Page 16 - The Cochrane's Christmas Banquet

Beef Wellington

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

Preparation tasks approx. 10 - 15 minutes

Ingredients required: Equipment required:

• Wrapped and chilled fillet • Kitchen brush
steak
• 320g puff pastry

• 1 egg

Pantry Ingredients required:

• Flour for dusting

1. Now on a floured surface unroll the pastry sheet. Measure and cut the
pastry so that you have enough pastry to completely wrap the fillet
parcel in.

2. Beat 1 egg in a bowl and have your kitchen brush to hand.

3. Remove the fillet from the clingfilm and place the fillet parcel at the top
of the pastry, brush a line of egg wash along the edge of the pastry (this
will help the pastry to stick) and then continue to wrap fillet parcel in the
pastry.

4. Once the fillet parcel is covered trim off any excess, and seal tightly,
using the egg wash again where the pastry meets. Seal each end, again
using the egg wash where any pastry meets/folds.

5. Now score the Wellington gently with a sharp knife ensuring not to go
through the pastry. If you have any remaining pastry you can use to
decoarte. Once finished, egg wash the entire wellington.

6. Place in the fridge until serving.

7. The celeriac and potatoes will now be cooked and so now you can go
back and complete these preparation tasks.