Contribute something productive you reprobate!!

The leading English language magazine. Now covering Poitou-Charentes, Dordogne, Vendée and Haute-Vienne too!

Living magazine distribution map

Beef Wellington by Nikki Legon

Beef Wellington by Nikki Legon

Beef Wellington - A classic dish that never fails to impress...

 


shutterstock 14401360SERVES 6

 

500g mushrooms finely chopped

25g unsalted butter

2 shallots finely chopped

2 tbsp chopped parsley

1 sprig of thyme; just the leaves

A squeeze of lemon juice

500g of all butter pastry

750g of beef fillet trimmed of fat and taken from the thick end of the fillet

1 tbsp of Dijon mustard

Herb pancakes (see below)

1 egg beaten

 

HERB PANCAKES

50g plain flour

125ml milk

3 eggs beaten

1/2 tbsp of melted butter

1 tbsp of chopped mixed herbs such as chervil, chives and tarragon.

Pinch of salt

 

 

1. To make the herb pancake batter, whizz the flour, eggs, milk and melted butter with a pinch of salt in a blender until smooth. Pour into a jug and
add the chopped herbs.

2. Heat a 15cm crepe pan, add a smear of butter, and pour a thin layer of the batter to make a thin pancake. Continue until you have used all of the batter. You will have more pancakes than you need so choose the thinnest ones for the beef.

3. Fry the shallots and mushrooms in a little butter, until the moisture has evaporated. Add the thyme leaves, parsley, lemon juice and seasoning
and cook for a further two minutes.

4. Sear the beef all over in a little oil in a very hot pan. Leave to cool. Then brush the mustard all over the beef and season.

5. Lay a large sheet of cling film on your kitchen surface and place on it as many pancakes as are needed to wrap around the beef, each one overlapping the other a little.

6. Spread the mushroom filling over the pancakes, and place the beef in the centre. Roll the pancake over the beef using the cling film to help place it over the beef. You need to create a tight neat log and tuck in the ends. Chill for 2 hours.

7. Heat the oven to 200°C.

8. Roll out the pastry, remove the cling film from the beef and place the beef onto the pastry. Roll again into a tight log and tuck in the ends, trimming if necessary. Chill again for 1 hour then brush with beaten egg and score the top.

9. Cook for 30 minutes. The best way to test if the beef is cooked is to stick a skewer into the centre of the meat, count to three, then remove and
place it on your inner wrist. If the skewer is cold the beef will be raw, ifit is warm it will be rare, if it is hot it will be cooked through.
Leave to rest for 20 minutes before carving. Serve with your choice of vegetables.