GET COOKING WITH TASTE
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.