This is a classic recipe for beef Wellington, except I use a roast beef instead of a beef fillet making it a cheaper dish to make for Christmas dinner, or other special occasion.
29 people made this
1 (700g) beef roasting joint, trimmed of fat
salt and pepper, to taste
2 tablespoons butter, divided
200g button mushrooms, finely chopped
1 tablespoon finely chopped chives
1 tablespoon finely chopped flat leaf parsley
275g puff pastry, thawed
1 egg, beaten
Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 200 C / Gas 6. Line a roasting tray with baking paper.
Sprinkle salt and pepper over the beef joint. Melt 1 tablespoon of the butter in a frying pan and fry the roast beef joint on all sides until it is brown. Remove from the pan and place on a chopping board to cool slightly.
Fry the mushrooms in the remaining tablespoon of butter (in the same pan) until browned and most of the liquid has evaporated; add chives and parsley and stir well. Allow to cool.
Place a large piece of cling film or foil (30x40cm) on a clean work surface. Arrange the slices of prosciutto (wide enough so that you can later cover the whole roast beef) on top of cling film. Spread the mushroom mixture evenly over the prosciutto layer. Place the roast beef in the middle and roll (using the cling film) the prosciutto and mushroom layer around the roast beef. Remove the cling foil.
Roll out the puff pastry and place it on the baking tray. Carefully place the roast beef on top of pastry and fold the pastry around it. Make sure the seam is underneath. Brush the puff pastry with beaten egg.
Cook the beef Wellington in the preheated oven on the middle shelf for about 30 minutes. or until the puff pastry is golden brown. A meat thermometer placed in the centre of the beef should read 50 C - let rest for 10 minutes covered lightly with foil (it will continue to cook as it rests).