Beef Wellington

I decided I would cook Beef Wellington yesterday, I have made it once before and it was delicious so thought would make again to see if it was just beginners luck last time.
I have listed the ingredients below, I used the recipe from BBC good food, which I have added beneath.

You will need;


A Beef fillet of about 250 g I bought mine from Roaming Rooster’s Higham the best butchers ever, I asked for a fillet big enough for two people.


3 tbsp of olive oil


250g chestnut mushrooms


50g butter


100 ml Dry white wine(And a glass to drink, the most important part of recipe)


12 slices of prosciutto


500g puff pastry


2 egg yolks beaten with 1 tbsp water.




First you need pre heat the oven to 200c /gas mark 7,  brush the fillet with 1 tbsp of olive oil and season with pepper. Then put into the oven for 20 minutes (To cook medium) 

Take from the oven to cool then chill in the fridge for 20 minutes.



While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs.


Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool.


Overlap two pieces of cling film over a large chopping board. Lay the sliced prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.

Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. 


Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins.


 

Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Wow it tasted amazing ,I think I may leave in the oven for 5 minutes longer next time though, I love beef rare although I did thoroughly enjoy it, I would have like it a tiny bit less pink.




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