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Christmas Main Course – Beef Wellington

Christmas Main - Beef Wellington

6-8

1:30:00

1:30:00

And now for the main course……

How was your scallops starter? Delicious right!?

We are treating our guests to a classic Beef Wellington this year, an alternative option for Christmas dinner! Maybe you are looking for something different to make or everyone is fed up of turkey! Is the perfect recipe for you.

Serve with seasonal root vegetables and a delicious red wine gravy.

Last year we created a fabulous turkey recipe so if turkey is your thing take a look.

Ingredients:

  • 800g of beef fillet, cleaned with sinew taken off
  • 15g of olive oil
  • 5g of thyme leaves, chopped
  • 30g of Dijon mustard
  • 5g salt
  • 2g freshly cracked black pepper

Mushroom Mix

  • 250g of button mushrooms, chopped
  • 100g shallots, chopped
  • 15g, chopped
  • 100g of Madeira
  • 60g of double cream
  • 25g butter
  • 5g salt
  • 2g pepper

Pancakes

  • 150g of plain flour
  • 2 eggs – 150g
  • 140ml of milk
  • 20g oil

To Wrap the Beef Fillet

  • 8 large spinach leaves – 100g
  • 400g of puff pastry

Egg Glaze

  • 1 egg yolk, beaten with 1 tbsp milk

Gravy

  • 500ml Good quality red wine
  • 500ml good quality beef stock
  • 30g unsalted butter
  • 5g coarse sea salt
  • 2g freshly cracked black pepper

Method:

  • Season the beef fillet thoroughly with salt and pepper. Heat the oil in a large frying pan on a medium heat and, once the pan is nice and hot, add the beef, sprinkling over the chopped thyme. Sear the fillet, turning it every 1-2 minutes to ensure that all sides are coloured. Remove the beef once the outside has browned but the centre is still rare. Coat with the Dijon mustard and leave to rest in the fridge
  • For the mushroom duxelle, melt the butter in the same pan, then add the chopped mushrooms and sauté until golden brown. Remove from the pan and leave to one side
  • Soften the chopped shallots and garlic in the same pan, then add the mushrooms back in and cook until the liquid evaporates. Add the Madeira, bringing it to the boil and then reduce the amount of liquid by half. Add the cream and stir until the mixture has thickened and is beginning to darken. Season with salt and pepper and leave to one side
  • For the pancakes, make a smooth batter by whisking the milk, eggs and flour together. Heat a small amount of oil in a frying pan. When it is hot, add the right amount of batter to make a very thin layer in the bottom of the pan. Cook until golden on the underside, then flip the pancake over and cook the other side. Repeat this process until all the batter has been used and set the cooked pancakes to one side
  • Quickly blanch the spinach leaves in boiling water and then add to iced water to cool. Remove the leaves and ensure that they are dried thorough
  • Place a sheet of cling film onto a board and lay 3 pancakes onto it. Ensure that the pancakes fully cover the cling film, overlapping where necessary. Add a single layer of spinach leaves on top of the pancakes and spread the mushroom duxelle evenly over the spinach. Lie the beef on top and wrap the pancakes, spinach and mushrooms tightly around the fillet
  • Spread the mushroom duxelle evenly over the spinach and add the beef on top. Wrap the pancakes, spinach and mushroom mix around the venison in the cling film, making sure they are wrapped tightly and are fully sealed. Leave in the fridge to rest, overnight if possible
  • Roll out the puff pastry into a thin sheet about 1/4 cm thick – it will need to be rolled thinner if the pastry is pre- rolled
  • Remove the wrapped beef from the fridge, take out of the cling film and place on top of the pastry. Brush the edges of the pastry with the egg wash, roll up and seal. Leave to one side while you prepare the vegetables.
  • Preheat the oven to 180°C/gas mark 4
  • Cook the Wellington in the oven for 20-25 minutes. Once cooked, the pastry should be golden brown and the internal temperature should be about 49-52°C. Remove the Wellington from the oven and leave to rest in a warm place for at least 10 minutes
  • For the gravy, heat the red wine in a large saucepan and reduce by 2/3, add the beef stock and reduce by 2/3 again, season to taste and add the butter to finish.
  • Serve with seasonal root vegetables.

Now it’s time for some tasty dessert…..

 

 

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