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May 24, 2015 | by  | in Food |
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Recipe: Beef Wellington

Okay, getting a little fancy this week. It’s an intimidating dish, especially if you’ve ever watched Hell’s Kitchen, but don’t panic. Find someone you want to impress (or a few of them, this recipe is enough to serve four rather hungry people at least), and make this for them. You’re going to look awesome when you pull this off. You got this!

You’ll need:

For mushroom duxelles:

  • 300g mushrooms, coarsely chopped
  • 1 tbl extra-virgin olive oil
  • Salt and pepper to season

For herb crepe:

  • 1/2 cup plain flour
  • 2 eggs
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp chives, minced
  • 1/2 cup milk
  • 1/4 cup water
  • 4 tbsp butter, melted

For Beef Wellington:

  • 500g beef fillet
  • Salt and pepper to season
  • 2 tbsp olive oil
  • 1/4 cup whole-grain dijon mustard
  • 1 packet prosciutto
  • 1 large sheet puff pastry, thawed
  • 1 egg yolk
  • 1 tbsp milk

To serve with:

  • Roasted veggies of choice

How to:

  1. Put your oven on 200 degrees.
  2. Make the mushroom duxelles by blitzing everything together in a food processor. Fry on a medium heat until all the water has evaporated and set aside to cool.
  3. Make the herb crepe by whisking together the flour, eggs, sugar, salt and chives. Whisk in the butter, water and milk. Put your most non-stick pan onto a medium heat. Use about ¼ cup of batter at a time, pour it into the centre of the pan. Roll the batter around the pan until it’s set. Flip the crepe when the edges start to curl in and look a little crispy. Use a spatula and your hands and be gentle with it—it’s thin! Fry for about 30 seconds on the other side and flip it onto a plate to cool. Repeat.
  4. Season the beef. Sear it in a hot pan on all sides, then rub the mustard all over it. Set aside.
  5. Lay out the crepes so they’ll wrap around the entire beef fillet. Spread the duxelles evenly over the crepes, then layer the prosciutto on top. Lay the beef on top, and wrap it up tightly to form a little parcel.
  6. Lay out the puff pastry on some baking paper. Put your parcel in the middle, folded ends down, and wrap as tightly as you can.
  7. Seal the edges solidly so it doesn’t open in the oven and get all ugly.
  8. Whisk together the egg yolk and milk to make a glaze. Use a pastry brush if you have one, or just whatever. Refrigerate for 5 minutes.
  9. Bake for 25–35 mins. The pastry will be really golden brown by the time the beef inside is about medium-rare.

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