 400°F. Score the pastry lightly and brush with more egg wash. Bake for 20-30 minutes until the pastry is golden brown and cooked and the internal temperature is 125°F.