Individual Beef Wellington with Leek Mousseline

Individual Beef Wellington with Leek Mousseline

Prime fillet of beef topped with a leek and horseradish mousseline, wrapped in Parma ham and puff pastry. This is a special occasion dish and an ideal choice for the festive table.

Serves 4
Prep 30 minutes
Cook 15 - 20 mins
Oven Temp 220ºC / Gas Mark 7

Ingredients

500g Leeks, finely chopped
1 Bay leaf
25g Butter
4x 15ml tbsp Water
2 x 15ml tbsp Creamed horseradish
Generous pinch Ground black pepper

4 Slices Parma ham
500g Tail end fillet of beef
500g Puff pastry
1 Egg for glazing

Gently sweat the shredded leek and bay leaf in the butter for about 5 minutes to soften. Add the water, cover and cook gently for a further 2 — 3 minutes. Stir in the horseradish and pepper and whiz in a processor until smooth. Set aside until cold.

Divide beef fillet into 4 even pieces. Spread the cooled leek mixture onto the Parma ham slices and wrap one around each beef fillet.

Divide pastry into four. Roll each out into an oblong about 2 times the size of the beef fillet. Brush with egg glaze and bring pastry up over the beef and seal neatly into a parcel. Place sealed side downwards onto a baking sheet lined with baking parchment. Chill for 30 minutes.