BEEF WELLINGTON

Ingredients

  • 500g Brito’s fillet
  • 500g chestnut mushrooms
  • 2 cloves of garlic
  • 4 sprigs of thyme
  • 60g plain flour
  • 1 egg
  • 140ml milk
  • 50g St Louis mustard
  • Sea salt and freshly ground black pepper
  • 1 large sheet of puff pastry (enough to completely cover the beef)

Method

Duxelles – Peel and finely chop the mushrooms into small dice, before caramelizing in a heavy pan with some vegetable oil, thyme, and garlic. Chill the mushrooms then wrap in a cloth and squeeze to remove any excess moisture

Crepe – Whisk 140ml milk with 60g flour and 1 egg, season with salt and pepper, and 10g of chopped tarragon. Cook the crêpe in a large non-stick pan over medium heat, until golden on both sides

To construct the dish –

  1. Season the beef and sear in a hot pan until caramelized on all sides
  2. Brush the beef fillet with St Louis mustard and set aside.
  3. Lay 3 long layers of cling film on a table
  4. Lay the crêpe in the middle of the cling film covering an area enough to cover the beef fillet
  5. Press the duxelles into an even layer on top of the crêpe
  6. Place the beef on top and wrap it in the crêpe and duxelles
  7. Roll it tight in the cling film and allow it 30 minutes to set in the fridge
  8. Lay 3 long layers of cling film on a table
  9. Lay the sheet of puff pastry in the middle of the cling film and egg wash to help it stick
  10. Unwrap the beef and place it in the middle of the sheet of puff pastry then wrap the pastry tightly around the beef
  11. Roll it tight in the cling film and chill in the fridge for 30 minutes to set
  12. Apply a final layer of egg wash on top of the pastry and gently score with a knife
  13. Preheat the oven to 200°C. Cook for around 25-30 minutes or until it reaches 33°C in the center
  14. Rest for 10-15 minutes or until it reaches 42°C to 45°C for medium-rare

Best served with mashed potatoes, Enjoy!