Easy Beef Wellington For Two

Tue, 14 December 2021

Jack O'Keeffe's Easy Beef Wellington For Two recipe

Serves 2

Ingredients:
1 300g Beef Fillet, Get Your Butcher To Trim It Up
Salt And Black Pepper
2 Tablespoons Vegetable Oil
1 Tablespoon Dijon Mustard
2 Handfulls Of Mixed Mushrooms
2 Tablespoons Butter
2 Shallots, Finely Diced
2 Cloves Of Garlic, Chopped
1 Sprig Of Rosemary
4 Sprigs Of Rosemary, Chopped
100ml Sherry Or Red Wine
6 Sheets Of Parma Ham
1 Wrap
1 Packet Of Puff Pastry, Defrosted
1 Egg, Beaten
Coarse Sea Salt, Such As Maldon

Method:
Place the beef fillet on a plate and season heavily with salt and pepper while you heat up a heavy based pan on a high heat.
When the pan is hot rub 1 tbsp of oil around the beef and carefully brown until dark and caramelised all over. About 1 minute per side. Remove from the pan from the heat and add 1 tbsp of butter along with one rosemary sprig and baste – spooning the foaming butter over the beef. When the butter turns brown remove the beef and allow to rest.

Finally chop the mushrooms in a food processer or on a chopping board. Place the steaks pan on a medium to high heat. When hot, add another 1 tbsp of oil followed by the rest of the butter, mushrooms and cook for 2 minutes before adding the shallots, ½ the chopped rosemary and garlic. Reduce the heat to low and cook for 4 minutes or until the mushrooms are cooked through and dry. Turn the heat up and add the sherry. Bring to the simmer and cook until completely reduced. Spread the mushroom mix out across a tray to cool down.

On a work surface place 4 layers of clingfilm across the table. Lay down the wrap and cover with overlaps of the Parma ham. Evenly spread with the mushroom duxelles. Brush the beef in the mustard and place on the bottom half of the sheet. Using the clingfilm bring up the rest of the sheet and wrap up the beef into a sausage. Thigh it tight and place on a tray in the fridge for 20 minutes to 40 minutes.

Preheat oven to 220?c.
Place more clingfilm down onto the table roll out the puff pastry. Unwrap the beef roll and place in the bottom ½ of the pastry sheet. Crack the egg and whisk until smooth. Brush all around the beef covering all the pastry. Roll up the beef and pastry, remove any excess with a sharp knife. Tuck in the ends and place in the fridge for 10 minutes. Remove from the fridge and with a sharp knife make a lovely design. Brush with egg wash and season with flaky sea salt.

Place on a tray and into the centre of the oven and roast for 35 minutes or until a core temperature of 49?c for medium rare is reached. Generally this is reached once the pastry is flaky and golden. Allow to rest, while resting I like to brush with any juices from the tray and dust with the remaining finally chopped rosemary.

After 15 minutes of resting cut in half and serve with some mash potato, green veggies and red wine jus.