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Beef Wellington

2x400g Beef Fillets from Penguin Meats

Olive oil for frying

500g mixture of wild mushrooms, cleaned

1 sprig thyme, leaves only

500g puff pastry

8 slices of Parma Ham

2 egg yolks beat with 1 tbsp water and pinch of Sea salt and black pepper

Red Wine Sauce

2 tbsp olive oil

200g beef trimmings – ask Penquin Meats to reserve these when trimming thefillet

4 large shallots, peeled and sliced

12 black peppercorns1 bay leaf

1 sprig thyme

Splash of red wine vinegar

750 ml beef stock

1.  Wrap each piece of beef tightly in a triple layer of plastic wrap toset it’s shape.  Chill overnight.

2.  Remove the wrap, and quickly sear the beef fillets in a hot pan witholive oil for 30-60 seconds until browned all over and rare in the middle.Remove from pan and cool.

3.  Finely chop the mushrooms and fry in a pan with a little olive oil,thyme leaves and season.  Cook for about 10 minutes until excess moisturehas evaporated.

4.  Cut pastry in half, place on a floured surface and roll into arectangle large enough to wrap one fillet.  Chill in the refrigerator

5.  Lay a large sheet of plastic wrap on your work surface and place 4slices of Parma ham in the middle, overlapping to create a square.  Spreadhalf the mushroom mixture over the ham.

6.  Season the beef fillets then place on top of the mushroom covered ham.Using the plastic wrap, roll the ham over the beef.  Roll and tie the wrapto create a thick log.  Repeat with other beef fillet and chill at least30 minutes.

7.  Brush the pastry with egg wash.  Remove the plastic wrap from thebeef.  Wrap the pastry around each ham wrapped beef fillet.  Trim excesspastry and brush with egg wash.  Cover with plastic wrap and chill 30minutes.

8.  Prepare the red wine sauce.  Heat oil in a large pan then fry the beeftrimmings until browned on all sides.  Stir in shallots, peppercorns, bayleaf and thyme and continue to cook about 5 minutes, stirring frequently.The shallots should be golden brown.

9.  Pour in the vinegar and continue to cook until almost dry.  Add wineand boil until almost reduced.  Add stock and boil again.  Lower heat andsimmer for one hour.  Remove any scum from the surface of the sauce.Strain the sauce through a fine sieve lined with cheese cloth.

10.  When ready to cook the beef wellingtons, score the pastry and brushwith egg wash again.  Back at 200C for 15-20 minutes until golden brownand cooked.

Rest 10 minutes before serving.