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Beef Wellington with Red Wine & Balsamic Gravy

Beef Wellington with Red Wine & Balsamic Gravy

Ingredients

 


Serves 10

 


Mushroom paste
Mushrooms BR1143 (835g)
Shallots BR1152  (3, peeled & roughly chopped)
Garlic BR1133 (4, cloves peeled & roughly chopped)
Fresh Thyme BR1228 (3, sprigs, leaves only)
Olive Oil 33889 (4tbsp)

 


Beef
Prime Beef Fillet BR2072 (1100g trimmed)
Olive Oil 33889 (4tbsp)
Fresh Thyme BR1228 (3, sprigs, leaves only)
Brakes Dijon Mustard 88931 (3tbsp)
Brakes Plain Flour 10867 (62g) for rolling out puff pastry
Brakes Puff Pastry B4308 (540g, thawed)
Medium Eggs G11333 (2, lightly beaten)

 


Red Wine & Balsamic Sauce
Shallots BR1152  (3, peeled & finely chopped)
Cabernet Sauvignon Cooking Wine (165ml)
Brakes Beef Flavour Bouillon Paste 100448 (165ml, made according to instructions)
Brakes Balsamic Vinegar of Modena 86027 (2tbsp)
Brakes Dijon Mustard 88931 (2tsp)
Salted Block Butter 71128 (62g)
Chateau Potatoes BR1345 
Red Cabbage BR1118 

 


Method

 


In a food processor place the mushrooms, shallots, garlic, thyme and pulse until finely chopped. In a large saute pan heat the oil and cook the mushroom mixture on a medium heat for 8-10 minutes, season and set aside to cool.

 


Tie the fillet in 4 places so it holds its cylindrical shape while cooking. Heat the oil in a frying pan and seal the beef on all sides.

 


Meanwhile lay out a sheet of cling film (about a foot and a half in length so you can wrap and tie the roast up in it) on top of cutting board. Cover evenly with a thin layer of mushroom mixture, season and sprinkle over the thyme leaves.

 


When the beef is seared, remove from heat, remove the string and smear over with Dijon mustard. Allow to cool slightly, then roll up in the mushrooms using the cling film to tie it up. Roll it up tightly in cling film and twist the ends. Place in the fridge for 30 minutes to ensure it maintains its shape.

 


On a lightly floured surface, roll the puff pastry out to about a 0.5cm thickness. Remove beef from fridge and cut off cling film. Put the beef in the centre of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry.

 


Place in a pre-heated oven at 200°C for approximately 40 to 45 minutes until pastry is golden brown.

 


Using the the pan with the residual fat that the beef was cooked in, add shallots to the pan and cook for 5-8 minutes. Add wine, stock, and bring to boil, reduce heat, add balsamic vinegar, Dijon mustard, season and cook until the sauce has thickened. Remove from heat and stir in butter.

 


Serve slices of beef wellington with the sauce. Accompany with chateau potatoes and braised red cabbage.