Beef Wellington | Outback Barbecues

Name: Beef Wellington | Outback Barbecues
Ingredients: 600g beef fillet, ideally cut from the centre so that it’s an even thickness; 400g chestnut mushrooms, finely chopped; 15g dried porcini mushrooms, soaked in boiling water to rehydrate for 10 minutes; Large knob butter; Sprig thyme; 80g Prosciutto; 500g pack puff pastry; 1 egg, lightly beaten, to glaze

www.outbackbarbecues.com

An elegant Beef Wellington recipe. Tender beef fillet coated in a rich mushroom duxelles, wrapped in flaky puff pastry, and baked perfectly.

View full recipe on www.outbackbarbecues.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.outbackbarbecues.com.

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Ingredients

600g beef fillet, ideally cut from the centre so that it’s an even thickness
400g chestnut mushrooms, finely chopped
15g dried porcini mushrooms, soaked in boiling water to rehydrate for 10 minutes
Large knob butter
Sprig thyme
80g Prosciutto
500g pack puff pastry
1 egg, lightly beaten, to glaze