February 2011 - Exmoor Beef Wellington
This all time classic make for the perfect dinner party for a special occasion. Traditionally made with fillet steak which is now VERY expensive you could use rump or sirloin instead. I have included simple red wine gravy with this recipe but you may have a favourite sauce of your own. The following is enough to feed 4-5
3x 8oz Steak of your choice
1x large onion finely diced
6x mushrooms sliced
200g course pate
500g puff pastry
Small Glass of red wine
500ml beef stock
Oil for frying
1 egg well beaten
Salt and pepper to season
Fry the steaks in hot oil until browned all over, remove from pan and set aside. Add the onion and mushrooms to the pan and fry until the juices have been released.
Roll out the pastry so that it is large enough to wrap around the steak and all the other filling with a bit left over to form a seal.
Lay the pastry on a large baking sheet and lay on the steak, onions, mushrooms and pâté. Leave a small amount of the vegetable mix for your sauce. Season with salt and pepper then wrap the pastry around and seal with the beaten egg. Score the top for a nice presentation and brush with more egg for a shiny finish. Put in a preheated oven at 200°c
Meanwhile put your remaining onions and mushrooms in a pan with the red wine and boil rapidly until reduced by about one third. Add the beef stock and return to the boil and then thicken with the cornflour mixed with a little water.
When the wellington has been in the oven for about half an hour and is golden brown turn off the heat and allow to rest for 10 mins. This will allow the steak to relax and become tender.
Slice into potions and serve with the sauce.