Ram­say’s go-to Beef Welling­ton


GQ (Australia) - - TASTE & TRAVEL -


1.5kg beef fil­let, whole (cleaned) 2tbsp English mus­tard 1.5kg puff pas­try – rolled out or in a sheet 2 eggs (for egg wash)


2 eggs 100g flour 100ml milk Salt Herbs – basil, pars­ley, tar­ragon, chives (all chopped) Cook in a pan, with a lit­tle oil.


3 chicken breasts 400g dou­ble cream Blend chicken with a lit­tle salt in a ma­chine un­til a purée. Add 100g cream and blend. Take out of the ma­chine and fold the rest of the cream in. Use the mousse to bind the mush­rooms.


1 onion, finely chopped 2kg but­ton mush­rooms Few sprigs thyme – picked 100ml red wine sauce Cook the onions in a pan, then add the mush­rooms, thyme and red wine sauce in this or­der. Cool down be­fore adding to chicken mousse, and then add freshly chopped tar­ragon and a splash of truf­fle oil (if handy).


Pre-heat the oven 220°C. First, season the beef with salt and pep­per, then sear the fil­let quickly, in a hot pan. Leave to cool, and brush English mus­tard all over the out­side. Lay the pan­cakes and spread a thin layer of chicken mousse on top, place the fil­let in­side the pan­cake, and roll. Wrap the whole thing in cling film and set in the fridge for a few hours. Lay out a sheet of puff pas­try, brush with egg wash, and place the fil­let of beef (wrapped in pan­cakes) in­side that. Wrap the puff pas­try around and tuck un­der­neath. Egg wash on the out­side and set in the fridge for at least 30 min­utes and up to 24 hours. Egg wash one more time, then cook for 23 min­utes for golden, crispy pas­try. Probe tem­per­a­ture of the meat should be 50°C. Once cooked, leave to rest for 20 min­utes – then serve medium rare. En­joy with friends, and beer.

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