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Italian Beef Wellington

Italian Beef Wellington

This Italian Beef Wellington recipe was a joyous discovery. We were having friends for dinner recently and I was keen to try something new. I wanted something delicious but that wouldn’t have me spending too much time in the kitchen. What to cook??? Then I found this recipe from Gino’s Italian Coastal Escape and it was perfect!

It has all the decadence of a traditional beef wellington but is a much simpler version rocking some classic Italian flavours. Just delicious! And it doesn’t have you slaving away for hours in the kitchen, as many can do.

I served it with a basic red wine jus, lemon potatoes and some steamed green vegetables and it made for the perfect dinner party meal. It would also be fantastic with a classic rocket and Parmesan salad to lighten the meal even more.

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6
1.5 hrs + resting time
Italian Beef Wellington

Ingredients

1.2kg fillet of beef, trimmed
12 thin slices prosciutto
3-4 tablespoons tomato pesto
1 packet Careme puff pastry (or two sheets of good quality butter puff pastry), defrosted
1 egg, beaten
Salt and pepper
Olive oil

Instructions

1
Generously season the beef fillet all over with salt and pepper.
2
Heat a large frying pan til very hot and add a couple of tablespoons of olive oil. Add the beef and sear for around a minute each side to seal and create a golden crust. Set aside to cool.
3
Lay two long lengths of cling wrap on the bench, overlapping them by 5cm up the middle. Lay the prosciutto close to the bottom allowing the slices to overlap.
4
Spread a generous layer of the pesto all over the prosciutto. Place the beef along the centre of the prosciutto and roll up tightly, using the cling wrap to help then twisting the ends of the cling wrap to form a sausage shape. Refrigerate for half an hour.
5
To assemble, place the pastry onto a lightly floured bench. Roll out the pastry so that it is a large enough rectangle to encase the entire beef fillet. If using multiple sheets of pastry, ensure that they are well sealed along the joins.
6
Remove the cling wrap from the beef and place it in middle. Wrap the beef tightly in the pastry, ensuring that there is some overlap where the pastry seals on the bottom. Fold down the pastry on each end, pressing together to seal the overlaps. Trim off any excess pastry. Place on a baking tray and refrigerate for at least an hour before cooking.
7
Preheat an oven to 200 degrees. Remove the beef from the fridge and brush the pastry all over with the beaten egg. Bake for around 40 minutes for medium rare. Rest for 10 minutes before serving.
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