Christmas Beef Wellington
What makes this beef wellington Christmas-y? The flavours of rosemary and thyme, salty prosciutto and juicy meat is iconic of Australian Christmas. Spinach adds a deeper, earthy flavour and the buttery flavour of the puff pastry pairs well with other Christmas classics, including pavlova!
- 900 g piece beef tenderloin, fillet steak, or fillet mignon
- Sea salt and freshly ground black pepper to taste
- 2 tbsp. olive oil
- 500 g cup mushrooms, finely chopped
- 500g baby spinach
- 2 cloves garlic, crushed
- 1 sprig fresh thyme, leaves only
- 1 sprig fresh rosemary, leaves only
- 500 g puff pastry
- 8 slices of prosciutto
- 1 egg, beaten (for egg wash)
1. Preheat the oven to 200°C. Season the beef fillet with salt and pepper. Heat the olive oil in a large frying pan over high heat. Sear the beef fillet on all sides until browned. Remove from the pan and set aside to cool. In the same pan, add the chopped mushrooms, spinach garlic, rosemary and thyme. Cook until the mushrooms release their moisture and become golden brown and spinach has shrunk. Remove from heat and let it cool.
2. Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap around the fillet. Lay the prosciutto (or ham) slices on the pastry, slightly overlapping so there's no gaps. Spread the mushroom and spinach mixture evenly over the ham. Place the seared beef fillet on top of the mushroom mixture. Carefully roll the pastry around the beef, sealing the edges. Brush the pastry with beaten egg for a golden finish.
3. Place the wrapped beef Wellington on a baking sheet and bake in the preheated oven for 25-30 minutes for medium-rare, or until the pastry is golden brown. Remove from the oven and let it rest for a about 5 minutes before slicing.
4. Serve this Beef Wellington sliced with mashed potato and a fresh salad. Enjoy!
note: Seem like too much work? Check out our selection of ready made meals and remaining Christmas stock. Enjoy the season with good food!