Beef Wellington – Meeta K Wolff

Meeta K Wolff's Beef Wellington

Meeta K Wolff’s Beef Wellington

Beef Wellington always looks such a complicated dish, yet it is fairly easy to make and very impressive on the dinner table.  Meeta K Wolff show us how.

Preparation time : 30 minutes
Total Time: 1 hour 30 minutes
Serves: 6

Ingredients
400g mixed mushrooms (I used dried porcini, soaked before use, chestnut, shitake and girolles), finely chopped
3 tablespoons mixed herbs, finely chopped
3 tablespoons olive oil
750g piece of prime beef fillet
2 tablespoons English mustard
8 slices Parma ham
500g puff pastry
2 eggs, beaten
Handful flour, for dusting
Salt and freshly cracked pepper

Method
To make the mushroom duxelles, add 1 tablespoon of oil in a pan and cook the finely chopped mushrooms and herbs on high heat for about 8 to 10 minutes until the moisture has been cooked out. Scrape on a plate and set aside and allow to cool.

Add the remaining oil in the pan and heat to high. Pepper the meat well and sear in the hot pan for approx. 30 seconds on all sides – just enough to color and seal it. Remove from heat, allow to cool for a few minutes then brush with the mustard.

Spread a piece of cling film, enough to be able to wrap the fillet in, on the work surface and lay out the ham slices on it, in overlapping rows. Using a palette knife, spread the mushroom duxelles over the ham. Place the fillet in the middle crossways. Neatly roll up the Parma ham and mushrooms around the beef using the cling film. Tightly wrap the beef in the ham package with the cling film. Secure the ends and refrigerate for 20 minutes to allow it to set.

In the meantime, roll out the puff pastry on a lightly flour surface to a large rectangle about 1cm thick. Remove the cling film from the beef, then lay it in the center of the pastry, crossways. Brush the exposed pastry with the beaten egg. Fold the sides up to cover the ends of the fillet, then wrap the pastry around the beef, trimming of any excess pastry. Brush the pastry with the more egg and chill for about 15 minutes.

Heat the oven to 200 degrees C.

Score the top of the pastry diagonally and brush with remaining egg. Bake for 20 minutes then lower temperature to 180 degrees C and cook for a further a 15 minutes. Allow to rest for 10 minutes then slice into thick slices and serve with the roasted vegetables.

Michael’s wine recommendation – click here

 Diemersfontein Cabernet Sauvignon 2013


Diemersfontein Cabernet Sauvignon 2013

Meeta Wolff Food Writer & Photographer

Meeta K Wolff
Food Writer & Photographer

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.
I now have settled down in Germany, with my two men, Tom my husband and Soeren my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my travelling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website.

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September 15th, 2014|Categories: Recipes|Tags: , , |