Prep time: 1 hour and 30 minutes, plus refrigeration
Cook time: 1 hour and 10 minutes
Serves 6.
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Ingredients
Roasted vine tomatoes, to serve
Red wine jus
400g beef bones
300g chicken wings
2 large brown onions, chopped
3 large carrots, chopped
2 sticks celery, chopped
1 garlic bulb, halved horizontally
2 tbs olive oil
250ml red wine
1 bunch fresh thyme
1 litre beef or veal stock
25g butter, chopped
Beef Wellington
2 tbs olive oil
1kg beef eye fillet, trimmed
1 tbs Dijon mustard
10 very thin slices of prosciutto
1 quantity mushroom duxelle
375g butter puff pastry
1 egg yolk
Mushroom duxelles
400g Swiss brown or chestnut mushrooms
40g butter, chopped
2 tbs panko breadcrumbs
2 eschallots, finely chopped
1 tbs finely chopped thyme
1 garlic clove, finely chopped
80ml dry white wine
2 tbs thickened cream
Spinach purée
1 tbs olive oil
1 eschallot, chopped
2 garlic cloves, crushed
125ml thickened cream
Finely grated zest of 1 lemon
1 bunch English spinach, chopped
Pinch ground nutmeg
Method
1. Preheat oven to 180C.
2. To make jus, place bones, wings and vegetables in an oven dish. Drizzle with oil and season. Roast for about 40 minutes or until caramelised. Transfer mixture to a large saucepan over medium heat.
3. Add wine and thyme. Simmer, stirring, until wine has reduced by half. Stir in stock. Bring to a simmer.
4. Simmer, stirring occasionally, until reduced by half. Strain through a fine sieve and discard solids. Return to a clean pan over medium heat. Whisk in butter a cube at a time. Season.
5. To prepare beef wellington, heat oil in a large frying pan over high heat until smoking. Season beef all over and add to pan. Cook, turning occasionally, until browned well all over. Transfer to a rack over an oven tray. Once cooled, spread with mustard.
6. To make mushroom duxelle, process mushrooms until finely chopped. Melt butter in a large non stick frying pan over medium heat. Add mushrooms, breadcrumbs, eschallots, thyme and garlic. Cook, stirring occasionally, until liquid evaporates and mushrooms are lightly browned. Add wine and simmer until evaporated. Stir in cream. Simmer until reduced and mixture is thick and has dried out. Stir in breadcrumbs. Season. Transfer to a bowl and refrigerate until cold.
7. Lay out a large piece of baking paper on a work surface. Arrange prosciutto, overlapping in a large rectangle, the length of the beef fillet and wide enough to enclose the meat. Spread mushroom duxelle over the prosciutto.
8. Lay the beef on one long edge of the prosciutto. Using the baking paper as a guide, roll into a cylinder, enclosing the beef (discard baking paper). Wrap beef cylinder tightly in plastic wrap and refrigerate for several hours.
9. Roll out the pastry on a lightly floured surface to a 30cm x 40cm rectangle.
10. Remove plastic wrap from beef and place in centre of pastry. Fold to enclose. Transfer to a tray lined with baking paper. Whisk egg yolk with 1 tablespoon of water and use to brush pastry. Refrigerate for 1 hour or up to overnight.
11. Meanwhile, to make spinach purée, , heat olive oil in a medium saucepan over medium heat. Cook eschallot and garlic until soft but not coloured. Add cream, lemon zest and spinach. Cover and cook for 2 minutes or until spinach is soft. Add nutmeg. Transfer mixture to a blender. Blend until smooth. Season.
12. Preheat oven to 230C. Transfer beef wellington to an oven tray. Bake in centre of oven for about 40 minutes or until internal temperature of beef reaches 52C on a meat thermometer and pastry is golden brown and crisp. Set aside to rest for 15 minutes. Slice thickly.
13. Serve beef wellington, spinach purée and roasted vine tomatoes with red wine jus.