Beef Wellington in Wonderland!
Beef Wellington - A Wonderland Recipe Pookie Style!
1.5kg beef fillet
1kg mixture of wild mushrooms, cleaned
4 cloves of garlic chopped
2 large onion chopped
2 shots of whiskey
Cooking oil, I use olive oil
2 sprig of Rosemary
10 crepe or pancake
12-16 slices of Parma ham or enough to cover the beef
800-1Kg puff pastry
2-4 egg yolks, beaten with 1 tbsp water and a pinch of salt
Freshly ground black pepper
Finely chop the mushrooms, onions, shallots and garlic and fry in a hot pan with a little olive oil, add some whiskey and season. Cook over a medium-high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (call Duxell). Leave this to cool down (you can place this in the fridge).
Make your pastry in advance, wrap in cling film and keep in the fridge until ready to use to wrap the beef (Or buy the ready to roll pastry).
Generously season the fillet of beef with Salt and Pepper. Sear the beef fillet in a medium-high hot pan with a little olive oil until browned all over and rare in the middle.( I think around 45sec-1 minute each side). Remove from the pan and rest for a bit. Then, whilst still warm, brush the English mustard all over the beef then leave to cool.
Lay a large sheet of cling film on a work surface and place 8-10 Pancakes or Crepes on over-lapping with each other. Then place 12 slices of Parma ham in the middle, overlapping them slightly, to create a rectangular shape on the table top. Spread the cold Duxelle evenly over the ham. Place the cool beef fillet on top of the mushroom-covered ham and Crepes. Using the cling film, roll the Crepe & Parma ham over the beef, then roll and tie the cling film to get a nice firm thick log shape. Chill for an hour.
Roll out your pastry into a rectangle large enough to envelop the beef fillet. Remove the cling film from the beef. Then roll the fillet, wrapping the pastry around the crepe covered fillet as you go. Trim the pastry and brush all over with the egg wash. (I did a few strips to make a lattice over the pastry and brush with egg wash for decoration). Season the pastry log with Salt, cover with cling film and chill for at least 30 minutes.
When you are ready to cook the Beef Wellington, score the pastry lightly and brush with the egg wash again, then bake at 190°C for 20-25 minutes until the pastry is golden brown and cooked. Check the centre of the meat with the a probe, the temperature should be around 60-65c for Medium. Rest for 10 minutes before carving and serve.
Red Wine Jus
2 tbsp olive oil
200g beef trimmings+bone
2 large shallots, peeled and sliced
Splash of red wine vinegar
2 cups of red wine
2 cups of port/sherry
2 cups beef stock
Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots and continue to cook for a while..stirring frequently, until the shallots turn golden brown.
Pour in the wine and port and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 45 minutes.
Strain the liquid through a sieve. Put seasoning in and add a healthy knob of butter just before serving (this will give it a shimmer and velvety texture)... and that's ready.