Four Ingredient X A Jar of Pesto: Beef Wellington
Four Ingredient X A Jar of Pesto: Beef Wellington
Recipe Type
Dinner
Pesto Type
Basil & Kale Pesto
Total Time
180 mins
Prep Time
90 mins
Cook Time
30 mins
Serves
5 people
INGREDIENTS
3Tbsp
Basil & Kale Pesto
12 slices
Prosciutto
1 Punnet
Mushrooms
2 Sheets
Puff Pastry
1.5-2kg
Beef Fillet
METHOD
Step 1
Trim any sinew of the beef and cut the ends of so it resembles a perfect cylinder.
Step 2
Season the beef with salt and pepper.
Step 3
Get a pan really hot then add a splash of olive oil.
Step 4
Sear all sides of the beef and then wrap it in cling film and put in the fridge. wrap it tight!
Step 5
Now blend your mushrooms into a smooth paste.
Step 6
Season and fry in a medium heat to remove the liquid. chill off in the freezer.
Step 7
Now lay down some cling film and place the prosciutto on top so there is no holes.
Step 8
Spread on your mushrooms, followed by a layer of pesto.
Step 9
Remove the cling film from the beef and wrap it tightly with the layered cling film.
Step 10
ensure it is wrapped tightly and leave to set in the fridge for at least 30 minutes.
Step 11
It is tedious but the trick to smashing a welly is the process of wrap ping it. It allows for a more even cook, it stops it from falling apart, it stops it from leaking, it stops that horrible gap between pastry and the beef when you cut it. IT DOES EVERYTHING!
Step 12
Get your two sheets of pastry and stick them together using a splash of water.
Step 13
Unwrap your beef and place on the pastry just a little off the centre.
Step 14
Wrap tightly sticking down the flap with water.
Step 15
Tuck in the ends and trim off any excess pastry. Score a nice little pattern on the top if you wish.
Step 16
Bake for 30-40 minutes at 200c or until the internal temp is 40-43C.
Step 17
Let it rest for an hour before enjoying otherwise it will fall apart and blood will drown your plate.