Emma’s Wellington By The Black Bull
INGREDIENTS
METHOD • 500g Puff Pastry • 200g Parma Ham • 500g Baby Leaf Spinach • 750g of Beef Fillet - trimmed of all sinew • 200g Button Mushrooms • 200g Smooth Chicken Liver Pate
• 100g Shallots • 100g Butter • Maldon Sea Salt Crystals • Mill Pepper • Thyme Florets to Garnish • 30ml Vegetable Oil
Crepes • 3 Eggs
• 200 ml Milk • 200 ml Flour • Pinch of Table Salt & White Pepper
1. Season fillet steak well with salt crystals and pepper 2. Heat vegetable oil in a frying pan until smoking then quickly seal the fillet steak on all sides - 30 seconds per side until well coloured 3. Place fillet to one side in a fridge to cool 4. Chop mushrooms and shallots finely, shallow fry until most moisture has evaporated, liquidise to a smooth paste then chill 5. Wilt your spinach in a little butter, squeeze, drain and chill 6. Prepare 4 thin crepes 7. Lay out a generous rectangle of cling film on your work top 8. Line crepes with Parma ham, spinach and mushroom and shallot paste until evenly spread 9. Place the fillet of beef onto this and
10. Roll your puff pastry in to a 3mm sheet then place the crepe wrapped fillet on top, roll and seal with egg wash 11. Once the pastry is sealed generously brush with egg yolks and chill 12. Roll another sheet of puff pastry and use lattice cutter to create lattice 13. Place this over the pre-prepared pastry Wellington and egg wash again using yolks 14. In the centre of each lattice place a small floret of thyme 15. Place in oven 200c for 15-20 minutes for medium rare, 175c for 30-35 minutes for well done 16. Leave to rest for 10 minutes, carve and discard pastry ends 17. Serve with simply steamed and butter glazed vegetables such as carrots and tender stem broccoli, triple cooked beef dripping fat chips, or some beautifully buttery mash potato
roll, being careful not to overlap - use the cling film to create a good shape by rolling and twisting the ends
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