Showstopping Beef Wellington
Ingredients:
1 of our delicious Full Beef Fillet
Olive Oil for frying
250g of mushrooms (wild, where possible)
1 sprig of thyme
250g of puff pastry (shop bought will do fine)
4 slices of parma
1 egg beaten with a little bit of water for egg wash
Salt and Pepper for seasoning
For the red wine sauce:
1 Tbsp olive oil
1 large shallot, minced
350ml dry red wine
120ml beef stock or broth
4 Tbsp unsalted butter, cold
Salt and pepper
Method:
Sear the fillet with a little olive oil on a skillet until completely browned all over and rare in the middle. Remove from the pan a leave to cool.
Finely chop the mushrooms and fry with a little olive oil, thyme and salt and pepper for seasoning. When the mushrooms begin to release their juices continue to cook for about 10 mins until all the excess moisture has evaporated and you are left with a mushroom paste. Remove your mushrooms from the pan and leave to cool.
Roll out your pastry on a lightly floured surface into a rectangular shape big enough to envelop your fillet. Leave to chill in your fridge.
Lay a large sheet of cling film on a work surface and place your parma ham in the middle overlapping a little bit to create a rectangle. Spread your mushroom paste over the ham.
Season your beef fillet with salt and pepper, then place on top of your mushroom covered ham. Using the cling film, roll the parma ham over the beef, then roll and tie the cling film to create an evenly thick log. Now chill for at least 30 minutes.
Take your pastry out of the fridge. Remove the cling film from your fillet, and wrap your pastry around your ham wrapped beef. Brush the top of your pastry with your egg wash and chill for at least 30 mins.
Meanwhile we can make the red wine sauce. Heat the oil in a pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to medium-high and cook until the wine is reduced by about 2/3. Add the stock and continue to cook for another five minutes.
Strain the sauce using a fine mesh strainer and discard the solids. Return the sauce to the pan over medium heat.
Swirl in the butter one pat at a time until each piece is fully dissolved. Season with salt and pepper. Sauce should be slightly thickened and glossy.
When you are ready to cook your beef wellington, score the top of your pastry with a sharp knife and brush with egg wash again. Bake at 200℃ for 15-20 mins until the pastry is golden brown and cooked. Leave to rest for 10 mins before carving.
Reheat your sauce while your beef wellington is resting.
Serve your beef wellington sliced with the red wine sauce as accompaniment.
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available for delivery nationwide: