Beef Wellington

I made a beef Wellington for a meal on Christmas eve, crikey that piece of meat was expensive!! But it is one of the most luxurious meals I can think of after all. I served mine with mashed potato, a red wine sauce and glazed carrots.

This will produce a “pink” beef wellington. If you are crazy and want it well done, just cook it for longer and waste all that money you have spent on quality steak 😉

Ingredients

Serves 6 – just about…
You need about an hour and half to prepare and cook.

 12 mushrooms, roughly chopped
Salt and freshly ground black pepper
olive oil
750g piece of prime beef fillet
1 tbsp English mustard
8 slices of Parma ham
1 pack of ready-made puff pastry
flour
2 beaten egg yolks

First of all season the whole piece of fillet with salt and pepper and heat some olive oil in a pan. Sear the beef all round, ( around 1 minute each side) cool, then brush with mustard.

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Chop the mushrooms finely and whizz in a food processor, season with salt and cook on a high heat for about 10 minutes to draw out the moisture. You do not want this to be too wet or your pastry will have a soggy bottom! Leave to cool.

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Lay a large piece of cling film down and lay the parma ham slices across overlapping long enough to cover the fillet. Then spread the mushroom mixture over the ham ( you may notice that one of my guests was a mushroom hater so I left them off the end!)

place the seared beef in the middle of the ham and mushroom and holding the cling film from the edge, roll the Parma ham and mushrooms around the beef to form a barrel. Twist the ends of the cling film to make it tight.

I watched this video by Gordon Ramsey before I started which is very helpful in seeing how to roll up the beef.

chill the beef for about 20 minutes in the fridge before wrapping in the pastry.

Roll out your pastry on a floured surface – I bought jus -roll – no shame in that! making pastry is a right faff. by buying it like this you can make sure it is even.

Take your beef out of the cling film and place on the pastry, wrap the pastry around the beef, folding the ends over and cutting off any excess. Make sure the seam is underneath and place on a baking tray.

Brush with egg yolk and score the top lightly for decoration and chill for 15 minutes.

Heat the oven to 200, gas mark 6

Cook for 20 minutes then reduce to 180, gas mark 4 for another 15 minutes.

MAKE SURE that you rest the meat for up to 15 minutes before slicing as bloody pastry is not attractive!

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