Beef Wellington

One of the last cooking classes this year saw us cook a Beef Wellington dish otherwise known here in France as Boeuf en Croute. It is rare to see this 1960's dish served in restaurants today which is surprising given how delicious it is. It was a nice main dish to complete a full week of cooking and all our students thoroughly enjoyed themselves in the process. People assume Beef Wellington is an English dish but apparently it has more to do with New Zealand than the UK having been developed there in 1966!






Here is the recipe:

1 Kg of beef tenderloin
1/2 Kg of puff pastry
1/2 Kg of mushrooms
Mustard- in France Dijon in Uk English Mustard
12 slices of Prosciutto
Olive oil
Salt and Pepper
2 Eggs
Method

Your beef tenderloin should be of the same thickness as your dish; season it with salt and pepper and seal it on a hot pan in olive oil. Brush it with mustard and allow to cool for 5 minutes.
Blend the mushroom in a food processor and then season and fry on a hot pan to remove water content.
Take cling film and open out on table. Line the base of the cling film with slices of parma ham and add the
mushrooms on top. Add the beef in the middle and roll all up and place in fridge for 20 minutes.
Prepare the puff pastry by rolling it out on floured surface and brush with two eggs whisked previously.
Take your beef from the fridge and remove cling film. Place beef on top of puff pastry and roll up and seal it
with the egg mix. Brush again with remaining egg and bake in oven at 220 degrees for 20 minutes. Serve with port wine sauce and seasonal vegetables.

Wine
Serve with a nice full bodied red wine.