The Restaurant - Beef Wellington
A little olive oil
75g unsalted butter
800g piece Chateaubriand, centre-cut (at room temperature)
2 tbsp Dijon mustard
75g shallots, finely diced
75g chestnut mushrooms, finely chopped
75g mushrooms, finely chopped
1 garlic clove, peeled and finely chopped
½ tsp chopped fresh thyme
2 tbsp ruby red port
50g cooked peeled chestnuts, finely chopped (optional)
2 tbsp dried white breadcrumbs
1 egg yolk
1 tbsp milk
2 x 375g packets ready-rolled puff pastry, thawed
4 slices Parma ham, well-trimmed
Sea salt and freshly ground black pepper
Red wine jus and Colcannon, to serve
Heat the olive oil and 15g of the butter in a non-stick frying pan. Season the beef. When the pan is hot, add the beef and quickly seal all over. Remove from the pan, place on a plate and allow to cool completely. Smear the rested beef all over with the mustard.
To make the stuffing, heat the rest of the butter in the frying pan until foaming. Add the shallots and cook until lightly golden, then add both types of the mushrooms and cook gently, stirring until all the liquid evaporates. Stir in the garlic and then add the port and season generously. Continue to cook until the mixture has reduced to a thick paste. Stir in the chestnuts and breadcrumbs, if using and leave to cool.
Preheat the oven to 230F / 450F. Mix the egg yolk in a small bowl with the milk and set aside to use as an egg wash. Unroll the puff pastry on to a large baking sheet lined with parchment paper. Llay two slices of Parma ham on a piece of clingfilm, slightly overlapping. Spread the mushroom stuffing in a strip across the centre of the Parma ham, to the same width as the Chateaubriand.
Place the beef on the Parma ham and cover with the two remaining slices of Parma ham, slightly overlapping. Tuck the bottom slices of Parma ham up the sides of the beef and under the top slices of Parma ham, using the clingfilm to help you roll a tight cylinder.
Brush the egg wash around the pastry edges and carefully roll up the pastry to enclose the beef and Parma ham roll, sticking the edges down to seal by pressing the tip of a teaspoon down gently. Decorate the top with the pastry trimmings if liked (or you could make a pastry lattice in an extra roll of pastry if you prefer and decorate with tiny fresh thyme sprigs as an extra special touch), and brush all over with the egg wash. Place in the fridge for 20 minutes to allow the pastry to rest. Place the beef Wellington in the oven for 10 minutes, then reduce the heat to 190C / 375F and continue to cook for another 20 minutes until the pastry is puffed up and golden. Leave to rest on a carving board for 15 minutes.
To serve, carve the beef Wellington into thick slices, discarding the end pieces (cooks treat!) and arrange on warmed plates with the Madeira sauce and colcannon.