Truffle & Mushroom Beef Wellington
While historians generally believe that this dish is named after the Duke of Wellington, the precise origin of Beef Wellington is unclear and no definitive connection between the Duke and the recipe has been found. We are, however, certain that it was Prince Philip who first successfully produced UK truffles, at the Sandringham Estate. So, with that royal seal of approval, we hope you enjoy this iconic signature dish with a truffle twist. In our recipe the beef is wrapped in Italian prosciutto, creating a barrier for moisture so the pastry doesn’t get a soggy bottom.
- 50g dried porcini mushrooms
- 750g chestnut mushrooms
- 4 tbsp Filippo Berio Classico Olive Oil
- 1/2 tsp salt
- 2 cloves garlic, roughly chopped
- Few sprigs fresh thyme
- 190g jar Filippo Berio Truffle Pesto
- 300ml boiling water
- Black pepper, for seasoning
- 750g fillet beef, preferably from the middle of the fillet, well trimmed
- 6 slices prosciutto
- 500g pack puff pastry
- Plain flour, for dusting
- 1 egg, beaten, to glaze
For the sauce
- 200ml full-bodied red wine
- 300ml good-quality beef stock
- 1 tsp cornflour
- 2 tbsp cold water
- Preheat the oven to 230°C, Gas Mark 8. In a food processor (or by hand), finely chop the chestnut mushrooms and toss them in 3 tbsp of Filippo Berio Classico Olive Oil, add the salt, garlic, and thyme. Spread them out onto a large baking tray and cook in the preheated oven for 30 minutes, stirring halfway through.
- Meanwhile, put the porcini mushrooms into a bowl and pour over 300ml boiling water. Leave them to soak for 30 minutes, then drain, reserving the soaking liquid. Roughly chop the porcini mushrooms.
- Season the beef with pepper. Heat the remaining 1 tbsp Filippo Berio Classico Olive Oil in a large frying pan. Sear the meat for 30 seconds on all sides until turning golden. Remove to a plate to cool. Add the porcini to the pan and cook for 2-3 minutes.
- Reserve a quarter of the chestnut mushrooms from the tray, then place the rest into a large bowl, add the porcini mushrooms, then stir in the Filippo Berio Truffle Pesto.
- Lay a large sheet of cling film on the work surface, place the prosciutto, overlapping on the cling film, large enough to wrap the beef. Spread with three quarters of the mushroom truffle mixture and place the beef fillet on top. Spread the top of the fillet with the remaining truffle mixture. Roll the prosciutto over the fillet using the cling film. Wrap tightly and chill for 20 minutes.
- Roll out the pastry on a lightly floured surface, reserving some for decoration, to a square or rectangle, approximately 35cm square, trim to neaten. Remove the cling film from the beef and position it in the middle of the pastry. Wrap the pastry up along the length of the beef, overlapping slightly at the join. Brush the edges with egg to seal. Fold each end like a parcel. Transfer to a lightly greased baking tray, seam side down. Make a few slits on top of the pastry for the steam to escape. Roll out the remaining pastry and cut shapes to decorate. Brush the Wellington all over with egg, press on the decorations and brush again. Chill for 20 minutes (or up to 12 hours).
- Preheat the oven to 230°C, Gas Mark 8. Place a baking sheet in the oven to preheat. Put the Wellington and its tray onto the heated baking sheet in the oven and roast for 10 minutes. Reduce the temperature to 200°C, Gas Mark 6, then cook for another 30 minutes for medium cooked beef. Remove from the oven and rest for 10 minutes.
- While the beef is cooking, place the reserved mushrooms in a pan and pour over the wine, reduce by half, then add the reserved mushroom liquid and stock. Simmer for 5 minutes, then mix the cornflour with 2 tsp cold water and stir into the sauce to thicken.
- Carve the beef into thick slices. Serve with the sauce.