I have never heard about Beef Wellington before. I have never tasted it before, never ever even seen it on the menu at a restaurant.
Then I got Zola Nene’s cookbook and I came across it.
Now on Sunday’s like family tradition, my gran, my mum and myself, we serve roast meat with gravy.
Why not change things a bit??? Firstly let me tell you, theres a lot of parts that make up the final beef wellington, but it is so worth it. The only problem I had was my pan was not big enough for the whole fillet, so I actually had to cut the fillet in half and sear it in two parts.
- 500g x beef fillet.
- Salt and pepper to season.
- 1 x onion, finely chopped.
- 30ml x thyme.
- 300g x mushrooms chopped.
- Slices of parma ham, enough to cover the length of your fillet.
- Dijon mustard.
- Cake flour for dusting.
- 2 x 400g rolls of story bought puff pastry.
- 1 x large egg, beaten.
- Generously season your fillet with salt and pepper.
- Sear both sides of the fillet and allow to rest on a plate.
- Heat some oil in a pan, saute the onions till transparent.
- Add the thyme, mushrooms and cook till the mushrooms are tender.
- Season with salt and pepper and mix well.
- Remove from the heat and set aside till it cools to room temperature.
- Lay a large piece of cling wrap on your work surface.
- Lay slices of Parma ham on the cling wrap, making sure the slices overlap each other.
- Spread the mushroom mixture evenly over your ham.
- Spread the mustard on both sides your fillet, before laying the fillet down on the mushroom mixture.
- Using the cling wrap, tightly roll up the fillet in the ham.
- Pop into the fridge for about an hour or even over night.
- When you are ready.
- Grease your baking tray and lay a layer of baking paper on the tray.
- Sprinkle some cake flour over the paper.
- Place the first layer of puff pastry ontop of the flour mixture.
- Remove the fillet wrap from the fridge, carefully pull off the cling wrap.
- Plop the fillet wrap in the centre , using the beaten egg around the pastry edges.
- Place the second layer of the puff pastry over the fillet wrap.
- Cut off the excess pastry and using a fork, gently press down all around the edges to seal the parcel.
- Score the top, with a sharp knife, careful not to cut too deep to expose the fillet.
- Pop into a preheated oven and bake at 180 degrees till the top is golden brown.
- Allow the wellington to rest for 15 minutes, before slicing.