Whatever happened to the good ol' beef wellington?! Why is no-one paying attention to this delicious combination of juicy beef fillet and buttery, flaky puff pastry? Outraged by people's lack of attention to the beef welly, I have set out to change their ways with this tempting recipe. It's no two minute, 15 second YouTube video, but the end result is definitely worth it.
400g beef fillet
400g flat mushrooms
4 slices Parma ham
English mustard for brushing meat
200g puff pastry
2 egg yolks
Salt and pepper
Mustard vinaigrette, optional
Firstly, pre-heat your oven to 200C before heating some oil in a large pan and browning the beef fillet. Make sure it's just a quick sear, you don't want to cook the meat at this point. Once done, remove the beef, allow it to cool and brush with some of the English mustard.
Next, chop the mushrooms and give it a blitz in the food processor in order to form a puree. Scrape the mushroom mixture into a hot, dry pan and allow the water to evaporate. When the mixture is sticking together easily (but not dry or clumpy), remove it from the pan and allow it to cool.
Arrange the Parma ham slices on a piece of cling wrap, with each slice slightly overlapping the last. Using a flat knife or kitchen scraper, spread the mushroom mixture evenly over the ham.
Place the browned beef fillet in the centre and, whilst holding tightly to the cling wrap, roll the ham and mushrooms over the beef into a tight barrel. Twist the ends of the wrap to seal before popping into the fridge for 15 minutes.
Use a rolling pin to roll the pastry so that it's nice and thin. Remove the meat from the fridge and take off the cling wrap. Using a pastry brush, egg wash the sides of the pastry and then place the meat in the centre.
Roll up the pastry, cut off any excess pastry from the ends and then fold neatly underneath. Use some extra egg wash on the top of the beef wellington before placing in the fridge for another five minutes. Egg wash one final time before baking for 35-40 minutes.
Remove the beef wellington and allow to rest for 10 minutes. Cut into nice, big slices and serve with sauteed vegies and wilted greens. Top with some mustard vinaigrette for some extra zing. Enjoy!
Image Credit: From Away.