Ingredients (serves 2)
- 200g high-quality beef tenderloin
- 8 slices Iberian ham or Italian guanciale
- 1 sheet of ready-made puff pastry
- 20g Dijon mustard
- 50g butter
- Salt and pepper
For the mushroom duxelles
- 400g mixed mushrooms (white & portobello)
- 300g white onion, finely chopped
- 50ml Porto (Ruby or Tawny)
- 50g butter
- Thyme, salt, and pepper
Method
To prepare the duxelles, melt the butter and sauté the onion until translucent. Add the white wine and let the alcohol evaporate. Add the chopped mushrooms, thyme, salt, and pepper, and cook over low heat for about 30 minutes. Drain and set aside.
Season the beef tenderloin with salt and pepper. Sear on all sides in a hot pan with melted butter until it’s a lovely caramel-brown colour. Leave to cool, then spread with Dijon mustard.
To assemble the Wellington, lay the ham slices on baking paper and spread the duxelles on top. Place the tenderloin on top and roll it up. Cover with the puff pastry, seal the edges, and brush with beaten egg. Refrigerate for at least two hours.
Preheat the oven to 200°C (400°F). Bake the Wellington for about 25 minutes or until the puff pastry is golden brown. Let it rest for five minutes before slicing.
For the port wine sauce, heat beef stock in a saucepan. Meanwhile, in a separate pan, melt butter and add flour to make a roux (the base for the port wine sauce). Pour the hot stock over the roux, stirring constantly to avoid lumps. Cook for ten minutes over low heat, then gradually add the port wine, stirring until the alcohol evaporates.
Slice the Beef Wellington into thick medallions. Spoon some of the port wine sauce over the slices and serve immediately. Offer the remaining sauce in a sauce boat. Serve with crispy roast potatoes.
