cheltonian recipes KitchenCorner
The Ultimate BeefWellington Ingredients
1.2kg fillet of beef 500g chestnutmushrooms (finely chopped) 500g flatmushrooms (finely chopped) 200g chestnuts (finely chopped) 200g bread crumbsZest and juice of 1 orange 125g butter 100ml brandy 50g creamed horseradish 50g Englishmustard Two sprigs of finely chopped sage Puff pastry 1 beaten egg
Method
1. Season the beefwith salt and pepper and drizzlewith olive oil. In a hot pan sear the beef evenly on all four sides, remove fromthe pan and rub the horse radish and Englishmustard into the beef and allowto cool.
30 MARCH/APRIL 2018 THECHELTONIAN
With Nick Deverell Smith
2. In the same pan you cooked the beef add the butter until it is nut brown, add themushrooms, chestnuts and fry until all thewater has
evaporated.Add the orange juice, zest, brandy and reduce. Finishwith the chopped sage and bread
crumbs.Check the seasoning and allowto cool.When themushroommix and the beef has cooled begin towrap the mushroommix around the beef, evenly coating thewhole of the fillet of beef.
3. Pre heat the oven at 190°c. Roll out your pastry allowing enough towrap thewhole of the beef. Place the beef in the centre of the pastry and role the pastry over the beefmaking sure there are no air pockets. Seal the pastry togetherwith a fork and brush thewhole of the pastrywith beaten egg. 4. Place in the pre heated oven and cook for 33minutes (mediumrare) 5.When cooked allowto rest for 8 minutes, slice and serve.
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