Beef Wellington

Beef Wellington
by

Ingredients

  • 2 x 200 grams beef fillet
  • Olivani olive oil
  • 2 sheets Edmonds ready rolled flaky puff pastry
  • 1 TBSP mustard
  • 75 grams Verkers Prosciutto
  • Gregg’s freshly ground salt and pepper
  • 2 egg yolks mixed with 2 tsp water

Mushroom Duxelles:

  • 15 grams Tararua butter
  • 1/2 medium onion
  • 1/2 tsp Gregg’s garlic
  • 1/2 tsp Gregg’s thyme
  • 120-150 grams button mushrooms, finely chopped
  • 1 tsp mustard
  • 1/3 cup Matua valley merlot cabernet

Red wine sauce:

  • 10 grams Tararua butter
  • 1 shallot, finely chopped
  • 1/2 tsp Gregg’s garlic
  • 1 Gregg’s bay leaf
  • 1/3 cup Matua valley merlot cabernet
  • 2 tsp brown sugar

The Social Cooking Way

Place a tray in the oven and preheat to 220C fan. Sear the steaks quickly in a very hot pan. Remove. Reduce heat to medium and in the same pan make the mushroom duxelles. Add the butter and fry the 1?2 onion until softened, add garlic, thyme and mushrooms and cook until dry. Add the 1/3 cup wine, stirring to deglaze the pan and cook till completely reduced. Remove from pan and set aside to cool.

Rub the fillets with mustard and season with salt and pepper. Place a piece of cling film onto the worktop. Lay half the slices of prosciutto onto the cling film, slightly overlapping them. Spread half the mushroom duxelles on top of the prosciutto and top with one fillet. Using the cling film, tightly wrap up the fillet. Brush a sheet of pastry with egg wash. Remove cling film and place the fillet on top of the pastry. Roll up tightly, turning the seam to the bottom. Smooth the pastry over the fillet, crimp the edges with a fork and trim. Repeat for the other fillet. Brush with egg wash. Place onto a sheet of baking paper on top of the hot tray and bake for 15-20 minutes until puffed and golden.

Meanwhile, fry the shallot and garlic in butter until soft, add the bay leaf, wine, sugar and simmer until reduced. Check seasoning. Once wellington is cooked, rest for 10 minutes before serving with steamed greens, topped with red wine sauce.


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