Beef Wellington traditionally uses finest fillet of beef but.........
.....take a piece of good quality topside, try to get the 'strip' cut that supermarkets are doing these days....long and thick.
Seal the meat in hot oil with a little butter in a large frypan. Put on a roasting tray and into a hot oven (220C) for 20 mins (increase time if you prefer well done meat).
While the meat is roasting, make mushroom paté. Finely chop mushrooms, heat butter in a pan, add shallots and cook till soft. Add mushrooms and cook till juices run then raise temperature to boil off juice.
Mix together 2 egg yolks, 5 tblsp of cream and 2 oz breadcrumbs (you can also add a spoonful of brandy if you like).....add the mushrooms and combine into a paste. Allow to cool
Take the meat from the oven and allow to cool.
Roll out a large square of puff pastry (buy it - dont make it) and brush a little melted butter on the surface. Place the joint in the middle, spread the sides and top of the meat with mushroom paté, season with salt and fresh ground black pepper, then wrap the meat in the pastry to make a big pasty. Wet the edges of the pastry to seal them, making sure the meat is completely covered.
Egg wash the pastry for colour and place on a baking sheet
Into the oven at 190C for 40 mins or till the pastry is golden brown.
It looks ambitious at first sight, but is great for a special occasion or family get-together.
Free Forum Hosting
Important Announcement
