Recipes | Parma Ham and Wild Mushroom Beef Wellington

Recipes | Parma Ham and Wild Mushroom Beef Wellington

Serves 4-6

  • 750g beef fillet, trimmed
  • 3 tbsp olive oil
  • 1 ½ tbsp English mustard
  • 300g wild mushrooms, finely chopped
  • ½ tsp thyme leaves
  • 10 slices Parma Ham
  • 100g Brussels pate
  • 500g ready rolled puff pastry
  • 1 egg, beaten
  • Pinch of cracked black pepper


  • Rub the beef fillet in 1 tbsp olive oil, salt and pepper. Sear in a pan for one minute a side, cool slightly then brush with mustard. Chill for 15 minutes
  • Meanwhile, fry the mushrooms with thyme in 2 tbsp olive oil for 8-10 minutes until softened. Cool
  • Lay Parma Ham slices over a long sheet of clingfilm, overlapping them slightly. Spread a thin layer of pate and then mushrooms over the Parma Ham
  • Position the beef fillet in the centre and wrap the Parma Ham tightly around the beef, twisting the clingfilm ends to tighten. Chill for 30 minutes
  • Lay the pastry out on a floured surface and brush with beaten egg. Unwrap the beef and place in the centre of the pastry. Wrap up the beef in pastry and place on a baking sheet. Brush with beaten egg and chill for at least 30 minutes
  • Brush with more beaten egg and lightly score the top, then roast in the oven for 35-40 minutes until golden. Rest for 5-10 minutes before serving

Enjoy Prosciutto di Parma with

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