Beef Wellington

Equipment

• Blender
• Frying Pan
• Chopping board
• Cling film
• Grease proof paper
• Baking Tray
• Sharp knife

Fillet Beef for Wellington

Ingredients

• 600g Fillet Beef
• Dijon mustard
• 2 tbsp of Olive Oil
• 200g mushrooms + 2 Cloves Garlic (Optional)
• 25g butter
• 6 big slices of prosciutto
• 300g ready made chilled puff pastry
• 1 large egg yolk beaten

Beef Wellington

Method

• Heat oil in frying pan
• Season the beef and then sear all sides in pan then remove and let cool for 30 mins
• Add the mushrooms and garlic to blender and blend until a breadcrumb texture
• Heat butter in a pan and fry mushrooms for a couple of minutes
• Add the Thyme and a splash of wine and stire fry for a few minutes until quite dry consistancy
• On some cling film layout the prosciutto overlapping until big enough to wrap round beef
• Evenly spread out the mushroom mixture over the prosciutto leaving a border without any mushrooms.
• Brush the beef evenly in mustard
• Place in the middle of the prosciutto and ham and wrap round the beef
• Cover in cling film and put in the fridge for 30 minutes
• Roll out the pastry into a triangle big enough to wrap and cover the beef
• Place the beef in the middle of the pastry and brush round the edges of pastry with the half the beaten egg
• Wrap the beef in pastry so covered and trim any parts of pastry that may be too thick
• Cover in cling film and put in fridge for 30 mins to 24 hours until ready to be cooked.
• To cook heat oven to 200c and place beef on grease proof paper on a baking tray
• Brush the rest of beaten egg onto the pastry on beef
• Make a few slits in pastry with the back of a knife gently (do not pierce)
• Place in oven for 20 - 25 mins for Rare and 30-35 for Medium Rare
  
  

  

  Slice of Beef Wellington 

  

  Beef Wellington slice