cold Beef Wellington?

Traditional Beef Wellington Recipe

If pastry making isn’t your forte, purchase a box of it premade and let it thaw overnight in the refrigerator. Spread a thin layer of pâté over the surface of the beef before placing it on the mushroom mixture to add authenticity to the dish.

Pastry Crust Ingredients

3-3/4 cups flour

1 teaspoon salt

1 cup cold butter, cut into small pieces

2 tablespoons cold shortening

12 to 14 tablespoons cold water

Pastry Crust Directions

Mix the salt and flour in a large mixing bowl.

Using a pastry blender, fork or your hands, mix in the butter and shortening until the mixture forms into coarse crumbs about the size of peas.

Add the cold water a few tablespoons at a time, mixing well with a fork after each addition.

When the pastry dough ingredients are fully incorporated, form the dough into a ball and tightly wrap it in plastic wrap.

Chill for 30 minutes.

Beef Wellington Ingredients

1 pound fresh mushrooms, finely chopped

1/4 cup green onions, chopped

1/4 cup butter, cubed

2 teaspoons flour

1 teaspoon salt, divided

3/4 teaspoon pepper, divided

1/4 cup beef broth

1/2 cup cooked ham, finely chopped

2 tablespoons fresh parsley, minced

4 to 4-1/2 pounds whole beef tenderloin, trimmed

1 egg, beaten with 1 tablespoon water

2 tablespoons sesame seeds

Beef Wellington Directions

Preheat the oven to 425F degrees and adjust the rack to the middle position.

Melt butter in a heavy skillet over medium to medium high heat.

Add mushrooms and onions and sauté for approximately 20 minutes.

Add the flour, 1/2 teaspoon salt and 1/8 teaspoon pepper and stir.

Slowly pour in the broth, stirring constantly to avoid lumps.

Bring the mushroom onion mixture to a boil.

Stir and cook until thickened and remove from heat.

In a medium bowl, combine the mushroom mixture, ham and parsley.

Cover and refrigerate.

Season the beef all over with the remaining salt and pepper.

Place it on a rack in a shallow, open roasting pan.

Roast between 30 and 40 minutes.

Remove from oven and let rest for 20 to 30 minutes.

Lower the oven temperature to 400F degrees.

Roll out dough on a lightly floured board into an 18-inch by 14-inch rectangle.

Evenly spread the mushroom mixture over the dough, leaving a one-inch border on all sides.

Center the tenderloin on the pastry and fold the pastry over it to form a sealed package, using a bit of water to secure the edges.

Place the package on a greased baking sheet or one lined with parchment paper.

Brush the entire surface with the egg wash and cut small venting holes in the top of the pastry to allow steam to escape during roasting.

Sprinkle the pastry with sesame seeds.

Bake uncovered for 30 minutes at 400 degrees until the crust is puffy and brown. Let the roast rest for 10 minutes before carving and serving.

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Ingredients

Crepes

2 cups (300g) plain flour

2 eggs

2½ cups (625ml) milk

1 tablespoon melted butter

1 tablespoon finely chopped chives

1 tablespoon finely chopped flat leaf parsley

1 teaspoon finely chopped tarragon

50g butter, chopped

Sauce

1 tablespoon olive oil

500g small beef bones

2 eschallots, thinly sliced

6 black peppercorns

4 sprigs thyme

1 clove garlic, bruised

1 bay leaf

80ml port

200ml red wine

500ml veal stock

80ml veal glace

40g chopped butter

Mushroom filling

80g dried porcini mushrooms

2 tlbs (40ml) olive oil

30g butter, chopped

2 eschallots, finely chopped

200g swiss brown mushrooms, finely chopped

1 clove garlic, finely chopped

2 tablespoons finely chopped flat leaf parsley

1 tablespoons finely chopped tarragon

1 tablespoon Dijon mustard

Beef Fillet

500g beef fillet

2 tablespoons Dijon mustard

1 large sheet puff pastry approx (30 X 32cm)

Eggwash: 3 egg yolks mixed with a pinch of salt

4-5 slices Iberico Ham

Full recipe: http://www.masterchef.com.au/beef-wellington.htm