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Beef Wellington
Beef Wellington | Recipe
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Beef Wellington | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 4 pinches
    Meat & Roast Seasoning
     For the perfect Sunday roast £3.99 £66.50/kg incl. 0% tax, excl. shipping
    Discover more products
    Meat & Roast Seasoning
  • 2 tbsp
    sunflower oil
  • 1 kg
    beef fillet
  • 1 tbsp
    mustard
  • 1
    onion
  • 500 g
    brown mushrooms
  • 1 clove
    garlic
  • 120 g
    Parma ham (sliced)
  • 1 roll
    puff pastry
  • 1
    egg yolk
  • 3 pinches
    salt
  • 1 pinch
    coarse sea salt
1
Heat the oil in a pan. Season the beef fillet with 2 pinches of salt and 2 pinches of Meat & Roast Seasoning. Sear the beef over a high heat on each side. Remove from the pan, spread with mustard and allow to cool.
2
Peel and finely dice the onion. Clean and finely dice the mushrooms. Peel and finely dice the garlic. Put everything into a frying pan and cook for around 15 minutes over a medium heat stirring continuously until all the water has evaporated and you have a dry paste. Season with 1 pinch of salt and 2 pinches of Meat & Roast Seasoning.
3
Remove the mushroom mix from the pan and allow to cool. Place the Parma ham on a large piece of aluminium foil and spread evenly with the mushroom mixture. Place the beef in the middle and roll up tightly. Chill for around 30 minutes.
4
Preheat the oven to 200°C. Roll the puff pastry out on a floured surface until it is square and around 2 mm thick. Remove the foil from the beef and place the meat on the puff pastry. Roll tightly until the beef is completely wrapped, making sure no air is trapped. Cut off the remaining pastry. Fold the short edges inwards and firmly seal. Press the join firmly together.
5
With the join underneath, place the meat on a baking tray. Whisk the egg yolk in a bowl and brush over the pastry. Sprinkle with coarse sea salt and roast for around 15 minutes. Reduce the temperature to 130°C and roast for another 10 minutes. Remove from the oven and allow to rest for around 10 minutes. Cut slices with a sharp knife and enjoy!
6
Tip: Serve with roasted vegetables and a red wine sauce.

Nutritional information: (Per person)

Calories
536 kcal

Carbohydrates
15 g

Protein
47 g

Fat
32 g

Method
1
Heat the oil in a pan. Season the beef fillet with 2 pinches of salt and 2 pinches of Meat & Roast Seasoning. Sear the beef over a high heat on each side. Remove from the pan, spread with mustard and allow to cool.
2
Peel and finely dice the onion. Clean and finely dice the mushrooms. Peel and finely dice the garlic. Put everything into a frying pan and cook for around 15 minutes over a medium heat stirring continuously until all the water has evaporated and you have a dry paste. Season with 1 pinch of salt and 2 pinches of Meat & Roast Seasoning.
3
Remove the mushroom mix from the pan and allow to cool. Place the Parma ham on a large piece of aluminium foil and spread evenly with the mushroom mixture. Place the beef in the middle and roll up tightly. Chill for around 30 minutes.
4
Preheat the oven to 200°C. Roll the puff pastry out on a floured surface until it is square and around 2 mm thick. Remove the foil from the beef and place the meat on the puff pastry. Roll tightly until the beef is completely wrapped, making sure no air is trapped. Cut off the remaining pastry. Fold the short edges inwards and firmly seal. Press the join firmly together.
5
With the join underneath, place the meat on a baking tray. Whisk the egg yolk in a bowl and brush over the pastry. Sprinkle with coarse sea salt and roast for around 15 minutes. Reduce the temperature to 130°C and roast for another 10 minutes. Remove from the oven and allow to rest for around 10 minutes. Cut slices with a sharp knife and enjoy!
6
Tip: Serve with roasted vegetables and a red wine sauce.

Nutritional information: (Per person)

Calories
536 kcal

Carbohydrates
15 g

Protein
47 g

Fat
32 g

Beef Wellington

A classic Christmas recipe, making beef Wellington with Just Spices is a breeze! Our Meat & Roast Seasoning is your secret weapon for unbelievable taste. Sprinkle over your beef fillet just before searing, and add another pinch or two to the mushroom duxelles to really pack in the flavour. Remember, you’re aiming for pink-in-the-middle meat but shatteringly crisp pastry, so follow the steps carefully for the perfect beef Wellington!

 

Roast dinner recipes

For more roast dinner recipes with stunning meat centrepieces and delicious vegetable side dishes, check out our recipe world. Our simple roast chicken recipe, seasoned to perfection with our Chicken Seasoning, is easy to make and quick to impress. Serve with garlicky mashed potatoes, red cabbage and a broccoli bake for a fabulous spread!

Ingredients

Persons
  • 4 pinches
    Meat & Roast Seasoning
     For the perfect Sunday roast £3.99 £66.50/kg incl. 0% tax, excl. shipping
    Discover more products
    Meat & Roast Seasoning
  • 2 tbsp
    sunflower oil
  • 1 kg
    beef fillet
  • 1 tbsp
    mustard
  • 1
    onion
  • 500 g
    brown mushrooms
  • 1 clove
    garlic
  • 120 g
    Parma ham (sliced)
  • 1 roll
    puff pastry
  • 1
    egg yolk
  • 3 pinches
    salt
  • 1 pinch
    coarse sea salt

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