Page 28 - The Cochrane's Christmas Banquet

Beef Wellington

served with Hasselback potatoes, celeriac puree, kale and beef jus

Serving time approx. 25-30 minutes
Preheated oven to 200 C (fan) 210 C (conventional)
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Ingredients required: Equipment required:

• Prepared beef wellington � Sprout heads • 3 saucepans

• Prepared Hasselback • Baking tray
potato
• Kitchen foil
• Prepared celeriac puree
• Pre-heated oven 200 C
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• Prepared beef gravy (fan) 210 C (conventional)
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Pantry Ingredients required:

• Salt and pepper

• Water

1. Remove the fillet from the oven about 15 minutes before cooking or as
you serve your starter. Place on a baking tray covered with foil and if
using a probe insert this into one of the ends of the wellington until it hits
the middle of the fillet.

2. Place in the oven and cook for about 20 minutes to cook for rare, 25
minutes for medium rare or 30 minutes for medium. Alternatively, if you’re
using a temperature probe following the guidelines in the below table. The
pastry will turn golden brown.

3. While the wellington is cooking place the potatoes on a baking tray and
reheat in the oven for about 10 minutes and then keep warm until serving.
Add the sauce to one pan and the celeriac puree to another and warm
through on a low heat.

4. In another saucepan heat about 100ml of water until just simmering.
While this is coming to temperature, chop the sprout heads and then add
to the pan of simmering water with a teaspoon of salt. Cook for 2 minutes
until just soft.

5. In another pan decant the prepared beef gravy, bring to a simmer and
allow to reduce by 1/3. In another pan warm through the celeriac puree, or
alternatively put in the microwave for 30 -60 seconds just before plating.

6. When the wellington has cooked, remove from the oven and allow to rest
for 10 minutes before serving.

7. To serve, add a potato, some of the celeriac puree, and then some kale on
each plate. Place a slice of wellington in the centre of the plate and then
serve with the beef sauce.

8. Serve and enjoy!