Beef Wellington

This delicious beef wellington truly is the Best of British.

The ingredient of Beef Wellington

• 500g cup mushrooms chopped
• 1 3 cup olive oil
• 1 2kg coles whole beef fillet
• 100g butter
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 1 tsp thyme leaves
• 375g block frozen puff pastry thawed
• 100g sliced prosciutto from the deli
• 1 egg lightly beaten
• 1 4 cup coles brand traditional instant gravy powder
• 1 cup boiling water
• 1 tsp horseradish cream

The Instruction of beef wellington

• process mushrooms in a food processor until finely chopped
• heat 1 tablespoon oil in a frying pan over high heat cook beef turning for 5 mins or until browned transfer to a wire rack over a tray to cool
• heat butter and remaining 2 tbs oil in the frying pan on high cook onion and garlic for 2 3 mins or until onion softens add mushrooms and cook stirring occasionally for 15 mins or until soft and very dry stir in thyme cool
• roll out pastry on a lightly floured surface to a 3mm thick rectangle lay the prosciutto on the pastry overlapping slightly spread mushroom mixture over prosciutto remove string from beef if tied then lay the beef on the mushroom brush the edges of pastry with egg and fold over to enclose beef press edges to seal and tuck under to form a parcel place on a baking tray brush all over with egg wash chill for 20 mins
• preheat oven to 220c or 200c fan forced bake for 20 25 mins for rare see tip or until puffed and golden rest for 10 mins before slicing combine the gravy powder and boiling water in a heatproof jug stir in the horseradish cream until well combined serve with beef wellington

Nutritions of Beef Wellington

fatContent: 941 899 calories
saturatedFatContent: 65 1 grams fat
carbohydrateContent: 16 7 grams saturated fat
sugarContent: 37 4 grams carbohydrates
fibreContent: 2 8 grams sugar
proteinContent: n a
cholesterolContent: 54 grams protein
sodiumContent: 72 milligrams cholesterol

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