Beef Wellington
Today, I decided to make a beef wellington. I've always wanted to make this, but couldn't be bothered a lot of the times. I found it an okay dish to make. It turned out well in the end, thankfully! I left out the prosciutto because it's super expensive to buy for a few slices! Pffft.
Ingredients
Beef fillet
250g chestnut mushrooms
100ml white wine
2tbsp oil
50g butter
Large sprig Thyme
Prosciutto (If you wanna spend £3ish on it!)
Puff pastry
flour for dusting
an egg yolk, whisked with a bit of water
1. Wrap the beef fillet with tin foil, and cook in the oven at 200 degrees Celcius. I like my beef medium rare, so I cooked it for 20 minutes with the foil on, then 10 minutes with the foil off.
2. Once cooked, take it out the oven and cool. Cool enough so you can put it in the fridge!
3. Once the beef is cooling in the fridge, chop up the mushrooms really small
4. Melt the butter and heat the oil, and cook the mushrooms on a medium heat with the thyme sprig for around 10 mins
5. Add the wine and cook for another 10 minutes, or until the wine has been absorbed. It should form like a pasty mixture. Known as duxelles.
6. Remove the time, and allow to cool. I removed any left over oil with kitchen paper.
7. Once cool, lay out prosciutto onto a large sheet of cling film. The amount of prosciutto slices depends on the size of the beef. Make a double row of the prosciutto.
8. Spoon the duxelles onto the prosciutto and using the cling film, wrap the beef really tightly, cool in the fridge for about 30 mins.
9. Cut about a third of the puff pastry and roll out so that it has about an inch of pastry around the beef when placed on.
10. Roll out a bit more than 1/3 of puff pastry so that it'll easily go on top of the puff pastry
11. Using the egg mixture, brush the larger pastry and place onto the beef. Egg the whole of the pastry and use a fork to smoosh together the sides.
12. Refrigerate for 30mins or longer. I left mine for 4 hours.
13. Cook in the oven at 200 degrees Celcius for around 30 mins if you want medium rare. Make sure the pastry doesn't burn!
Voila!
We ate it with a salad and cous cous. The salad was mixed with pickled cabbage and apples (SO GOOD!) and the cous cous had pickles through it (sliced really small) and sultanas
Well, my instructions are wee bit hard to regarding the pastry...I guess if you just roll the beef in the pastry, it would still work...hahaha! Enjoy! I sure did!
We had a bit of pastry left, so made a cinnamon swirl
Kells
