Beef Wellington Recipe

How to make it

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• Take lean, finely-grained beef 'fillets'
• Season with salt and pepper
• Place olive oil in a frying pan, and sear the meat to hold juiced in.
• Remove from heat.
• Coat the meat well with English mustard
• The mushrooms:
• Coarsely chop Portobello mushrooms, then place into food processor
• Add salt to season and help remove excess water.... chop finely in processor
• Drain off the excess water.
• Place mushrooms into the frying pan, ADDING NO OIL OR BUTTER.
• Fry until tender and darkened
• To assemble:
• Lay out a piece of plastic food wrap.
• Place several slices of Prosciutto (parma Ham) flatly on the plastic.
• Coat generously with the mushroom mixture.
• Place the fillet of beef on top, in the center.
• Roll this with the plastic to form a neat package.
• Refrigerate 20 minutes, then remove from refrigerator.
• The Puff Pastry:
• roll it out to form a square
• Unwrap the beef fillet
• Place the beef onto the pastry, in the center.
• Egg wash ---- whisk whole egg and liberally brush the over edges of the pastry around the beef
• I used a pastry recipe from grouprecipe.com. One that was really easy and there are some good ones
• Roll the pastry up like a package, sealing with the egg wash.
• Trim off loose overlap, and tuck ends under to seal the package
• Chill for five minutes, then remove from refrigerator.
• GLAZE the package with more egg wash
• SCORE the package with a sharp knife to create a pleasant 'design' on the pastry
• Season with rock or coarse salt.
• Place into the oven at 350*F, and bake until golden brown.
• Let rest 10 minutes before slicing
• Slice thickly, about 1 inch thick for each piece.

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