INGREDIENTS
Wellington
6oz beef fillet
200g chestnut mushrooms
2 garlic cloves
Bunch of time leaves
3 rashers parma ham
1 tsp English mustard
3 egg yolks
Ready rolled puff pastry
Sea salt & black pepper
Cling film
Cabbage
1/2 hispi cabbage
2 rashers bacon
100ml chicken stock
Red wine jus
2 tsp olive oil
2 shallots
175ml port
175ml red wine
1 bay leaf
800ml beef stock
2 tbsp butter
pinch sugar
METHOD
Wellington
Pre heat your oven to 180 degrees celsius. Season the beef and sear off in a hot pan to a good brown colour, set aside to rest. Chop the mushrooms into small pieces then blitz with garlic and thyme into fine pieces. Add sea salt and cook on a medium heat to evaporate all the moisture, then allow to cool.
Roll out 3 layers of cling film overlapping each other. Lay 2 parma ham in the middle and add a think layer of duxelles. Brush the beef with mustard and place on top of the ham/duxelle layers. Cover the top of the beef with a layer of duxelles, then with the third parma ham. Starting with the cling film closest to you, roll the beef parcel until it resembles a tight cylinder shape and place in the fridge until cool.
Roll out your pastry and brush with egg yolk. Place your beef on the pastry closest to you and roll it completely around the beef, squeezing the ends to seal the parcel. Place onto a baking tray and bake for 15 to 20 minutes checking the internal temperature reaches 45 degrees celsius using a cooking thermometer. Remove from the oven and rest for 10 minutes.
Cabbage
Slice the hispi cabbage and cook in a pan with the bacon and chicken stock. Add a lid and allow to steam for 5 minutes until tender.
Red wine jus
Fry the shallots in olive oil until golden and caramelised. Add the port, wine and herbs and simmer until reduced by half. Add the stock and reduce by half again, then strain, discarding the shallots and herbs. Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.