Page 13 - The Cochrane's Christmas Banquet

Beef Wellington

served with Hasselback potatoes, celeriac puree, kale and beef jus
Prepare the beef wellington

Preparation tasks approx. 25 minutes

Ingredients required: Equipment required:

• 450g fillet steak • Large frying pan

• 9 slices of parma ham • Rolling pin

• 500g mushrooms • Cling Film
• 3 garlic cloves

• 2 thyme sprigs

Pantry Ingredients required:

• Olive oil

• Salt and pepper
• Dijon mustard

1. Wash and finely chop the mushrooms and garlic cloves. Place a frying
pan over a medium heat add in a little oil and then fry the mushrooms
and the leaves from the thyme sprigs until all the moisture has gone and
it is becoming like a paste but do not burn. Remove from the heat and
set aside to cool.

2. Now sear the fillets in a very hot pan with a little oil and season well
with salt and pepper, about 45 seconds on each side and each end, set
aside to cool.

3. Now on top of a sheet of cling film place 3-4 slices of Parma ham and
then spread the mushroom paste evenly on top. Next, place the fillet
steak on a chopping board and brush all over with dijon mustard, then
place the steak in the middle and carefully wrap the Parma ham and
mushroom around the steak until it forms a parcel and then tightly wrap
the clingfilm around the parcel, place in the fridge to cool for 30 minutes.
Whilst it’s chiling, continue with your next preparation task.