Beef Wellington Recipe

INGREDIENTS:

• 580g beef topside/ toprump (not recommended, use beef fillet instead)
• 1 tbs English mustard
• A pinch of salt
• A pinch of freshly ground black pepper
• 90g Chicken liver pate
• 375g puff pastry (store bought, ready rolled)

Mushroom duxelle:

• 25g dried wild mushrooms
• 250g button mushrooms - finely chopped
• 150g (about 5) shallots - finely chopped
• 1 spring thyme - stems removed, use only leaves
• Salt
• Freshly ground black pepper

For herb crepes:

• 50g plain flour
• 125ml milk
• 1 egg
• 1 tbs mixed herbs
• 1/2 tbs butter - melted

INSTRUCTIONS:

For beef:

1. Sear beef on all sides on a very hot pan.
2. Remove any strings.
3. Mix together mustard salt and pepper. Rub this all other beef and leave to cool.

For mushroom duxelle:

1. In a bowl, add in dried mushrooms and enough water to cover mushrooms. Soak until soft (about 1 hr).
2. Remove dried mushrooms and squeeze dry and chop finely. Save soaking water for later use.
3. Heat up a bit of oil in a pan.
4. Add shallots, fry until soft and translucent.
5. Mix in button and dried mushrooms, stir fry until soft.
6. Add soaking water, leave to cook until all the liquid has evaporated, leaving a thick paste.
7. Add the thyme leaves and some seasoning and keep cooking for a few minutes. Cool.

For herb crepes:

1. Whisk together flour, milk and egg until smooth.
2. Mix in mixed herbs. Leave to rest in the fridge for about 30 mins.
3. After resting, add melted butter into the crepe butter.
4. Heat up a 15cm pan and oil it lightly.
5. Pour in enough batter (about 3/4 to 1 ladle) to make a thin layer on the base of the pan, cook until the top surface sets and then turn over and cook briefly.
6. Remove and repeat with the rest of the batter. This will make a couple more than you need so choose the thinnest ones for the recipe.

To assemble:

1. Lay a large sheet of cling-film on a kitchen surface and put two crepes down on it, overlapping a little.
2. Spread pate evenly onto crepes.
3. Spread the mushroom mixture over pate.
4. Put the beef on one end of the crepes.

1. Roll the cling-film up, taking the crepe with it, to wrap the beef completely into a nice neat log. 2 15cm crepes weren't enough, I had to patch it up with another 1/2 crepe.
2. Chill for 1 hour.
3. Roll out pastry, remove the clingfilm and wrap the beef in the pastry like a parcel, with the ends tucked under.
4. Trim to keep it nice and neat.
5. Brush with egg, score with shallow lines across the top and chill for 20 minutes.
6. Preheat oven to 200°C.
7. Cook for 20 mins or until the pastry is nice and browned. The best way to test if the meat is done to your liking is to neatly and carefully stick a skewer into the beef, count to three and then test it against your inner wrist. If it is cold, the beef will be raw, if it is warm then the beef will be rare and if it's hot, it'll be cooked through.
8. Let rest for 20 mins before carving.

Source: Pig Pig's Corner

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