Season beef fillet with salt and pepper. In a hot pan with olive oil, sear all sides and set aside to cool.
In the same pan, add the chopped mushrooms, garlic, onion and thyme. Cook until the mushrooms have released all the excess moisture and set aside.
Lay the prosciutto sliced on to a sheet of plastic wrap, to slightly overlap the size if the beef fillet. Spread the mushroom mixture gently over the prosciutto.
Brush the cooled beef fillet with dijon mustard, place in the center of the prepared prosciutto and mushroom layer. Using the plastic wrap, roll the prosciutto and ham around the beef. Seal and place in the refrigerator to chill for 15-20 minutes.
Roll out the puff pastry and place the wrapped beef in the center. Gently fold the pastry over the beef and seal it. Decorate the pastry to your preferred likeness. Finish by brushing with egg wash.
Bake in the oven for 20-25 minutes until the pastry is golden in colour. Remove from the oven and allow to cool for 10-15 minutes before slicing.
Red wine sauce
Into a small saucepan over medium heat, add wine, onions, thyme and bay leaf. Bring to a boil and let it cook until it has reduced in half.
Add beef stock and bring to a boil again, and let it reduce in half.
Strain the mixture through a strainer and discard the remains. Return the strained sauce back into the saucepan and heat over low heat.
In a small bowl, add melted butter and flour and combine until the mixture is smooth. Add the flour mixture to the saucepan with the liquid and vigorously whisk until the sauce has thickened and enjoy immediately.
Beef Wellington with Red Wine Sauce & Shiraz
Beef Wellington with red wine sauce
Wine pairing: Leopard’s Leap Shiraz
Ingredients:
Beef Wellington
800g beef fillet
2 tablespoons olive oil
100g button mushrooms, finely chopped
2 cloves garlic, finely chopped
1 onion, finely chopped
1 teaspoon dried thyme
100g button mushrooms, finely chopped
8 slices prosciutto ham
1 tablespoon dijon mustard
1 roll puff pastry, thawed
1 egg
Red wine sauce
1 cup red wine
½ cup onion, finely chopped
½ teaspoon dried thyme
1 bay leaf
2 cups beef stock
2 tablespoons butter, melted
1 tablespoon flour
salt and pepper to taste
Method:
Beef Wellington
Preheat the oven to 200°C.
Season beef fillet with salt and pepper. In a hot pan with olive oil, sear all sides and set aside to cool.
In the same pan, add the chopped mushrooms, garlic, onion and thyme. Cook until the mushrooms have released all the excess moisture and set aside.
Lay the prosciutto sliced on to a sheet of plastic wrap, to slightly overlap the size if the beef fillet. Spread the mushroom mixture gently over the prosciutto.
Brush the cooled beef fillet with dijon mustard, place in the center of the prepared prosciutto and mushroom layer. Using the plastic wrap, roll the prosciutto and ham around the beef. Seal and place in the refrigerator to chill for 15-20 minutes.
Roll out the puff pastry and place the wrapped beef in the center. Gently fold the pastry over the beef and seal it. Decorate the pastry to your preferred likeness. Finish by brushing with egg wash.
Bake in the oven for 20-25 minutes until the pastry is golden in colour. Remove from the oven and allow to cool for 10-15 minutes before slicing.
Red wine sauce
Into a small saucepan over medium heat, add wine, onions, thyme and bay leaf. Bring to a boil and let it cook until it has reduced in half.
Add beef stock and bring to a boil again, and let it reduce in half.
Strain the mixture through a strainer and discard the remains. Return the strained sauce back into the saucepan and heat over low heat.
In a small bowl, add melted butter and flour and combine until the mixture is smooth. Add the flour mixture to the saucepan with the liquid and vigorously whisk until the sauce has thickened and enjoy immediately.
