Ahhh Sundays. A favourite of the cooks who love nothing more than to have a relaxing day baking until their hearts content. However, a loathed day it can also be, as those enjoying the fruits of their labour realise that Monday morning is but a few hours away.
A recent trip to a wholesale butchers left Stud and I with a slab of scotch fillet that has burnt a whole in my pocket since the purchase. Sunday was the day! I decided to cook something hearty for my Scottish Stud and thought who better to assist me that Mr Ramsay himself? I had actually cooked this recipe before but used pork fillet instead for a bit of a change. This time I decided to switch it up by doing individual Wellingtons instead of the one big one.
400g flat cap mushrooms, roughly chopped (I used 250g but probably could have used even more)
Sea salt and freshly ground black pepper
Olive oil, for cooking
750g piece of prime beef fillet (I used 2 x 200g scotch fillets, tied around the width with string to keep its shape)
1-2 tbsp English mustard (I used 2 tsp grain mustard)
6-8 slices of Parma ham (I used proscuitto)
500g ready-made puff pastry (I used 2 x sheets)
Flour, to dust
2 egg yolks, beaten
Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
Heat a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don’t want to cook it at this stage, just colour it.) Remove the beef from the pan, and leave to cool, then brush all over with the mustard.
Lay a sheet of glad wrap on a work surface and arrange the proscuitto slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the proscuitto, remove the string from the beef then place in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the proscuitto and mushrooms around the beef to form a tight shape. Secure the glad wrap and chill for 15-20 mins to allow the beef to set and keep its shape.
Place puff pastry sheet on bench, remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Bring either end together and seal with egg mixture. Flip parcel over so the seam is underneath and press either edge together to seal completely. Trim any excess. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
Heat the oven to 200ºC.
If doing large fillet: Bake for 20 minutes , then lower the oven setting to 180ºC and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the centre when you serve it.
If doing individual parcels: Bake for 10 minutes then lower the oven setting to 180ºC and cook for another 10 mins.
Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the centre when you serve it.
To accompany the Wellington, I made mushy peas and pumpkin mash.
Salt and pepper to taste
Sweat onions in pan and leave aside. Boil peas and garlic in chicken stock and once tender; remove enough water so that when you blend, it makes a thick paste. Add onions and blend with stick blender until correct consistency is achieved. Season with salt and pepper.
Salt and pepper to taste
Roast pumpkin cut side down in oven at 200ºC until tender (usually about an hour). Scoop out flesh in to a large bowl and mash together with 2tbs butter (or to your taste). Season with salt and pepper.