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35 lines
2.3 KiB
Markdown
35 lines
2.3 KiB
Markdown
---
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title: "Beef Wellington"
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date: 2022-04-15
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tags: ['english', 'beef']
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author: "HiddenSquid321"
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---
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- ⏲️ Prep Time: 10 min
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- 🍳Cook Time: 2 hours
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- 🍽️Servings: 4
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## Ingredients
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- 1lb of **Fillet** Beef
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- Extra Virgin Olive Oil
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- 1lb of mushrooms
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- 4 Thinly Cut Slices of Ham
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- 2tbsp of Yellow Mustard
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- 7oz of Puff Pastry
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- 2 Egg Yolks Beaten
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Side note: Fillet beef is preferred. It gives the beef wellington a soft, tender and juicy flavour. Trust me, using fillet is worth it.
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## Directions
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1. Season the fillet with salt and black pepper.
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2. With a nicely-oiled pan on high heat, sear the fillet on all sides, including the ends. For the standard medium-rare beef wellington, do not cook the fillet, just sear it, tough if you want something more cooked than medium-rare, it's wise to give it more heat here. Put it aside on a plate.
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3. Brush the fillet with yellow mustard *immediatly* after taking it out of the pan. This allows the musturd's flavour to be absorbed by the fillet and thus preserve a mildly hot flavor.
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4. Chop the mushrooms. Put them in a food processor. Transfer the purée to a sauté pan that has been heated to medium high heat to cook. Allow the mushrooms to release their moisture; once the moisture has been boiled away take the mushrooms out of pan to cool.
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5. Lay out the slices of ham on plastic wrap and spread the mushroom mixture over the ham. Place the fillet in the middle. Wrap the fillet into a tight barrel shape twist the end of the plastic wrap to secure the wrap and the refrigerate the whole thing for 20 minutes.
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6. Preheat the oven to 302°F/150°C.
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7. On a lightly floured surface, roll out a sheet of puff pastry to a size that will fit the fillet. Preserve a little excess pastry. Unwrap the fillet-mushroom-ham from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
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8. Place the pastry-wrapped thing on a baking tray. Brush the exposed surface again with the beaten eggs. Optionally, score the top of the pastry with a knife, to give it a better presentation. Scratch the surface of it but don't cut it through. Season it through with coarse salt.
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9. Bake at 302°F/105°C for 35-42 minutes. The pastry should be nicely golden when done. Let it rest for about 10 minutes and cut it into 1in/2.54cm-thick slices for presentation.
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