Beef Wellington
Beef Wellington is a show-stopping centrepiece for any occasion over the holiday season. The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In this version, I have used a mushroom filling and replaced the pancakes with thinly sliced Parma ham. This adds a lovely flavour to the finished dish and a special little twist. I hope you enjoy it.
- Time: 70 min
- Servings: 10
Source: Raymond Blanc OBE
Ingredients
- White onion, finely-chopped
- Sprig of thyme
- leaf Bay
- Unsalted butter
- pinches Sea salt
- pinches Pepper, ground black
- Garlic, finely-chopped
- Flat mushrooms, chopped finely in a food processor
- Flat leaf parsley, finely-chopped
- Tarragon leaves, finely-chopped
- Beef fillet
- Vegetable oil
- slices Parma ham
- Puff pastry, all butter, rolled to 15cm x 30cm and ½ cm thick
- Egg yolks
- Salt
- Butter, unsalted
- small Shallots, finely-sliced
- Button mushrooms, finely sliced
- Red wine
- Brown chicken stock
- Tarragon leaf