Beef Wellington
Ingredients:
| Fillet Steak | 4 | ||
| Salt & Pepper | |||
| Olive Oil | |||
| Mustard | |||
| Black Mushrooms | 500g | ||
| Parma Ham | 2 | ||
| Puff Pastry | 1 | ||
| Eggs | 3 |
Method:
1 . Preheat the oven to 180°C (350°F)
2 . Season the beef fillet
3 . Heat some olive oil in a pan
4 . Seal the meat
5 . Brush on mustard (don’t care what Ramsay says, use you favourite mustard)
6 . Slice the mushrooms and blitz
7 . Place the mushrooms in a hot pan and let the water evaporate
8 . Lay out some cling film
9 . Lay down the Parma Ham
10 . Spread the mushrooms on
11 . Centre the beef fillet
12 . Roll it all up
13 . Chill in the fridge for 20 minutes
14 . Layout the puff pastry
15 . Place the beef in the middle
16 . Brush on the egg wash
17 . Roll & Tuck
18 . Chill in the fridge for 10 minutes
19 . Glaze with some more egg wash
20 . Score & Salt
21 . Stick in the oven at 180°C (350°F) for 20 – 25 minutes
1 . Preheat the oven to 180°C (350°F)
2 . Season the beef fillet
3 . Heat some olive oil in a pan
4 . Seal the meat
5 . Brush on mustard (don’t care what Ramsay says, use you favourite mustard)
6 . Slice the mushrooms and blitz
7 . Place the mushrooms in a hot pan and let the water evaporate
8 . Lay out some cling film
9 . Lay down the Parma Ham
10 . Spread the mushrooms on
11 . Centre the beef fillet
12 . Roll it all up
13 . Chill in the fridge for 20 minutes
14 . Layout the puff pastry
15 . Place the beef in the middle
16 . Brush on the egg wash
17 . Roll & Tuck
18 . Chill in the fridge for 10 minutes
19 . Glaze with some more egg wash
20 . Score & Salt
21 . Stick in the oven at 180°C (350°F) for 20 – 25 minutes
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