Wednesday, 30 October 2019

BEEF WELLINGTON

Ask your butcher to trim a 750 gm thick beef fillet , and when you are ready to prepare the dish ....
Preheat your oven to 230deg C.
Season the fillet with with cracked pepper.
Heat a fry pan adding 60gm of butter and 1tbs of rice bran oil .
Brown the meat on all sides in the hot oil and butter .
Remove the fillet to a wire rack and cool completely .
Now you need to sauté 60 gm of sliced mushrooms and 1 peeled and thinly sliced onion until tender ,set aside to cool .
Spread the cooled fillet with 90 gm of a good liver pate , I use  liverwurst  ( my choice ) and top with the duxelles  ( onions and mushrooms ).
Then ad the duxelle .....then add to the top the mix of mushroom and onion
Use puff pastry sheets joined together .
Place the fillet on one half and fold  the other half over , press edges to seal.
Trim excess pastry .
Brush pastry around the fillet with a lightly beaten egg and the excess which you should use to trim the top of the pastry .
Now chill for 30 minutes ....then
Place in your preheated oven for 15 minutes or until the pastry is golden .
This will be a perfect medium rare ... if you like it more well done .... cover the beef Wellington with baking paper and cook an extra 10 minutes.

No comments:

Post a Comment