Beef wellington used to be an extremely popular dish some years ago. It’s lost its popularity over the years, but it can still be popular on a cold day. It makes for great comfort food! Read on to find out how to make this dish the easy way:
For the Sauce You’ll Need:
- 300 ml of beef stock.
- 200 ml of your favourite red wine.
For the Rest You’ll Need:
- 1 egg, beaten for glazing.
- Plain flour.
- All butter pastry.
- Slices of ham.
- Thyme leaves.
- Chestnut mushrooms, chopped.
- 25g of butter.
- Porcini mushrooms.
- 2 tablespoons of sunflower oil.
- Start off by seasoning the beef with a little black pepper. Heat up your oil in a frying pan, and sear the meat for around 30 seconds. Leave it to cool.
- Soak your porcini mushrooms in a cup of boiling water until they are soft. Remove the liquid, dry your mushrooms, and chop them up small. Keep the liquid you soaked them in.
- Heat up your butter, and add your mushrooms and thyme. Cook this until it’s golden and the pan isn’t wet anymore. Leave it to cool. Keep a quarter of mushrooms in the pan.
- Use clingfilm to cover the area you’re working. Place your ham on top, and then spread with 3 quarters of the mushroom mixture you made earlier. Sit your meat on top of this and spread it with the rest of the mushrooms. Roll the ham around the beef using some clingfilm, then wrap tightly and pop in the fridge for 10 minutes.
- Put aside a quarter of your pastry. Flour your surface, and then roll the rest of it into a square big enough to wrap your fillet. Trim it if you need to, to neaten it up. The edges that will be joined should be thinner.
- Take the clingfilm off the beef and position in the centre of your pastry. Wrap it up with the beef, making sure the edges meet. Brush with beaten egg. The ends should be folded as you’d fold a parcel.
- Transfer this to a greased tray. Roll out the rest of the pastry and cut into shapes in order to decorate your beef wellington. Brush it all over with egg, apply your decorations, and repeat. You can then chill this for up to 12 hours, but it should be left for at least 20 minutes.
- Preheat your oven. Once heated, roast your wellington for 10 minutes, reduce the heat and cook for another 20-25 minutes, depending on how you like your meat.
- Leave your wellington to rest for 10 minutes while making the sauce. Pour your wine into a pan with the mushrooms you saved, and then boil and simmer until you have 1 tablespoon of wine left. Add stock and mushroom liquid. The sauce should go syrupy after 10 minutes. Stir in a little butter and you’re done!
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