Beef Wellington.

Everything from small bites to low and slow stewed, beef for every taste.
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Pieter
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Berichten: 562
Lid geworden op: 15 sep 2012, 21:44
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Beef Wellington.

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Beef Wellington.

Ingredients for 4 persons:


600 gr tenderloin in one piece.
100 gr parma ham.
1 egg yolk.
250 gr chestnut mushrooms.
4 sheets puff pastry.
15 gr butter.
Oil.
English mustard.
Sea salt and freshly ground black pepper.

Method:

Season the tenderloin with sea salt and the black pepper.
Heat a frying pan over a high heat, add the butter and a splash of oil to stop the butter from burning.
Seal the tenderloin on all sides, about 2 minutes each side, then remove from the pan and leave to cool in the fridge for at least 1 hour.
Clean the mushrooms with a brush and cut the bottom part from the stalks.
Blitz the mushroom in a food processor very fine, but do not make a pulp.
Cook the mushrooms in a dry frying pan until almost all moisture has evaporated.
Remove the tenderloin from the fridge and thinly spread the mustard all over, be aware, this mustard is very hot.
Stack a few layers of cling film on your workbench and place the parma ham on it, making a square, big enough to enroll the tenderloin completely.
Spread the cooked mushroom all over the parma ham and place the tenderloin in the middle.
Enroll the tenderloin with the aid of the cling film, making it a tight fit.
Chill the enrolled tenderloin a further 30 minutes in the fridge.
Preheat the oven at 180 degrees C.
Stack the sheets of puff pastry on each other and roll the pastry in to a square about 3 mm thickness and big enough to contain the tenderloin.
Beat the egg yolk.
Brush the pastry with the beaten egg yolk, take the tenderloin from the fridge, remove the cling film and place in the middle of the pastry.
Fold the pastry around the tenderloin, making a neat parcel, cutting away any excess pastry.
Place the packet with the seams on the bottom in a baking tray, brush the outside of the packet with the remaining egg yolk and score the top with a sharp knife, carefully not to cut all the way through the pastry.
Bake the Beef Wellington for 40 minutes in the oven, turning out a beautiful golden brown.
Serve on a cutting board with accompliments to your likings and cut in 2.5 cm pieces.
Don't put your mouth into motion, before your brain is in gear.
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