התמונה להמחשה בלבדBeef Wellington
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In beef wellington, mushrooms, tbsp English Mustard and Dash Olive Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
- 2Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Take the beef out of the pan and leave to cool, then brush all over with the mustard.
Nutrition
- Calories
- 1800
- Protein
- 100g
- Carbs
- 8.7g
Recommended Equipment & Products
Chef tips
To ensure the pastry stays crisp and golden, make sure to cook the mushroom duxelles until all the liquid has evaporated and it is completely dry before spreading it over the beef. For a kosher version, use a non-dairy puff pastry and replace the traditional prosciutto with thin slices of smoked goose breast to add a rich flavour and aroma to the dish.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In beef wellington, mushrooms, tbsp English Mustard and Dash Olive Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
