Hi, I'm Jonny.
Welcome back to my retro food series.
In this episode I'm going to show you how to make a Beef Wellington.
[Music]
Beef Wellington, for me it is home.
It is Sunday, Sunday roast, the potatoes, the veg.
You've got everything.
It's spot on for me.
All it is, fillet of beef, duxelles mushrooms, which is just garlic, shallots and mushrooms,
wrapped round the fillet of beef.
I'm actually going to wrap the beef in proscuttio ham and then it's just covered in a puff pastry.
So the first job that we're going to do is we are going to fry off the mushrooms, the
garlic, shallots, and I'm going to add a little bit of parsley at the end.
So I've got my pan hot.
I'm going to put my mushrooms in.
Make sure, obviously that you can hear it.
The thing to look out for with mushrooms is they will soak up all of that oil.
So make sure, if it's looking dry, maybe add a touch of butter, just to kind of loosen
it up again.
I'm just going to season.
For a list of ingredients have a look at the description box.
Now I need to add in the shallot and the garlic.
All I've done is just add one clove of garlic and one shallot, finely chopped..
Just give that a toss.
We're going to leave that just to fry and colour.
Whilst I've got this pan hot also.
So we're trying to get a bit of a cheffy brain.
I've got my beef fillet.
I'm going to season it.
Salt and pepper.
I've got my pan raging.
We want a good golden brown colour on the beef, so when it starts to cook we've still
got that nice caramelisation flavour.
Keep an eye on your mushrooms.
Give them a quick toss.
I've got a bit of parsley here.
I'm just going to scrunch it up, roll it together.
I'm just going to run my knife quickly through it.
That's lovely.
In to your hand.
Get it in there.
Again, a quick toss.
So look, that's what we want all the way round.
Turn it over.
There are so many different elements and flavours and textures going on in the dish.
We've got the mushrooms, we've got the beef which is obviously standard.
What I'm trying to do is I'm trying to bring the Beef Wellington back from the 1970's into
the future.
I'm going to add a little bit of proscuttio ham just to wrap round it.
So they're done.
Pour them into the bowl.
Just leave them there.
That's done.
So I've got my beef nicely browned.
If you just have a look, this is what we are looking for.
It will still be very, very squidgy obviously, because it's ridiculously rare.
So that's done.
So, this is the added twist.
This is the proscuttio ham element.
Just lay that out.
Put it to one side, and then start to fold.
Fold over, like that.
Tuck that in.
I'm going to use puff pastry, pre bought is absolutely fine because no one has got hours
to make puff pastry, because it is not a nice job at all.
So it's just plain flour.
What we're going to do is we're going to roll it out.
Just get yourself a rolling pin.
Probably get your kids to do it because they can all join in, and who doesn't like to make
a mess.
So, scatter it all over.
Put a bit on the rolling pin.
Pastry down, and roll.
As you are rolling, we're not looking for it to be overly thin, but we are looking for
it to be, I'd say around about three millimetres, four millimetres.
We need to start trimming it up because we don't want an excess of pastry.
So, I would say, have a look at your beef, it's about that big so we'll trim a bit off
there.
It's quite important as to where you put the mushrooms.
They can't just all go in the same place, because if you think about the way you roll
it, you don't just want it to be nice, nice, huge ball of mushrooms.
So if you level it out nice and thinly, this can just go right there.
What we're going to do is we're going to roll it nice and gently.
So you've got to make sure now it's nice and rolled is to seal it.
So, pastry brush, touch of egg, seal it down, seal it in.
Again, if we can trim some excess.
What I've got, is I've got my tray, grease proof on, put that on.
Make sure you egg wash because you want that golden colour, and if you like these recipes,
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I have the oven pre heated at 180.
This should take probably eight to ten minutes.
Stick that into the oven.
So, it's been in the oven for ten to fifteen minutes.
I've taken it out and I've let it rest for ten minutes.
It's important to rest it because, when it's been in the oven, it's all tight and it just
needs to relax.
Then that's when all the juices will go back inside and it will be really moist and really
soft.
Also whilst it was in the oven, I just blanched some veg, and I'm going to reheat them in
an emulsion.
An emulsion is basically water, butter, salt and pepper.
So, broccoli, green beans, couple of asparagus.
Drop that in to the hot emulsion.
Beef Wellington.
Now it's time to carve.
So, take it off the grease proof.
What I'm going to do is I'm going to trim off the end here, just to tidy it up, so it
doesn't look as untidy, and then I am going to carve it right through the middle.
Just open it up, and look at that.
Perfect.
Who wouldn't want to eat that.
Who would not want to eat that for their Sunday roast.
So, drain the veg, now it's hot.
No messing about, not fancy, straight on the side..
For me, Beef Wellington, veg, do a side of roasties.
Perfect Sunday lunch.