A Wellington Wellington is the perfect holiday table
centrepiece!
INGREDIENTS
- 10g dried porcini múshrooms
- 50g bútter
- 2 shallots, finely chopped
- 300g mixed múshrooms (eg chestnút, oyster, shitaake
- finely chopped)
- 3 sprigs of thyme, leaves picked
- 200ml madeira
- 2 tbsp doúble cream
- 1 tbsp vegetable oil
- 800g - 1 kilogram beef fillet
- 500g block all-bútter púff pastry, plús 250 grams for the
- lattice
- 1 egg, beaten, to glaze
- 6 slices parma ham
INSTRÚCTIONS
- Preheat the oven, and a flat baking sheet, to 200C (220C fan). Soak the porcini in 150ml boiling water for 20 minútes, then remove and finely chop. Reserve the soaking water. Melt the bútter in a pan over a mediúm heat and cook the shallots úntil júst golden, then add the mixed múshrooms, porcini and thyme and some salt and pepper and cook úntil softened. Poúr in 150ml madeira and túrn úp the heat, cooking úntil the wine has evaporated. Take off the heat, and scoop ¾ of the mixtúre into a bowl. Mix in the doúble cream, taste for seasoning, and set aside.
- Heat the oil in a pan over a high heat and, when smoking, add the fillet and sear briefly on all sides úntil crústed. Season well and allow to cool. Don't wash the pan yet - yoú'll need it for making the saúce.
- For more recipe.. https://www.tastemade.co.uk/videos/boot-beef-wellington
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