Steve's Beef Wellington
Juicy beef in mushroomy, mustardy lovliness, surrounded by golden puff pastry. Use the best meat possible, expect to eat it rare to medium.
Blend mushrooms, onion, garlic and mustard with plenty of salt and pepper.
Reduce mushroom mix over a low heat until a dry paste is formed.
High heat a skillet and sear all sides of the beef.
Place cling film on counter and cover with Pancetta (so that it will wrap the whole piece of beef)
Spread the mushroom mix over the pancetta.
Place the beef and wrap, using the cling film to help make a sealed roll.
Refrigerate for at least 30 mins.
Place roll onto puff pastry and wrap and seal edges, wash with egg.
Cook at 200C for 20 – 30 mins until pastry is golden and meat is 65C (internal) for medium.
Nice piece of beef (500g) – (Higher quality the better.)
8 slices Pancetta, ham or prosciutto
1 Small Onion – Diced
1 TBS Garlic (Minced or whole.)
1 TBS Dijon Mustard
Salt and Pepper
1 beaten egg for wash