Beef Wellington
Around 30% fewer calories and significantly lower saturated fat, lean beef fillet used with a reduced mushroom duxelles replacing the classic pâté layer and a single sheet of reduced-fat puff pastry, with the authentic tender beef centre, mushroom crust, and crisp golden pastry of the original.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season beef fillet with salt and pepper. Finely chop mushrooms and garlic. Mince thyme. Chop spinach. Beat egg for wash. Have all ingredients measured and ready.
Sear
Heat 1 tsp olive oil in a very hot pan over high heat. Sear beef 2 minutes per side until deeply browned all over. Brush with Dijon mustard while hot. Cool completely on a plate.
Saute
Return pan to high heat, add mushrooms, garlic, and thyme. Cook 6–8 minutes stirring constantly until completely dry—no moisture remains. Add spinach, cook 1 minute until wilted. Squeeze spinach very dry, mix with mushroom. Cool slightly.
Wrap
Lay overlapping Parma ham slices on cling film. Spread mushroom-spinach mixture evenly over ham. Place cooled beef at one edge. Roll tightly using cling film as guide into a cylinder. Twist ends firmly, refrigerate 20 minutes.
Bake
Preheat oven to 220°C. Unwrap beef roll, place on pastry sheet. Roll and seal pastry tightly around beef, brush all over with egg wash, score lightly. Bake 20–25 minutes until pastry is deep golden and beef reaches medium-rare.
Rest and plate
Rest wrapped beef 8 minutes on a cutting board. Slice into 2 portions. Arrange on warmed plates with pastry golden-side prominent.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.