Beef Wellington

Directions

• Preheat the oven to 180c.
• Then start by preparing the onion and mushroom mixture. Get your onion, slice the ends off and peel.
• Add the onion and to food processor;
• Add 200g of washed, chestnut mushrooms;
• Blitz the onions and mushrooms until nicely chopped up;
• Get a non-stick frying pan, place on the hob over a medium heat then put in a knob of butter;
• Once the butter has melted down, the the onion and mushrooms and chuck into the frying pan.
• Give everything a stir then put in the leave from 5 sprigs of thyme.
• Keep stirring the mixture for 10 minutes. If it looks like it’s starting to dry out, keep adding a little bit of butter at a time.
• After 10 minutes, remove the pan from the heat, put it aside and leave to cool.
• Next, get another frying pan. Stick some oil in and leave to heat up until hot.
• Get some juicy fillet stakes, place in the pan and be sure to sear them on all sides (including the edges).
• Once you’re happy and the fillet steaks are brown, Take them off the heat and put aside on a plate.
• We now need to prepare the filling. For each beef wellington, lay out the clingfilm, placing 3 pieces of parma ham (in a row) on top.
• Spoon a quarter of the mushroom, onion and thyme mixture – spreading it on top of the parma ham.
• Place one of the fillet steaks on top of that mixture then spoon out another quarter of the onion and mushroom mixture – spreading it on top of the fillet steak.
• If you have any leftover, try and get some of the mushroom and onions on the side of the steak as well.
• Use the clingfilm to tightly wrap the steak up with the parma ham.
• Place the wrapped up steak aside and now for the next step. Get some pre-rolled puff pastry, lay it out then place the steak on top.
• Using a separate bowl, crack an egg in and whisk up with a folk to make an egg wash.
• Brush the egg wash onto the pastry around the base of the steak. This will be used to help stick the pastry together.
• Get another piece of puff pastry and place on top of the fillet steak.
• Use your hands to make sure the pastry is nice and snug around the fillet until it looks something like this.
• Use a sharp knife to cut the pastry out around the rim of the steak, leaving approx. 1 1/2 cm.
• Run a folk around the bottom, securing he 2 pieces of pastry together.
• Do a final egg wash all over the beef wellington, which will help it go golden brown when in the oven.
• Finally, place the beef wellingtons on some greaseproof or parchment paper, on a baking tray.
• Place in the oven on 180c for between 25 and 30 minutes. Make sure you keep an eye on it because you want to take it out when it’s nice and golden brown.
• Your Beef Wellington is ready!