Recipe: Beef Wellington
“What’s not love about a beef wellington? It’s beef, there’s mushrooms, there’s onions – customers love to spoil themselves at Christmas time, and this is the ultimate Christmas parcel.” – Brendan Conmy, Pallas Foods development chef.
The beef wellington is a quintessential classic, the perfect combination of beautiful fillet steak, woody mushrooms, and crispy puff pastry.
So treat your customers to the ultimate culinary indulgence, and wow them with your ability to present big, robust, and stunning centrepieces like the beef wellington.
- Beef fillet (DY425)
- Parma ham (CM792)
- French mustard (88930)
- Puff pastry (4308)
- Peeled garlic (VW274)
- Banana shallots (VW801)
- Thyme (HB556)
- Mushrooms (VW777)
- 1 egg (beaten)
- Trim up the beef, pan sear on a very hot pan to seal the meat, season well with salt and pepper.
- Place on a tray, while still hot brush it with French mustard, it gives a nice flavour and as it cools down the meat absorbs the mustard.
- In a blender, blend 700g of mushrooms and 2 cloves of garlic.
- Place the mushroom mix (duxelles) in a dry pan and let all the water moisture evaporate will this is drying out pick some thyme and drop it into the mix.
- When dry place in a bowl to cool down.
- Roll out some cling film and overlap Parma ham wide enough to cover the length of the beef fillet.
- Spoon on the duxelles mix and spread it out till about an inch from the edges.
- Place on the beef fillet and start to roll it up using the cling film to roll it up tight into a nice even cylinder shape, this will ensure even cooking later.
- Once wrapped place in the fridge for 10 mins to firm up.
- Roll out some more cling film and place on some puff pastry again making sure it’s wider than the piece of beef. Unwrap the beef and place on the puff pastry, again using the cling film roll the puff pastry up till the 2 ends meet, trim and again wrap tightly in the cling film and place back in the fridge for 15mins to firm up.
- Preheat the oven 200 degrees.
- Remove the beef Wellington from the fridge and brush with egg to give the pastry a nice golden colour and then sprinkle on some sea salt to help the pastry crisp up.
- Place in the hot oven and cook for 40 mins, depends how rare or well done you are cooking for will be longer in the oven.
- Remove and let rest for 10 mins.
- Carve and serve with a simple red wine jus.
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