Beef Wellington with Red Wine Jus

Impress your guests with juicy Beef Wellington with red wine sauce on the side. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug!

Ingredients

For the Beef Wellington

800 g
Beef Fillet, middle section
Freshly Ground Black Pepper
500 g Butter Puff Pastry
4 thin Pancakes (shop bought) or homemade
6-8 slices of Parma Ham
100 g smooth Chicken Liver Pate
3 Egg Yolks

For the Mushroom Duxelle

3 Cloves of Garlic, peeled and chopped finely
1 Onion, peeled and chopped finely
10 g Unsalted Butter
350 g Button Mushrooms, chopped very finely
10 g Parsley, chopped
Sea Salt & freshly Ground Black Pepper

For the Jus

500 ml Beef Stock
150 ml Red Wine
2 Tsp Balsamic Vinegar
f25 g Unsalted Butter

Method

For the Mushroom Duxelle

Fry the Onions and Garlic in Butter until softened, about 5 minutes
Add the Mushrooms and cook over a high heat until dry, about 8-10 minutes
Stir in the Parsley and season to your taste
Set aside to cool

For the Beef Wellington

Season the Beef with Pepper then place in a hot frying pan over a high heat
Brown the meat on all sides . We only wish to brown the meat and not cook it. May take 3-4 minutes in total
Leave to cool
Lay a sheet of clingfilm on a work surface
Arrange 4 Pancakes overlapping in the centre
Place the slices of Parma Ham on the pancakes in slightly overlapping rows
With a palette knife spread the Mushroom paste evenly over the Ham
Spread half of the Pate over one side of the Beef Fillet
Then place the pate side down on the Parma Ham
Spread the remaining Pate over the Beef
Keep a tight hold of the clingfilm and roll the pancakes and it filling around the Beef Fillet to form a tight barrel shape
Twist the ends of the clingfilm to secure in place
Place in the fridge for 30 minutes
Roll out the Puff Pastry to about 5 mm on a lightly floured surface
Remove the clingfilm from the Beef
Lay in the centre of the Pastry
Brush the surrounding surfaces with Egg wash
Fold the ends over, then wrap the Pastry around the Beef cutting off any excess
Turn over so that the seam is underneath
Place on a baking tray
Brush the Pastry all over with Egg wash
Chill for about 15 minutes to allow the Pastry to rest
Heat the oven to 200 degrees C
Lightly score the Pastry at 1 cm intervals and glaze again with Egg yolk
Bake for 25-30 minutes
Lower the temperature to 180 degrees C
Cook for a further 15 minutes
Allow to rest for 30 minutes before slicing

For the Jus

Place the Stock and Red Wine in a saucepan and bring to the boil
Reduce the liquid by about two thirds
Add the Balsamic Vinegar and Butter
Whisk well to dissolve
Season the jus to your taste
Enjoy with seasonal vegetables of your choice

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