FILLET OF BEEF WELLINGTON, RED WINE SAUCE

Описание: FILLET OF BEEF WELLINGTON, RED WINE SAUCE 6-8 portions






INGREDIENTS




1.2kg Aged fillet of beef
Mushroom Duxelles (see recipe)
2 ackets of Butter Puff Pastry
Madeira sauce.
2 Egg yolks /wash
6 slices air dried ham
100 gm Big leaf Spinach (blanched and dried)
Salt and Black pepper
Glace Carrots, see recipe
French Beans see recipe




METHOD




Roll out two sheets of silicon paper approximately 30cm by 30cm, take the mushroom duxelles and spread it out on one of the papers then place the other on top and with a rolling pin roll out the duxelles about 5mm thick into an approximate 26cm square. Then place the slices of Parma ham on top to cover all the mushroom duxelles.


Roll out the Puff pastry approximately 30cm by 30cm square, then place onto a piece of double cling film this will help when rolling the pastry up. Then remove the silicon paper from the Air-dried ham side and invert on top of the puff pastry square exactly in the middle. Then remove the silicon paper from the mushroom side and cover that with the blanched leaves of spinach.


Lightly season the Fillet of Beef with salt and black pepper and place it exactly in the middle of the mushroom duxelles, check that at either end of the beef fillet the pate will cover it when rolled.


Brush one side of the pastry with Egg wash and then roll the Pastry over the fillet to meet at the other side and seal well, crimp the seal carefully then roll the Wellington so the seal is facing down, cut off any excess pastry at either end before egg washing and finally crimp to seal. Place the Wellington carefully onto a non-stick baking tray and brush with Egg wash all over, then with the excess pastry cut it into 1cm thick strips and Criss cross the wellington with the pastry, again brush with Egg wash.


Place the Wellington in the fridge until ready to Bake, remove from the fridge 30 minutes before baking.


Bake at 190c for 45-50 minutes or until a core temperature of 57c for M/Rare or 60c for medium. When the Wellington is ready remove from the oven and allow at least 20 minutes for the Wellington to rest before carving.




To Serve




Carve the end of the Wellington off first, then carve 2 - 2.5cm slices place them on the plate and sauce with the Madeira sauce. Serve with Roast potatoes and french Beans and Glazed Carrots.








MUSHROOM DUXELLE




500 gm Button chestnut mushrooms, sliced
100 gm Chopped shallots
20 gm Grated garlic
40 gm Butter
25 gm Panko breadcrumbs
15 gm Egg white
2 gm Chopped parsley
2 gm Sea salt
8 turns of the Black pepper mill




METHOD
In a large frying pan sweat the garlic and shallots in the butter for 2/3 minutes, add the mushrooms and salt and pepper and cook down until the mushrooms are dry, then add the panko crumb and cook out for a further 2 minutes.


Place the mixture in a food processor and blitz until a fine pate like texture is achieved, remove the duxelles and place in a bowl add the egg white and mix in thoroughly, allow the duxelles to cool then add the parsley and correct the seasoning.




RED WINE SAUCE


500 ml Beef Stock
200 ml Chicken stock
400 ml Good quality red wine
25 ml Cab Sauvignon Vinegar
100 gm Sliced shallots
100 gm Butter




METHOD
In a heavy bottom pan add 50 gm of butter and fry the shallots until they caramelise, then add the Vinegar, and reduce , then add the Red wine and reduce back by 3/4s.


Add the Stocks and again reduce back by half, pass the sauce through a fine chinois and place back into a clean pan, season, add more butter if required and correct the thickness.






GLAZED HERITAGE CARROTS 8 PORTIONS


900 gm heritage carrots, peeled and cut into 2cm wedges.
50 gm lightly salted butter
25 gm golden granulated sugar
Good pinch of salt.
Water




Barely cover the carrots with water, add the sugar butter and Sea salt.


Boil gently for 5-6minutes until just cooked (with a bite) remove the carrots and reduce the liquid by 2/3rds. When you are ready to serve the carrots reheat in the glazing liquor.




FRENCH BEANS ex fine


2 x 200 gm packets of Extra Fine French Beans
25 ml Ex Virgin olive Oil.
Sea Salt
Black pepper




Place into Boiling water and boil vigorously for 2 minutes.
Refresh in cold running water and drain well .
Reheat in a little olive oil Sea salt and black pepper.