Whole Beef Fillet

Recipes

Classic Beef Wellington with Roasted Veggies and Red Wine Jus

Beef Wellington is an iconic dish that transforms a luxurious cut of meat—whole beef fillet (or beef tenderloin)—into an irresistible centrepiece. The fillet is coated in mushroom duxelles and prosciutto, wrapped in golden puff pastry, and baked to perfection. Serve with roasted carrots, parsnips, and creamy mashed potatoes, or a simple green salad for a lighter touch.

Ingredients (Serves 6–8):

For the Wellington:

• 1 whole beef fillet (approx. 2 lb / 1 kg), trimmed

• Salt & black pepper, to taste

• 2 tbsp olive oil

• 2 tbsp English mustard (or Dijon)

• 10 slices prosciutto

• 500g chestnut mushrooms, finely chopped

• 2 shallots, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh thyme leaves

• 2 tbsp butter

• 500g puff pastry (1 sheet or block, rolled out)

• 1 egg yolk + 1 tbsp milk (egg wash)

• Optional: 1 crepe or puff pastry scraps to protect the bottom from sogginess

Sides:

• 4–5 large carrots, peeled and cut into sticks

• 3 parsnips, peeled and halved

• 2 tbsp olive oil

• Salt, pepper, rosemary (optional)

• 1 kg potatoes (Yukon Gold or Maris Piper), peeled and chopped

• 50g butter, 100ml cream, salt to taste (for mash)

Red Wine Jus (optional):

• 1 cup red wine

• 1 cup beef stock

• 1 tbsp butter

• 1 tsp cornstarch (if needed, to thicken)

Instructions:

1. Prepare the Beef

• Season the beef fillet with salt and pepper.

• Sear in a hot pan with olive oil for 2–3 minutes per side until browned.

• Remove and brush with mustard. Cool completely.

2. Make the Duxelles

• In a pan, cook mushrooms, shallots, garlic, and thyme in butter over medium heat.

• Sauté until all moisture evaporates and the mixture is paste-like (about 10–12 mins). Cool.

3. Assemble

• Lay cling film on a surface, layer prosciutto slices slightly overlapping.

• Spread duxelles over prosciutto.

• Place the beef on top. Using cling film, roll tightly into a log. Chill for 30 mins.

4. Wrap in Puff Pastry

• Roll out puff pastry into a rectangle large enough to wrap the beef.

• Remove the beef from the cling film and place it in the center.

• Wrap pastry around, seal edges with egg wash.

• Chill for another 15–20 mins.

5. Bake

• Preheat oven to 200°C (400°F).

• Brush Wellington with egg wash, score lightly with a knife for decoration.

• Bake for 35–40 mins for medium-rare (use thermometer: 50°C internal), rest for 10 mins.

6. Roast the Veggies

• Toss carrots and parsnips with olive oil, salt, pepper, and rosemary.

• Roast in oven at 200°C for 30–35 mins, turning once.

7. Make the Mash

• Boil potatoes in salted water until soft (15–20 mins).

• Drain and mash with butter and cream. Season to taste.

8. Red Wine Jus (Optional)

• Simmer wine and stock in a pan until reduced by half.

• Whisk in butter or cornstarch slurry to thicken. Strain before serving.

Seasoning & Serving:

• Seasoning: Earthy mushrooms, salty prosciutto, peppery mustard, and crisp pastry layer flavors beautifully around the mild beef fillet.

• Serving: Slice thick rounds of Wellington, plate with mashed potatoes and roasted vegetables, and spoon over jus.

Link to source!

https://www.jamieoliver.com/recipes/beef/beef-wellington-for-two/