Beef Wellington & Mushroom Gravy

• 0
• November 21, 2018

Steps:

1. Heat the oven to 200C (400F).
   
2. Put the mushrooms into a food processor with some seasoning and pulse to a rough paste.
3. Scrape the paste into a pan and cook over high heat for about 10 minutes, frequently tossing, to cook out the moisture from the mushrooms.
4. Spread out on a plate to cool.
5. Heat in a frying pan and add a little olive oil.
6. Season the beef with salt & pepper, sear in the hot pan for 30 secs only on each side (You don’t want to cook it at this stage, colour it).
7. Remove the beef from the pan and leave it to cool.
8. Carefully remove the strings.
9. Roll out the puff pastry on a floured surface to a large rectangle.
10. Spread an even layer with 1/2 of the mushroom duxelles over the puffs pastry, leaving a 1/2″ around the outside of the dough.
11. Lay the beef in the centre and brush the surrounding pastry with egg yolk.
12. Fold the ends over, then wrap the pastry around the beef.
13. Turn over, so the seam is underneath, and place on a baking sheet.
14. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
15. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.
16. Bake for 20 minutes, lower the oven setting to 180C, 350F and cook for another 15 minutes.
17. Allow resting for 10-15 mins before slicing and serving with the side dishes of your choice.
18. Use the remaining mushroom paste and drippings from the wellington to make a delicious gravy to serve with your meal.
19. Serve and enjoy