|Beef Wellington and Sauteed Potatoes|
via my close, personal friend, Gordon Ramsay
- 1 lb beef fillet (most boneless roasts work. We're not dumping the money on a fillet)
- 1 lb flat mushrooms (mushrooms are actually pretty round, so we had trouble with this. We wound up using baby bellas)
- 4-8 slices Parma ham (we just gleefully ingored this and used thinly sliced peppered turkey)
- English (Dijon) mustard for brushing meat
- 8 oz puff pastry (save yourself the trouble and just buy a box of ready-made puff pastry)
- 2 egg yolks
- Approx 8 Charlotte/New potatoes (those are potatoes that we never have in the house. I think we used some form of gold potato)
- 1 clove garlic, crushed
- 1 sprig thyme (we went with rosemary and thought it was great)
- Salt and pepper
- Olive oil
- Mustard vinaigrette, optional (so optional we didn't even bother considering using it)
1. Pre-heat the oven to 400F.
2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. (The point of this is simply to sear the beef and give it a nice crust, you don't want to cook the meat at this stage). Allow to cool and brush generously with the mustard.
3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
4. Roll out a generous length of cling film (that's UK for plastic wrap. They have different terms for things that we don't use. i.e. boot=trunk, lift=elevator, tallywhacker=pecker froynaden=butter knife), lay out the four slices of Parma ham (or turkey), each one slightly overlapping the last. With a pallet knife (pallet knife. See what I'm talking about? I use a pallet knife for spreading caulk. I just used a spatula, which in the UK, means "kneecap") spread the mushroom mixture evenly over the ham.
5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the cling film. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.
6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 400F for 35 - 40 minutes. Rest 8 -10 minutes before slicing (the Wellington, not you. Stop being so lazy).
|It's almost as if I know what I'm doing.|
8. Serve hearty slices of the Wellington alongside the sautéed potatoes. A classic mustard vinaigrette makes a great dressing (which we would not be bothered to make since this recipe was a Colossal Pain In The Ass).
|Whoever made this meme needs to be punished savagely|
for failing to use an apostrophe in "it's."