BEEF WELLINGTON

Beef wellington, a British dish, a beef fillet is wrapped in a pate` and then in ham or crepes and then wrapped in puff pastry. It looks very complicated but I bet if all your ingredients are on hand, you can make this stunning main on any special day as I did on the Valentines day for my husband and son. Go through each step and try to make it. The most important thing about beef wellington is that it is always served from rare to medium rare ( pinkish in the centre ) in the middle. 

Serves 3

Time: 45-60 minutes ( preparing+ cooling+ baking)

For the fillet

800 grams beef fillet cut in equal portions

1 tbs dijon mustard

250-300 grams button mushrooms

Salt & pepper

Proscuitto ham slices

500 grams puff pastry or 2 rolls puff pastry dough sold in the freezer section

Method

Heat a heavy bottomed pan and sear the seasoned beef fillet quickly and set aside to cool completely. Then, rub the mustard sauce all over and keep it in the fridge for 10 minutes so that the meat is completely cooled.

In a food processor, tip the washed mushrooms and process them to a semi fine paste.

Cook this mushroom paste in a pan without any fat or oil, you do this to evaporate the moisture from the mushrooms. Cool it after cooking. 

Now take a cling film arrange the prosciutto ham on it. 

Apply the mushroom pate on the ham.

Now arrange the beef fillets on the ham and mushroom pate. Using the cling film from the edge roll the beef tightly and refrigerate it.

For assembling the wellingtons, thaw the puff pastry, brush the egg wash on the sides of the puff pastry. Take another slice of puff pastry on the beef fillet. Seal the edges and tuck them underneath. 

Brush the beef wellingtons with the egg wash and then score the top of the puff pastries. Refrigerate for 10 minutes.

Bake in a preheated oven at 200'C for 20 - 25 minutes. Remove from the oven and let it rest for 15 minutes. 

Serve with Dauphinoise potatoes and some greens on the side.