Beef Wellington: Difference between revisions

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Beef Wellington (view source)

Revision as of 16:43, 22 May 2020

56 bytes removed ,  22 May 2020
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'''[[Duxelles]]'''
'''[[Duxelles]]'''
{{RecipeIngredients
{{RecipeIngredients
| 250 g [[Mushrooms|mushrooms]] chopped very finely. A mixture of [[chestnut mushrooms]], [[shiitake mushrooms]] and wild mushrooms works well.
| 250 g [[Mushrooms|mushrooms]] chopped very finely.
| 2 [[Shallots|shallots]] peeled and chopped very finely
| 2 [[Shallots|shallots]] peeled and chopped very finely
| 2 cloves of [[Garlic]], peeled and crushed
| 2 cloves of [[Garlic]], peeled and crushed
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| [[Olive oil]] for [[Frying|frying]]
| [[Olive oil]] for [[Frying|frying]]
| 500g trimmed [[Beef|beef]] fillet (cut from the middle of the fillet)
| 500g trimmed [[Beef|beef]] fillet (cut from the middle of the fillet)
| 6 slices of [[Parma ham|parma ham]] or [[Prosciutto]].  Because it was very thin and difficult to separate individually, I separated into 2 rough halves and re-joined which allowed more than enough to cover the fillet.
| 6 slices of [[Parma ham|parma ham]] or [[Prosciutto]]
| Made-up [[English mustard recipe|English mustard]] - about 1 tablespoon of [[mustard powder]] mixed with [[white wine vinegar]] and a drop of water.
| Made-up [[English mustard recipe|English mustard]]
| 375g packet of pre-rolled [[Puff pastry|puff pastry]] (you won't need it all).
| 375g packet of pre-rolled [[Puff pastry|puff pastry]] (you won't need it all).
| 2 [[Egg yolks|egg yolks]]
| 2 [[Egg yolks|egg yolks]]
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