prep time: 1 hour 30 minutes, plus refrigeration
Cooking Time: 1 hour 10 minutes
Serves 6.
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Material
Roasted Vine Tomatoes, for serving
red wine juice
400 grams beef bones
300 grams chicken wings
2 large brown onions, chopped
3 large carrots, chopped
2 sticks celery, chopped
1 garlic bulb, halved horizontally
2 tbsp olive oil
250 ml red wine
1 bunch fresh parsley
1 liter beef or veal stock
25 grams butter, chopped
beef Wellington
2 tbsp olive oil
1 kg beef eye fillet, trimmed
1 tablespoon Dijon mustard
10 very thin slices of prosciutto
1 quantity mushroom duxelles
375 grams butter puff pastry
1 egg yolk
Mushroom Duxelles
400 grams Swiss brown or chestnut mushrooms
40 grams butter, chopped
2 tablespoons panko breadcrumbs
2 escalottes, finely chopped
1 tablespoon finely chopped parsley
1 garlic clove, finely chopped
80 ml dry white wine
2 tbsp thick cream
Spinach Puree
1 tablespoon olive oil
1 eschalot, chopped
2 garlic cloves, crushed
125 ml thick cream
finely grated peel of 1 lemon
1 bunch english spinach, chopped
a pinch of ground nutmeg
Method
1. Preheat the oven to 180C.
2. Place the bones, wings and vegetables in an oven dish to make the juices. Drizzle with oil and season. Roast for about 40 minutes or until caramelized. Pour the mixture into a large saucepan over medium heat.
3. Add wine and thyme. Cook on low heat while stirring until the wine reduces to half. Stir in stock. Let it boil.
4. While stirring occasionally, cook on low flame till it reduces to half. Strain through a fine sieve and remove solids. Return to a clean pan over medium heat. Beat in butter one cube at a time. Season.
5. To prepare Beef Wellington, heat oil in a large frying pan over high heat until smoking. Sprinkle beef all over and add to pan. Cook, turning occasionally, until well browned from all sides. Transfer to a rack over an oven tray. When cooled, spread with mustard.
6. To make the mushroom duxelles, process the mushrooms until finely chopped. Melt the butter in a large non-stick frying pan over medium heat. Add mushrooms, breadcrumbs, escallions, thyme and garlic. Cook, stirring occasionally, until the liquid evaporates and the mushrooms turn light brown. Add the wine and cook on low heat until it evaporates. Stir in cream. Cook on low flame until the mixture thickens and dries up. Stir in breadcrumbs. Season. Pour into a bowl and keep in the refrigerator until it cools.
7. Lay a large piece of baking paper on a work surface. Arrange the prosciutto, overlapping them, into a large rectangle, the length of the beef fillet and wide enough to enclose the meat. Spread mushroom duxelles over prosciutto.
8. Place beef on one long edge of prosciutto. Using the baking paper as a guide, roll into a cylinder encircling the beef (remove the baking paper). Wrap the beef cylinder tightly in plastic wrap and refrigerate for several hours.
9. Roll out the pastry on a lightly floured surface into a 30cm x 40cm rectangle.
10. Remove plastic wrap from beef and place in center of pastry. Fold to surround. Transfer to a tray lined with baking paper. Beat the egg yolk with 1 teaspoon water and use to brush the pastry. Refrigerate for 1 hour or overnight.
11. Meanwhile, to make the spinach puree, heat the olive oil in a medium saucepan over medium heat. Cook escalope and garlic until soft but not colored. Add cream, lemon peel and spinach. Cover and cook for 2 minutes or until spinach becomes soft. Add nutmeg. Transfer the mixture to a blender. blend until smooth. Season.
12. Preheat the oven to 230C. Transfer the Beef Wellington to the oven tray. Bake in the center of the oven for about 40 minutes or until the internal temperature of the beef reaches 52C on a meat thermometer and the pastry is golden brown and crisp. Keep aside to rest for 15 minutes. Cut into thick pieces.
13. Beef Wellington, spinach puree and roasted vine tomatoes served with red wine jus.
