Beef Welling­ton

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 50 MIN CHILL­ING: 15 MIN

Drum Food - - CONTENTS -

1kg beef fil­let, tail (thin end) re­moved

45ml (3T) oil salt and pep­per

250ml (1c) mush­rooms

50g but­ter

200g ba­con pieces hand­ful fresh pars­ley, chopped 1 sprig fresh rose­mary

100ml chicken stock

400g puff pas­try

1 egg yolk mixed with 2,5ml

(½t) wa­ter

Pre­heat the oven to 220°C.

1 Put a pan on the stove over high heat. Coat the beef with 10ml (2t) of the oil and sea­son with salt and pep­per. Sear the fil­let on all sides in the hot pan un­til well-browned. Re­move from the pan and set aside to cool.

2 Chop the mush­rooms un­til they re­sem­ble bread­crumbs.

3 In the meat pan over medium heat, add the re­main­ing oil and but­ter and fry the ba­con un­til done. Add the mush­rooms, pars­ley and rose­mary and cook for 5 min­utes. Add the stock and cook un­til ab­sorbed. Re­move the rose­mary sprig. Set aside the mush­room mix­ture to cool.

4 Put a layer of cling­film over a cut­ting board and spread with some of the cooled mush­room mix­ture. Put the fil­let on top and cover with the re­main­ing mix­ture. Roll the cling­film over the fil­let, en­clos­ing the mush­room mix­ture. Chill for 15 min­utes.

5 Cut a 18 x 30cm strip of pas­try and put on a bak­ing sheet. Re­move the fil­let and mush­rooms from the cling­film and put on the pas­try. Cut another strip of pas­try, this time mea­sur­ing 28 x 36cm, and brush the edges with egg­wash. Cover the fil­let and seal the edges.

6 Brush with the egg­wash and bake for 25 min­utes or un­til golden and done.

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