Beef Wellington with Sautéed potatoes and wilted Baby Gem lettuce
Serves 2
INGREDIENTS:
400g Beef fillet
400g Flat mushrooms
4 slice Parma ham
English mustard for brushing meat
200g puff pastry
2 Egg yolks
Approx 8 Charlotte/New potatoes
1 Clove garlic, crushed
1 Sprig thyme
2 large baby gem lettuce
Salt and pepper
Olive oil
Mustard vinaigrette, optional
METHOD:
Pre-heat the oven to 200c.
Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool.
The
point of this is simply to sear the beef and seal all those juices in,
you don't want to cook the meat at this stage. Allow to cool and brush
generously with the mustard.
Roughly chop the mushrooms and
blend in a food processor to form a puree. Scrape the mixture into a
hot, dry pan and allow the water to evaporate. When sufficiently dry
(the mixture should be sticking together easily), set aside and cool.
Roll
out a generous length of cling film, lay out the four slices of Parma
ham, each one slightly overlapping the last. With a pallet knife spread
the mushroom mixture evenly over the ham.
Place the beef fillet
in the middle and keeping a tight hold of the cling film from the
outside edge, neatly roll the parma ham and mushrooms over the beef
into a tight barrel shape. Twist the ends to secure the clingfilm.
Refrigerate for 10 -15 minutes, this allows the Wellington to set and
helps keep the shape.
Roll out the pastry quite thinly to a size
which will cover your beef. Unwrap the meat from the cling film. Egg
wash the edge of the pastry and place the beef in the middle. Roll up
the pastry, cut any excess off the ends and fold neatly to the
'underside'. Turnover and egg wash over the top. Chill again to let the
pastry cool, approximately 5 minutes. Egg wash again before baking at
200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.
Par
boil the potatoes in salted water. Quarter them and leave the skin on.
Sauté in olive oil and butter with the garlic and thyme, until browned
and cooked through. Season. Remove the thyme and garlic before serving.
Separate
the outside leaves of the baby gem (leaving the smaller inner ones for
salads) and very quickly sauté them in a pan of olive oil with a little
salt and pepper - just enough to wilt them.
Serve hearty slices
of the Wellington alongside the sautéed potatoes and wilted baby gems.
A classic mustard vinaigrette makes a great dressing.