Categories
 15Mins Prep Time |
 35Mins Cook Time |
 Skill Level |
Ingredients
- 25 g Butter
- 1 egg Yolk only mixed with 1 tsp of milk for egg wash
- 2 cloves garlic Chopped
- 400 g Mushrooms
- 2 tbsp olive oil
- 300 g Puff Pastry
- 4 Shallots Chopped
- 1 tsp SuperValu Fresh Thyme Chopped
- 4 Slices SuperValu Parma Ham
- 700 g Northern Irish Beef Steaks
- 500 ml White Wine
Cooking Instructions
- Pre-heat griddle pan to a high heat, rub fillet with olive oil and place on pan.
- Brown on both sides. Remove from pan and allow to cool.
- Heat a large frying pan and add butter, chopped mushrooms, garlic, shallots, thyme and white wine. Cook for 4-5 minutes until softened. Allow to cool.
- Pre-heat oven to 200°C/400°F/ Gas Mark 6.
- Roll out the puff pastry to 2 rectangle shapes, ensure one is slightly larger than the other for the top. Brush the bottom rectangle sheet with egg yolk and milk mixture, then add Parma ham.
- Top with a layer of mushroom and the browned beef fillet.
- Cover the beef with second sheet of puff pastry. Brush the top of the pastry and seal the edges where both sheets of pastry meet to encase the beef perfectly.
- Place in fridge for 10 minutes to rest.
- Place the rested Beef Wellington in a preheated oven and bake for 20-23 minutes or until the pastry is golden brown.
- To test if the meat is cooked, insert a skewer into the centre of the Wellington, leaving it for 15 seconds, then removing it.
- If the skewer is cold the meat is underdone, if warm the meat is rare and if hot the meat is well done.
- Serve with Mash & Seasonal Vegetables.