Beef Wellington- the ultimate

Ingredients for 6

• Beef tenderloin,

• Salt & pepper

• 4x shallots diced

• 800g mushrooms diced

• Garlic cloves x2

• Dijon mustard

• Parma ham

• Puff pastry

Directions

• 

  Step 1

  Have your butcher clean and trim a tenderloin. The portion size we used was to suit 6 people.

• 

  Step 2

  Once the beef is seasoned place in a bag an vacuum seal. Cook the beef for 2.30 at 129*f

• 

  Step 3

  MUSHROOM DUXELLES Whilst your beef is cooking dice the shallots and mushrooms. 1. Put 50g of butter on to a medium heat and cook the shallots until translucent (5-10mins) 2. Add the garlic and cook for a further 2-3 mins 3. Add the mushrooms and cook down until it becomes a paste. 20-30 minutes It is important to get rid of as much moisture as possible until it becomes a paste. Moisture can effect the pasty and cause it to become soggy. 4. Once the paste is formed place on a plate and allow to cool whilst the beef is being sous vide

• 

  Step 4

  Whilst your beef is still in the bath. 1. Lay cling film out on the bench -around 2 layers 2. Place 2 x layers of Parma ham on the cling film

• 

  Step 5

  Lay the cooled mushroom duxelles in a even layer over the Parma ham leaving an inch top and bottom

• 

  Step 6

  1. Take your tenderloin out of the bath. 2. Pat dry and season with salt and pepper 3. Heat a skillet pan on high heat 4. Place oil in pan and a table spoon of butter 5. Brown the whole tenderloin and baste with butter. 6. Take out of the pan and transfer to a plate

• 

  Step 7

  Cover the tenderloin in Dijon mustard and rest for 20 minutes

• 

  Step 8

  Place in the centre of the Parma ham and Wrap tight using the cling film and place in the freezer for 1 hour

• 

  Step 9

  1. Place more cling film on the bench in layers and dust with plain flower. 2. Roll out your shop bought pastry enough to encase the meat 3. Remove the meat from the fridge and remove the cling film 4. Place the meat on the pastry and roll into shape 5. Fold the side and tuck under the bottom. 6. Make and egg glaze from 2 egg yokes. 7. Glaze the wellington and place in the oven for 20-30 minutes at 210*c or until golden brown

• Step 10

• Finishing Steps

• 

  Step 0

  Divide equally and serve

• 

  Step 1

  Cut and serve

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