GET COOK­ING WITH TASTE

The Chronicle - - Front Page - Recipe by James Viles

A DECADENT pancetta and mush­room layer makes this beef welling­ton ex­tra spe­cial.

SERVES: 8 PREP: 6 hours COOK: 1 hour In­gre­di­ents

1.1kg beef fil­let, tied at in­ter­vals with kitchen string 500ml (2 cups) red wine

2 ½ tbsp ex­tra vir­gin olive oil

1 onion, finely chopped 500g mixed mush­rooms, trimmed, finely chopped 4 gar­lic cloves, finely chopped

1 bunch fresh thyme, leaves picked

100g finely minced pork fat (see tip)

2 x 375g pkts all-but­ter puff pas­try, just thawed

1 egg, lightly whisked 200g thinly sliced pancetta

Method

1. Place beef in a glass or ce­ramic bowl. Pour over the wine. Cover with plas­tic wrap and place in the fridge for 24 hours to mar­i­nate, turn­ing at least once.

2. Re­move the beef from the wine and pat dry with pa­per towel. Heat 1 tbsp olive oil in a large fry­ing pan over medium-high heat. Cook the beef, turn­ing, for 5 min­utes, un­til evenly browned all over. Trans­fer to a plate to cool. Re­move the string.

3. Heat the re­main­ing 1 ½ tbsp oil in the fry­ing pan over medium-high heat. Cook the onion, stir­ring, for 3-5 min­utes or un­til soft­ened. Add the mush­room and gar­lic and cook, stir­ring of­ten, for 5-7 min­utes or un­til the liq­uid evap­o­rates. Stir in the thyme and sea­son with cracked black pep­per and a lit­tle salt. Stir in the pork fat. Trans­fer to a bowl and set aside to cool.

4. Pre­heat the oven to 210C/190C fan-forced. Line a large bak­ing tray with bak­ing pa­per. Place 1 pas­try sheet on a lightly floured sur­face. Brush a 10cm-wide strip along 1 side of the pas­try with egg. Place the other pas­try sheet along­side, over­lap­ping the 10cm strip. Press lightly to seal. Ar­range the pancetta slices over the pas­try to cover. Top with mush­room mix­ture. Place the beef in the cen­tre. Roll up the pas­try tightly to cover the beef and fill­ing. Brush the edges with egg to seal. Fold in the ends to en­close the fill­ing.

Care­fully trans­fer to pre­pared tray, seam side down. Brush the pas­try with the re­main­ing egg.

5. Bake for 40 min­utes, un­til the pas­try is golden and crisp. Re­move from the oven and rest for 15 min­utes be­fore slic­ing.

TIP: You can find minced pork fat at your lo­cal butcher.

Photo by Jeremy Si­mons

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