Spring beef Wellington
The season is changing, and so are the menus at Kapama’s lodges. Beef Wellington is an addition for spring and is a firm favourite. It’s named after the Duke of Wellington, who loved beef, truffles and mushrooms - and if you do too, then try our special Kapama Karula recipe at home.
400 g brown mushrooms, roughly chopped
Sea salt and freshly ground black pepper
Olive oil, for cooking
750 g prime beef fillet
1-2 Tbsp. English mustard
6-8 slices Parma ham
500 g ready-made puff pastry
Flour, to dust
2 egg yolks, beaten
- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 minutes, tossing frequently to cook out the moisture from the mushrooms. Spread out on a plate to cool.
- Heat a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 seconds only on each side. (You don’t want to cook it at this stage, just colour it.) Remove the beef from the pan and leave to cool, then brush all over with the mustard.
- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it in rows, slightly overlapping. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a firm hold on the edge of the cling film, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 minutes to allow the beef to set and keep its shape.
- Roll out the puff pastry on a floured surface into a large rectangle, the thickness of a coin. Remove the cling film from the beef, then lay it in the centre. Brush the surrounding pastry with egg yolk. Fold the ends, then wrap the pastry around the beef, cutting off any excess. Turn it over, so the seam is underneath, and place on a baking sheet. Brush all the pastry with egg and chill for about 15 minutes to let the pastry rest.
- Heat the oven to 200°C/400°F/gas 6.
- Lightly score the pastry at 1 cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven temperature to 180°C/350°F/gas 4 and cook for another 15 minutes. Allow to rest for 10-15 minutes before slicing and serving with accompaniments. The beef should still be pink in the centre when you serve it.