As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 4 Servings
occasions
Dinnerdairy ingredients
CreamBeef Wellington
INGREDIENTS
DIRECTIONS
1
Base elements:
Place a pan on the heat and wait until it is smoking hot. Add some oil, season the meat, then brown the beef fillet all over, as quickly as possible.
2
Chill in the fridge.
3
In a separate pan, add the mushroom mix and increase the heat. Cook until all the liquid has evaporated, stirring constantly.
4
As the mix turns dark brown, add the cream and allow to reduce completely.
5
Finish with salt, ground pepper, and some lemon juice. Chill in the fridge.
6
Roll a sheet of cling film on a bench.
7
Place the wraps down first, overlapping.
8
Add the mushrooms and spread an even layer, approx. 1cm thick. Don’t spread to the edge of the wraps, leave about an inch.
9
Place the browned beef fillet in the middle
10
Roll the crepes over everything, into a cylinder shape, use the cling film to tighten the roll.
11
Continue rolling the cling film around to tighten the roll into a sausage shape, twist both ends around and place in the fridge for 1 hour to set.
12
Roll a sheet of cling film on the bench.
13
Place a sheet of puff pastry on the cling film.
14
Remove the beef roll from its cling film, it will hold in a sausage shape, and place on the puff pastry.
15
Brush the exterior of the puff with egg yolk.
16
Roll the puff over the beef roll in the same way as before, making sure to tighten the ends and leave no holes. Roll the cling film to tighten and return to the fridge to set for an hour
17
Remove the pastry and beef roll from the cling film.
18
Brush all over with egg yolk and dry.
19
Brush a second layer with egg yolk and dry.
20
Decorate the wellington using cutters or simply by scoring the pastry with a knife. It's now ready for the oven.
21
Option 1: Bake at 200c for 40mins and rest for 10mins before carving.
22
Option 2: Place a probe into the center of the beef, cook till core temp of 50c, remove from oven and allow to rest until the temp reaches 60c. Carve.
