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### Ingredients
– **For the Beef:**
– 1 kg beef fillet, trimmed
– 2 tablespoons olive oil
– Salt and freshly ground black pepper
– 2 tablespoons Dijon mustard
– **For the Duxelles:**
– 250 grams mushrooms, finely chopped
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– **For Assembly:**
– 8 slices prosciutto
– 500 grams puff pastry
– 1 egg, beaten (for egg wash)
### Preparation Instructions
1. **Prepare the Beef:**
– Heat olive oil in a heavy skillet over high heat. Season the beef fillet with salt and pepper. Sear the beef on all sides until browned. Remove from heat and brush all over with Dijon mustard. Let it cool, then refrigerate until chilled.
2. **Prepare the Duxelles:**
– In the same skillet, melt butter over medium heat. Add onions and garlic; sauté until translucent. Add chopped mushrooms and cook until the mixture is dry. Season with salt and pepper. Let the duxelles cool.
3. **Assemble the Wellington:**
– Lay out prosciutto slices on a sheet of cling film, overlapping slightly. Spread the cooled duxelles over the prosciutto. Place the chilled beef on top and roll tightly using the cling film. Refrigerate for 15 minutes.
– Roll out puff pastry on a floured surface. Unwrap the beef from the cling film and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Brush with beaten egg.
4. **Bake:**
– Preheat the oven to 200°C (400°F). Place the wrapped beef seam-side down on a baking sheet. Bake for 25-30 minutes for medium-rare, or longer for desired doneness. Let rest for 10 minutes before slicing.
## Culinary Influences: How the 1960s Shaped Modern British Cooking
The 1960s were pivotal in transforming British cuisine from traditional fare to a more diverse and sophisticated culinary landscape. The introduction of international ingredients and cooking methods broadened the flavor profiles of British dishes. This period laid the groundwork for the modern British culinary renaissance, where traditional dishes are reimagined with contemporary twists.
## Notable British Cookbooks and Chefs of the 1960s
Several cookbooks and chefs from the 1960s have left an indelible mark on British cuisine:
– **Elizabeth David:** Her book *French Provincial Cooking* (1960) introduced British cooks to authentic French recipes and techniques, inspiring many to explore European cuisines. citeturn0search16
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