BEEF WELLINGTON

This is a classic dish which may take a bit more preparation than your average steak meal, but it never disappoints.

Makes 2

500 – 600g fillet steak, trimmed of all sinew (silver skin)

2 Tbsp oil for cooking

1 Tbsp butter

300g mushrooms, (any variety) finely chopped

1 shallot, finely diced

3 sprigs rosemary or thyme

1 tsp cracked black pepper

Sea salt flakes

300g all butter puff pastry

1 Tbsp Dijon mustard

1 egg yolk (for glazing)

Sauce

Any beef trimmings

1 small onion, cut in half

1 clove garlic

Small sprig rosemary

4 peppercorns

1 small mushroom

¼ cup red wine (optional)

1 beef stock cube

300 ml water

Method

This recipe needs done in stages

Stage 1 – prep the beef. If your fillet of beef has a silver looking skin still attached, then you need to remove this by using a sharp knife with a pointy tip. Carefully but lightly insert the knife under the silver skin so that your blade goes across and under. Tilt your knife slightly upwards and move your knife along the silver skin. This should remove it easily. When all removed put the fillet aside.

In a medium sized saucepan add 1 tablespoon oil. Add any meat trimmings and onion, sauté to get a nice rich brown colour, add the wine and deglaze the bottom of the pan (remove any bits). Add the remaining sauce ingredients, lower the temperature to a gentle simmer and cook out for 30 mins at least.

Stage 2 – heat a suitable sized fry pan to hold the beef. Rub the beef with a little oil and when the pan is very hot, add the beef. You are wanting to sear all the exposed surfaces of the beef. This will only take about 4 minutes. Remove.

Stage 3 – on a board finely chop 2 sprigs of rosemary leaves and sprinkle over your work bench, add the cracked pepper and about 1 tsp salt, evenly combine and now place the beef, roll in this mixture so that the beef is evenly coated. When cool brush evenly with Dijon mustard. Set aside.

Stage 4 – in the fry pan you used for searing your beef, add remaining oil and butter. Add the shallot, mushrooms and 1 sprig of chopped rosemary. Season lightly with salt and freshly cracked black pepper. Cook so the mushrooms get coloured and all liquid is absorbed. Cool.

Stage 5 – Roll the puff pastry so that it is 2cm longer than the beef and wide enough to go around the beef. It also needs to be 3-5mm thick.

Stage 6 – place the mushrooms evenly over the puff pastry allowing 1cm from the edge. Place the beef on top and lift the sides of the pastry around the length of the beef until it meets in the middle. Pinch to enclose and secure the ends as neat as possible.

Stage 7 – Preheat the oven to 210C

Stage – 8 place a sheet of greaseproof paper over the base of a baking tray. Place the beef wellington, seam side underneath on the tray. Brush with the egg yolk evenly all over the pastry. Cut a small incision in the top and chill for at least 15 minutes, brush over with any remaining egg yolk.

Stage 9 – bake in preheated oven for about 35 minutes. Use a meat thermometer to check the temperature of the fillet inside. It should be around 46-52C or just warm to the top lip for a perfect medium rare. Allow the beef wellington to rest for 5-10 minutes before carving.

Stage 10 – strain the sauce keeping all liquid and discarding the rest. Return the stock to a clean saucepan and reduce until the sauce lightly coats the back of a spoon.

To assemble; place a spoon of sauce on warmed plate and slice the beef welling into thick slices or into 2 larger pieces.