Beef Wellington Recipe

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<div class="bar">Beef Wellington</div>
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<b>Ingredients</b>-
<p>1. Beef Fillet ( mine is Chuck Tender Steak )<br /><br />2. Flat Mushroom<br /><br />3. English Mustard for brushing meat<br /><br />4. puff pastry<br /><br />5. 2 Egg Yolk<br /><br />6. Olive Oil<br /><br />7. Salt and black Pepper<br /><br />8. Honey <br /><br />9. Parma Ham</p><b>Method</b>-
<p>Here some intro to make this recipe:</p>
<p>1. Pre-heat the oven to 400 degrees Fahrenheit.</p>
<p>2. Heat oil "organic" in a large pan and sear the meat on all  sides so the "juice" dont get out, just brown each side. Let the meat cool and then  brush it with the english mustard and honey.</p>
<p>3. Chop the mushrooms to puree. Throw the puree in a hot pan with no oil at all and sweat out all of the  liquid. Let the water evaporate and then set it aside to cool off.</p>
<p>4.  Lay 7 slices of streaky bacon down on a large  piece of cling film, slightly overlapping, then brush with mushroom  mixture.</p>
<p>5. Put the beef in the middle of the ham and roll  the ham around the beef using the cling film. Twist the ends of the  cling film to tighten the roll, then refrigerate it for 20-25 minutes to  let it set.</p>
<p>6. Roll your puff pastry and then brush the edges with <span style="text-decoration: underline;">Egg Yolk</span>. Roll the pastry over the beef completely covering it. Cut off any excess pieces. <span style="text-decoration: underline;">Egg Yolk</span> the top. Put your roll back in the fridge for 5 minutes. <span style="text-decoration: underline;">Egg Yolk</span> again and bake for 35-40 minutes. Let it cool for 10 minutes before slicing.</p></div>
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Courses: Main Dish
Ingredients and Method: Meat and Poultry
Occassion and Cooking Style: Everyday Cooking
Ingredients:

1. Beef Fillet ( mine is Chuck Tender Steak )

2. Flat Mushroom

3. English Mustard for brushing meat

4. puff pastry

5. 2 Egg Yolk

6. Olive Oil

7. Salt and black Pepper

8. Honey

9. Parma Ham

Method:
Here some intro to make this recipe:

1. Pre-heat the oven to 400 degrees Fahrenheit.

2. Heat oil "organic" in a large pan and sear the meat on all sides so the "juice" dont get out, just brown each side. Let the meat cool and then brush it with the english mustard and honey.

3. Chop the mushrooms to puree. Throw the puree in a hot pan with no oil at all and sweat out all of the liquid. Let the water evaporate and then set it aside to cool off.

4. Lay 7 slices of streaky bacon down on a large piece of cling film, slightly overlapping, then brush with mushroom mixture.

5. Put the beef in the middle of the ham and roll the ham around the beef using the cling film. Twist the ends of the cling film to tighten the roll, then refrigerate it for 20-25 minutes to let it set.

6. Roll your puff pastry and then brush the edges with Egg Yolk. Roll the pastry over the beef completely covering it. Cut off any excess pieces. Egg Yolk the top. Put your roll back in the fridge for 5 minutes. Egg Yolk again and bake for 35-40 minutes. Let it cool for 10 minutes before slicing.
Tags: beef

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Beef Wellington Recipe