Beef Wellington
Monday, July 13, 2009
Beef Wellington
1-2 sheets of puff pastry
Cut the mushrooms into small pieces, (Alternatively you can use a food processor and pulse until you have a rough paste.
Place mushrooms into a pan, season with salt and pepper, and cook over a high heat for about 10 mins or until the mushrooms have reduced by about half in size, then spread out on a plate to cool.
Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it and seal in the juices).
Remove the beef from the pan and leave to cool, then brush all over with the mustard.
Lay a sheet of cling film on a work surface and arrange the proscuitto slices on it, in slightly overlapping rows.
With the back of a fork, spread the mushroom mixture over the ham, then place the seared beef fillet in the middle.
Keeping a tight hold of the cling film from the edge, neatly roll the proscuitto and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure.
Chill for 15-20 mins. This will allow the beef to set and keep its shape.
Place the puff pastry on a floured surface.
Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk.
Heat the oven to 200ºC/400ºF/gas 6.
Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.
Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins.
Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the centre when you serve it.
Ingredients
400g button mushrooms, roughly chopped finely
Sea salt and freshly ground black pepper
Olive oil
750g piece of prime beef fillet
1-2 tbsp wholegrain/hot English mustard
6-8 slices of Prosciutto
1-2 sheets of puff pastry
Flour, to dust
1 egg yolk, beaten
Cut the mushrooms into small pieces, (Alternatively you can use a food processor and pulse until you have a rough paste.
Place mushrooms into a pan, season with salt and pepper, and cook over a high heat for about 10 mins or until the mushrooms have reduced by about half in size, then spread out on a plate to cool.
Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it and seal in the juices).
Remove the beef from the pan and leave to cool, then brush all over with the mustard.
Lay a sheet of cling film on a work surface and arrange the proscuitto slices on it, in slightly overlapping rows.
With the back of a fork, spread the mushroom mixture over the ham, then place the seared beef fillet in the middle.
Keeping a tight hold of the cling film from the edge, neatly roll the proscuitto and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure.
Chill for 15-20 mins. This will allow the beef to set and keep its shape.
Place the puff pastry on a floured surface.
Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk.
Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet.
Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
Heat the oven to 200ºC/400ºF/gas 6.
Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.
Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins.
Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the centre when you serve it.
4 comments:
HOLY COW! That looks DELICIOUS!
AND like it was a lot of work! what's the story behind it? Who were the lucky folks that got to devour such a masterpiece??
Thanks you! it tasted delicious if I do say so myself!
It's and old English dish with confused origins, however the original commonly uses pate/foie gras instead of mustard (I got that idea from Gorgon Ramsay) and you can replace the beef with either sausage or salmon for a different version.
My husband and step son were the recipients and ate the leftovers for lunch the next day!
A great deal of work but worth the effort. Thank you so much for visiting my blog. Actually, I myself is still very new in this field. Plus, I'm not so familiar with the site and so & so. Still need lots of updating. No choice, have to do it slowly. Hey, well done to your beef wellington. It looks so delicious! Will follow up. Chao!
Great recipe, and an absolute retro Seventies classic.
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