Christmas Beef Wellington

Simplify this Christmas classic without skipping the iconic flavours that make up the festive season

Ingredients

• 900 g piece beef tenderloin, fillet steak, or fillet mignon
• Sea salt and freshly ground black pepper to taste
• 1 tablespoon olive oil 
• 1 tablespoon butter
• 500 g cup mushrooms, finely chopped 
• 2 blocks frozen spinach
• 2 cloves garlic, crushed 
• 2 tablespoons Italian dried herbs
• 500 g puff pastry 
• 8 slices of prosciutto
• 1 egg, beaten (for egg wash)
  

Method

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 mushrooms, frozen spinach, garlic, butter, and Italian herbs. Cook until the mushrooms release their moisture and become golden brown and the spinach has defrosted. Mix to distribute the spinach and herbs. 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 roasted potatoes and garlic green beans. Enjoy!