Beef Wellington

Tue, 30 November 2021

Chef Aisling Larkin shares her delicious recipe for individual beef wellingtons with a creamy rustic mushroom & cognac sauce.

Serves 4

Ingredients

4 x 120/150g fillet steaks

1 tbsp oil

1 tbsp butter

6 slices parma ham

400g ready to roll puff pastry

200g mix chestnut, exotic and button mushrooms

Thyme  6/8 sprigs

1 egg

 

Creamy Cognac and Wild Mushroom Sauce

1 tsp butter

1 tsp oil

200g mushrooms, mix chestnut, exotic and button

4 springs thyme

4 cloves garlic

1 tsp cracked black pepper  / heaped tsp green peppercorns

50mls brandy

250mls cream

1/2 stock cube 

 

Method

1.     Mise en Place : Dice the onions and mushrooms into very fine dice. Peel and dice the garlic.Remove the thyme from the stalks. Crack and which the egg. Line oven trays with parchment paper. Keep the party chilled in the fridge.

2.     Beef Wellington: Heat the oil and butter in the pan and fry the mushrooms until lightly browned and well cooked. As they cook, add in the thyme. Season well with sea salt and cracked black pepper. Remove from the heat and allow to cool.

3.     Sear the fillet steaks in a hot pan on each side for about 1 minute. Remove.

4.     Roll out the puff pastry and cut into 8 squares.

5.     Lay a slice of parma ham on a chopping board, sit the fillet steak on top, then top with the mushrooms.wrap the parma ham over the top. Lay then on the square on puff pastry. Lay the other square on top. Using a fork, press down the edges. Glaze with egg wash.Season with a little sea salt and cracked black pepper.  Place on oven tray. Cut a slit in the top.

6.     Bake at 1900C fan for 15 minutes for medium / medium rare or 18-20 minutes for medium.

 

Cognac Mushroom Sauce

1.     Dice the onion, mushroom and garlic.

2.     Heat the oil and butter in the pan you browned the steak off in.

3.     Fry the onion, garlic and mushrooms until golden brown, splash in the cognac and allow to deglaze the pan and cook off. Add in the seasoning, stock, thyme and cream.

4.     Allow to bubble and reduce and serve on the side with the wellingtons.