Beef Wellington with Jason's Hill Merlot 2021

Serves: 4–6 | Prep Time: 45 minutes | Cook Time: 40–50 minutes

Jason’s Hill Perfect Wine Pairing: A bold glass of Jason's Hill Merlot 2021 complements the deep flavours of the beef and mushroom duxelles beautifully.

Ingredients for the Beef

  • 1 kg beef fillet (centre-cut)
  • Salt and black pepper
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard

Ingredients for the Mushroom Duxelles

  • 500 g brown mushrooms
  • 2 garlic cloves
  • 2 shallots
  • 2 tbsp butter
  • Fresh thyme leaves
  • Salt and pepper

For Assembly

  • 8–10 slices Parma ham or prosciutto
  • 1 sheet puff pastry
  • 1 egg, beaten
  • Flour for dusting

 

Method

Step 1: Prepare the Beef

Season the beef fillet generously with salt and pepper.

Heat olive oil in a hot pan and sear the beef on all sides until beautifully browned — about 30–45 seconds per side. Remove from the pan and allow to cool slightly.

Brush the fillet with Dijon mustard while still warm. Set aside to cool completely.

 

Step 2: Make the Mushroom Duxelles

In a food processor, finely chop the mushrooms, garlic, and shallots.

Heat butter in a pan and cook the mushroom mixture with thyme over medium heat until all the moisture has evaporated and the mixture becomes rich and concentrated. Season well and let it cool completely.

 

Step 3: Assemble the Wellington

Lay cling wrap on the counter and arrange the prosciutto slices slightly overlapping.

Spread the cooled mushroom mixture evenly over the prosciutto.

Place the beef fillet in the centre and carefully roll everything tightly together using the cling wrap. Chill for 15–20 minutes.

 

Step 4: Wrap in Pastry

Lightly flour your surface and roll out the puff pastry.

Remove the cling wrap from the beef roll and place it in the centre of the pastry. Wrap tightly, sealing the edges underneath.

Brush with beaten egg and chill for another 10 minutes.

Brush with a second layer of egg wash and lightly score the pastry decoratively with a knife.

 

Step 5: Bake

Preheat oven to 200°C.

Bake for:

  • 35–40 minutes for medium-rare
  • 45 minutes for medium

The pastry should be deep golden and crisp.
Allow the Beef Wellington to rest for 10 minutes before slicing. 

 

Serving Suggestion

Serve with creamy mashed potatoes, roasted seasonal vegetables, or a red wine jus for an unforgettable dinner experience.