Beef Wellington with Red Wine Gravy

Wellington

• 800 g Beef tenderloin, centre-cut
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 tbsp Olive oil
• 2 tbsp Dijon mustard
• 2 Shallot, medium
• 500 g Cremini mushrooms
• 60 g Unsalted butter
• 6 sprigs Fresh thyme
• 120 g Prosciutto
• 320 g Puff pastry, all-butter preferred
• 1 Egg

Red wine gravy

• 250 ml Red wine, dry
• 400 ml Beef stock

1. Pat the beef dry, then season all over with the salt and pepper. Heat the olive oil in a large frying pan over a high heat and sear the beef for 2 to 3 minutes per side, including the ends, until well browned. Transfer to a plate and leave to cool completely.
2. Finely chop the shallots and mushrooms. Melt the butter in the same pan over a medium heat, then cook the shallots for 2 minutes until softened. Add the mushrooms and cook for 12 to 15 minutes, stirring often, until the mixture is very dry and no liquid remains; strip in the thyme leaves and season lightly with a pinch of salt and pepper from your measured amounts if needed.
3. Brush the cooled beef all over with the Dijon mustard. Lay the prosciutto slices on a board, slightly overlapping to form a rectangle, then spread the mushroom duxelles evenly over the top. Place the beef at one edge and roll up tightly, then chill for 20 minutes to help it hold its shape.
4. Heat the oven to 200°C (390°F) and place a baking tray inside to heat. On a lightly floured surface, roll the puff pastry into a rectangle large enough to wrap the beef. Unwrap the chilled beef, place it in the centre, wrap tightly in pastry and seal the edges; beat the egg and brush all over.
5. Transfer the Wellington to the hot tray and bake for 25 to 35 minutes until the pastry is deeply golden. For medium-rare, aim for an internal temperature of about 52°C (125°F) after resting, or bake a little longer for medium. Rest for 10 minutes before slicing.
6. While the Wellington bakes, pour the red wine into a saucepan and simmer over a medium heat until reduced by about half. Add the beef stock and simmer for 10 to 15 minutes until glossy and lightly thickened. Taste and adjust seasoning with a little more of your measured salt and pepper if needed, then serve alongside the sliced Wellington.

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