🇬🇧 Beef Wellington

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in lg. pan; quickly fry seasoned beef everywhere until it’s brown. Remove & cool. (This merely to sear beef & seal those juices in; you don’t need to cook meat during this period.) Brush generously together with mustard.

Step 2

Roughly chop mushrooms; blend in food processor to make a purée. Scrape lots into a hot, dry pan & permit the water to evaporate. When sufficiently dry (a combination should be sticking together easily), reserved & cool.

Step 3

Roll out a generous amount of cling film; set down the four slices of Parma ham, each of them slightly overlapping the very last. With a pallet knife spread mushroom mixture evenly on ham.

Step 4

Place beef fillet at center. Keeping a strong hold in the cling film on the surface edge, neatly roll Parma ham & mushrooms above beef in a tight barrel shape. Twist ends to secure cling film.

Step 5

Refrigerate (10-15 min.) this permits the Wellington to set & helps maintain shape.

Step 6

Roll out your pastry quite thinly to some size that could cover your beef. Unwrap the meat from your cling film. Egg wash the sting of the pastry and put the beef in between.

Step 7

Roll pastry, cut any excess over ends & fold neatly on the ‘underside’. Turn over; egg wash the top. Chill again to allow pastry to cool, (5 min.) Egg wash again before baking at for (35-40 min.) Rest (8-10 min.) before slicing.

Step 8

Parboil potatoes in salted water. Quarter them & leave skin on. Sauté in coconut oil & butter with all garlic and thyme, until browned & cooked through. Season. (Remove thyme & garlic before serving.)

Step 9

Separate exterior leaves from baby gem (leaving sm. inner ones for salads); extremely quickly sauté them in the pan with EVOO, a little salt & pepper –

Step 10

Serve hearty slices from the Wellington alongside sautéed potatoes & wilted baby gems. (A classic mustard vinaigrette is really a great dressing.)

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