Beef Wellington Recipe Without Mushrooms

Beef wellington

40m prep
50m cook
6 servings

Recipe may contain gluten, milk, soy, egg and wheat.

This delicious beef wellington truly is the Best of British.

Fresh recipe inspiration. Free in Coles stores and online.

13 Ingredients
5 Method Steps

13 Ingredients

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
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5 Method Steps

Process mushrooms (500g cup mushrooms, chopped) in a food processor until finely chopped.
Heat 1 tablespoon oil in a frying pan over high heat. Cook beef (1.2kg Coles whole beef fillet) , turning, for 5 mins or until browned. Transfer to a wire rack over a tray to cool.
Heat butter (100g butter) and remaining 2 tbs oil in the frying pan on high. Cook onion (1 onion, finely chopped) and garlic (2 garlic cloves, finely chopped) 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 (1 tsp thyme leaves) . Cool.
Roll out pastry (375g block frozen puff pastry, thawed) on a lightly floured surface to a 3mm-thick rectangle. Lay the prosciutto (100g sliced prosciutto, from the deli) 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 (1 egg, lightly beaten) 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 (1/4 cup Coles Brand traditional instant gravy powder) and boiling water (1 cup boiling water) in a heatproof jug. Stir in the horseradish cream (1 tsp horseradish cream) until well combined. Serve with beef wellington.