Clonakilty blackpudding beef wellington
Serves: 4 • Prep Time: • Cook Time:
A showstopping centerpiece on a special occasion and with the addition of our crumbed Clonakilty Blackpudding, there’s no mistaking your guests will truly be impressed.
600g beef joint, preferably from the middle of the fillet, cut into 150g steaks
400g Clonakilty Blackpudding Crumb
Salt and pepper
3 tsp vegetable oil
200g chestnut mushrooms
3 tbsp thyme leaves
8 slices prosciutto
320g sheet of puff pastry
Plain flour, for dusting
1 egg, beaten, to glaze
- Season the beef with salt and black pepper. Heat 2 teaspoons of oil in a large frying pan. Sear the each piece of meat for 30 seconds on all sides until turning golden. Leave to cool.
- In a food processor, add the mushrooms and blitz until finely chopped.
- Heat the butter in a large frying pan. Add the mushrooms and the thyme. Cook until golden and the pan is dry (up to 20 minutes). Remove from the pan to a large bowl.
- In the same pan, heat 1 teaspoon of oil. Add the crumbled black pudding and fry for 1-2 minutes. Add the pudding to the cooked mushrooms, mix together and allow to cool completely.
- Put 4 individual sheets of clingfilm on a work surface. Place 2 slices of prosciutto on each sheet of clingfilm, overlapping the edges to make a ‘sheet’ large enough to wrap each piece of beef. Spread with a quarter of the pudding mixture on each, then sit the pieces of meat on top and spread with another quarter of pudding mix. Roll the prosciutto around the beef, using the clingfilm. Wrap tightly and chill for 10 minutes.
- Unroll the puff pastry and cut into 8 equal rectangles.
- Remove the clingfilm from the beef and position it in the middle of one rectangle of pastry. Brush the edge of the pastry with egg and place another rectangle of pastry on top.
- Use a fork to crimp and seal the edges. Pierce the top of the pastry.
- Line a baking tray with non-stick parchment paper and transfer the wellington. Repeat these steps with each piece of beef.
- Brush the Wellingtons all over with egg. Chill for 20 minutes (or up to 12 hours if you like).
- Preheat the oven to 230°C, 210°C Fan, Gas Mark 8, and put a baking sheet in the top third.
- Put the tray with the Wellingtons onto the heated baking sheet in the oven and roast for 10 minutes.
- Reduce the heat to 200°C, 180°C Fan, Gas Mark 6, then cook for another 20 minutes for medium-rare meat (15 minutes for rare, 25 minutes for medium). A good tip to cook your meat is to use a meat thermometer in the centre of the beef. The thermometer will read 55˚C for medium-well done beef.
- Leave the meat to rest for 10 minutes before serving.
- Serve each Wellington with the gravy and vegetables.