BEEF WELLINGTON FOR TWO

INGREDIENTS

Serves 2

• 1 450-500g Chateaubriand 
• 500g chestnut mushrooms
• 2 cloves of garlic
• 4 sprigs of thyme
• 50g summer truffle
• 5 slices parma ham
• 60g plain flour
• 1 egg
• 140ml milk
• 10g tarragon
• 50g Dijon mustard
• Salt pepper
• 1 large sheet of puff pastry enough to completely cover the beef

COOKING INSTRUCTIONS

To prepare the beef:

1. Season the beef and sear in a hot pan until caramelised on all sides.
2. Brush the beef fillet with Dijon mustard.
3. Set aside whilst making the duxcell and crêpe.

For the duxcell:

1. Peel and finely chop the mushrooms into a small dice, before caramelising in a heavy pan with some vegetable oil, thyme and garlic.
2. Grate the truffle in to the mushrooms.
3. Chill the mushrooms and squeeze in a jay cloth to remove any excess moisture.

For the crêpe:

1. Whisk 140ml milk with 60g flour and 1 egg, season with salt and pepper and 10g of chopped tarragon.
2. Cook the crepe in a large non-stick pan over a medium heat, until golden on both sides.

To construct the Wellington:

1. Lay 3 long layers of cling film on a table.
2. Lay the Parma ham in the middle of the cling film covering an area enough to cover the beef fillet.
3. Press the duxcell into a layer on top of the Parma ham.
4. Place the beef on top and wrap it in the Parma ham and duxcell.
5. Roll it tight in the cling film and allow it 30 mins to set in the fridge.
6. Unwrap the beef and place on top of the crêpe, in the middle of the sheet of puff pastry
7. Egg wash the pastry on all sides to help it stick.
8. Wrap the beef in the pastry, folding the edges underneath.
9. Apply a final layer of egg wash on top of the the pastry and gently score with a knife.

To cook the Wellington:

1. Cook in a pre-heated oven at 210c for around 25-30 mins or until it reaches 33c in the centre
2. Rest for 10-15mins or until it reaches 42c to 45c for medium-rare