Recipe for Beef Wellington

Ingredients(8)

• 1kg SPAR Steak Co. beef fillet
• salt and pepper, to taste
• 2 tablespoons olive oil

 

Mushroom Duxelle

• 500g SPAR Freshline mushrooms
• 1/4 cup SPAR Freshline onion, roughly chopped
• 1 clove garlic
• 6-8 slices Parma ham/Prosciutto
• 3 tablespoons wholegrain mustard
• 1 sheet puff pastry, thawed and kept cold
• 2 SPAR eggs, beaten

 

Method

Fillet

1. Generously salt and pepper your fillet.
2. Heat the olive oil in a large frying pan over a medium high heat.
3. Sear the fillet on each side until it gets a brown crust all over.
4. Remove from the heat and set aside.

Mushroom Duxelle

1. In a food processor, add the mushrooms, onion, and garlic.
2. Pulse until it becomes a puree.
3. Heat a frying pan on a medium high heat and add the mixture.
4. Fry until all the moisture has evaporated.
5. Remove from heat and set aside to cool.

 Assemble

1. Roll out some plastic wrap and lay the ham evenly and overlapped onto the plastic.
2. Spread the mushroom mixture on top leaving a 2.5 cm border from the sides.
3. Rub the mustard onto the fillet and roll the fillet up in the ham and mushroom mixture folding up the sides around the fillet as you roll.
4. Wrap the plastic wrap tightly around the beef and refrigerate for 30 minutes.
5. Preheat oven to 200C.
6. Roll the cold puff pastry sheet out onto a lightly floured surface.
7. Place the fillet in the centre and brush the egg mixture around the fillet on the sheet.
8. Roll the fillet tightly in the pastry.
9. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
10.  Bake until the pastry is golden +- 45 minutes.
11. Remove the fillet from the oven and let it rest for 10 minutes before slicing.