CHEF FEATURE
BEEF WELLINGTON WITH RED WINE SAUCE
“ We buy fresh fish and specialty ingredients at local markets on port stops during the World Voyage to complement the region we ’ re in ”
INGREDIENTS
FOR THE BEEF WELLINGTON 14 oz . beef fillet olive oil , for frying 2 tbsp . English mustard
8 oz . mixture of wild mushrooms , cleaned and finely chopped
1 thyme sprig , leaves only 18 oz . puff pastry flour , for dusting 8 slices of Parma ham
2 egg yolks , beaten with 1 tbsp . water and a pinch of salt
FOR THE RED WINE SAUCE 2 tbsp . olive oil
8 oz . beef trimmings ( ask the butcher to reserve these when trimming the fillet )
4 large shallots , sliced 12 black peppercorns 1 bay leaf 1 thyme sprig splash of red wine vinegar 26 fl . oz . red wine 26 fl . oz . beef stock
MARK OLDROYD
METHOD
01 Wrap the beef tightly in a triple layer of cling film to set its shape , then chill overnight .
02 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 . Brush liberally with the mustard .
03 Fry the mushrooms and thyme in a hot pan
with a little olive oil and a pinch of salt and pepper . When the mushrooms begin to release their juices , continue to cook over a high heat for around 10 minutes until the excess moisture has evaporated and you ’ re left with a mushroom paste ( known as a duxelle ). Remove the duxelle from the pan and leave to cool .
04 Cut the puff pastry in half . Place on a lightly
floured work surface and roll each piece of pastry into a rectangle . Put in the fridge to chill .
05 Lay a large sheet of cling film on a work
surface and place 4 slices of the Parma ham in the middle , overlapping them slightly , to create a square . Spread half the duxelle evenly over the ham . Season the beef fillets , then place them on top of the mushroom-covered ham . Use the cling film to help roll the Parma ham over the beef , then roll to get a nice , evenly thick log . Tie the cling film . Repeat this step with the remaining Parma ham , duxelle and beef fillet . Chill for at least 30 minutes .
06 Remove the pastry from the fridge and brush
with the egg wash . Remove the cling film from the ham-wrapped beef fillets , then wrap a rectangle of pastry around each one . Trim the pastry and brush all over with the egg wash once more . Cover with cling film and chill for at least 30 minutes .
07 Meanwhile , make the red wine sauce . Heat
the oil in a large pan , then fry the beef trimmings for a few minutes until browned on all sides . Stir in the shallots , peppercorns , bay leaf and thyme and continue to cook for around 5 minutes , stirring frequently , until the shallots turn golden-brown .
08 Pour in the vinegar and let it bubble for a few
minutes until almost dry . Add the wine and boil until almost completely reduced . Add the stock and bring to the boil again , then lower the heat and simmer gently for around 1 hr , removing any film from the surface , until you end up with the desired consistency . Strain the liquid through a fine sieve lined with muslin . Check the seasoning and set aside .
09 Heat oven to 390 º F . Score the pastry lightly
and brush with the egg wash again , then bake for 15-20 minutes until the pastry is golden-brown and cooked through . Rest for 10 minutes , then carve .
10 Meanwhile , reheat the red wine sauce . Serve the beef Wellingtons alongside the sauce .
TOP THREE
01
02
03
WHAT IS THE ONE INGREDIENT YOU COULDN ’ T LIVE WITHOUT ?
Cheese ! Roquefort and well-aged , sharp cheddar .
WHICH CITY IN THE WORLD HAS THE BEST FOOD ?
Vegas . Whatever you want — it has it !
WHICH DRINK MAKES THE PERFECT SUNDOWNER ?
A mojito .
CONTACT OUR AGENCY TODAY 33