DOCUMENT

178 Beef Wellington Serves 6 | Preparation time: 120 minutes Ingredients 850 g beef fillet, ready to cook Black pepper | freshly ground Salt 1 tbsp. oil 3 tbsp. butter 2 shallots | finely chopped 2 cloves of garlic | crushed 250 g mushrooms | finely diced 2 tbsp. fresh thyme leaves | chopped 100 ml extra-dry vermouth 150 g smooth liver paté 15 g fresh parsley 12 slices of unsmoked bacon 500 g puff pastry 2 medium eggs | yolks only | whisked 1 tsp. water For frying: ½ tbsp. oil Accessories: Cling film Baking paper Baking tray or universal tray Food probe Preparation Season the beef fillet with salt and pepper and coat all sides with oil. Heat the oil in a pan and sear the beef fillet all over until all sides are browned. Put in a cool place. Melt the butter in the pan. Sauté the shallots and garlic in the pan until the shallots are translucent. Add the mushrooms and thyme. Sweat for another 5–6 minutes. Add the wine and cook for another 10 minutes until the liquid has boiled off. Stir in the liver paté and parsley. Season to taste. Leave to cool. Place 2 overlapping pieces of cling film on a clean work surface or a large chopping board. Lay the strips of bacon in 2 rows so they slightly overlap in 2 layers. Spread half of the mushroom mixture onto the bacon. Place the beef fillet on top and spread the remaining mushroom mixture onto the fillet. Use the cling film to wrap the bacon around the beef fillet to create a tight, elongated roll. Place this in the fridge. Roll out the puff pastry. Dust the surface with flour. Roll out a third of the puff pastry to approx. 18 cm x 30 cm. Roll out the rest of the dough to approx. 28 cm x 36 cm. Remove the beef fillet from the cling film and place it in the middle of the smaller pastry strip. Beat the egg yolk together with water and use it to brush the edges of the pastry and the top and sides of the encased fillet. Use a rolling pin to carefully lift the larger piece of pastry and place it on top of the beef fillet. Press it on firmly. Form an edge that is about 3 cm wide. Seal the edge tightly using a fork. Brush the pastry dough all over with more egg yolk. Leave to chill for at least 30 minutes and for up to 24 hours. Line the baking tray or universal tray with baking paper and place the Beef Wellington on top. Insert the food probe. Start the Automatic programme or pre-heat the oven using the settings indicated for cooking stage 1. Automatic programme: Place the Beef Wellington in the oven and cook. Manual: Place the Beef Wellington in the oven and cook using the settings indicated for cooking stages 2 and 3. Leave to rest for 10 minutes with the food probe. Cut into slices and serve. Useful tip Green beans are a nice accompaniment to the dish. You can use dry white wine instead of vermouth.