Beef Wellington
Method:
Pre-heat the oven to 200°C, Gas Mark 6.
Brush the top of the joint of beef with 1 tbsp olive oil and then season with pepper.
Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool.
The point of this is simply to sear the beef and seal all those juices in, you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.
Roughly chop the mushrooms and blend in a food processor with the pâté to form a puree.
Roll out a generous length of cling film, lay out the slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom and pâté mixture evenly over the ham.
Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the Parma Ham and mushrooms over into a tight barrel shape.
Twist the ends to secure the cling film. Refrigerate for 10-15 minutes, this allows the Wellington to set and helps keep the shape.
Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film.
Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turn over and egg wash over the top.
Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking 1-1.5 hours. Rest 8-10 minutes before slicing.
CLICK HERE to see our 21 Days Mature British Beef Roasting Joint.
No comments:
Post a Comment