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    ChefBlast BeefWellington en Imperial

    Uploaded by

    nicheabarry

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    ChefBlast BeefWellington en Imperial

    Uploaded by

    nicheabarry
    3 views1 page

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views1 page

    ChefBlast BeefWellington en Imperial

    Uploaded by

    nicheabarry

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Beef Wellington

    Method
    1 - Wrap each piece of beef tightly in a triple layer of cling
    film to set its shape, then chill overnight.
    2 - Remove the cling film, then quickly sear the beef fillets
    in a hot pan with a little olive oil for 30-60 seconds until
    browned all over and rare in the middle. Remove from
    the pan and leave to cool.
    3 - Finely chop the mushrooms and fry in a hot pan with a
    little olive oil, the thyme leaves and some seasoning.
    When the mushrooms begin to release their juices,
    continue to cook over a high heat for about 10 minutes
    until all the excess moisture has evaporated and you are
    left with a mushroom paste (known as a duxelle).
    Remove the duxelle from the pan and leave to cool.
    4 - Cut the pastry in half, place on a lightly floured surface
    and roll each piece into a rectangle large enough to
    envelop one of the beef fillets. Chill in the refrigerator.
    Serves 4 5 - Lay a large sheet of cling film on a work surface and
    Ingredients place 4 slices of Parma ham in the middle, overlapping
    them slightly, to create a square. Spread half the
    duxelle evenly over the ham.
    Beef Wellington
    2 x 14 Ounces Beef fillet 6 - Season the beef fillets, then place them on top of the
    Olive oil, as needed, for frying mushroom-covered ham. Using the cling film, roll the
    1 Pound Wild Mushrooms, cleaned Parma ham over the beef, then roll and tie the cling film
    1 Thyme sprig, leaves only to get a nice, evenly thick log. Repeat this step with the
    2 10”x10” Puff pastry other beef fillet, then chill for at least 30 minutes.
    8 Slices of Parma ham 7 - Brush the pastry with the egg wash. Remove the cling
    2 Eggs, yolks only, beaten with 1 tbsp water film from the beef, then wrap the pastry around each
    and a pinch of salt ham-wrapped fillet. Trim the pastry and brush all over
    Sea salt, to taste with the egg wash. Cover with cling film and chill for at
    Black pepper, fresh ground, to taste least 30 minutes.
    Red wine sauce, as desired
    8 - Meanwhile, make the red wine sauce. Heat the oil in a
    Red Wine Sauce large pan, then fry the beef trimmings for a few
    7 Ounces Beef trimmings minutes until browned on all sides. Stir in the shallots
    2 Tablespoons Olive oil with the peppercorns, bay and thyme and continue to
    4 Shallots, peeled and sliced cook for about 5 minutes, stirring frequently, until the
    12 Black peppercorns, whole shallots turn golden brown.
    1 Bay leaf
    1 Thyme sprig 9 - Pour in the vinegar and let it bubble for a few minutes
    Splash Red wine vinegar until almost dry. Now add the wine and boil until almost
    750ml Red wine completely reduced. Add the stock and bring to the boil
    3 ¼ Cup Beef stock again. Lower the heat and simmer gently for 1 hour,
    removing any scum from the surface of the sauce, until
    you have the desired consistency. Strain the liquid
    through a fine sieve lined with muslin. Check for
    seasoning and set aside.
    10 - When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again,
    then bake at 400 degrees for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes
    before carving.
    11 - Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.

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