VEGGIE WELLINGTON RECIPE RECIPES

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VENISON WELLINGTON RECIPE - BBC GOOD FOOD



Venison wellington recipe - BBC Good Food image

Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard

Provided by James Martin

Categories     Main course

Total Time 2 hours 10 minutes

Prep Time 50 minutes

Cook Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 16

700g trimmed loin of venison
1 tbsp olive oil, plus a little extra
1½ tbsp English mustard
50g butter
1 large shallot, finely chopped
1 garlic clove, crushed
400g chestnut mushroom, very finely chopped in a food processor
1 tbsp finely chopped thyme leaves
1 tbsp finely chopped parsley
2 tbsp brandy
12 slices prosciutto
plain flour, for dusting
375g pack all-butter puff pastry
2 egg yolks, beaten
mashed root veg
gravy

Steps:

  • For detailed step-by-step images to help with creating your wellington, visit our guide page. Firstly, dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.
  • Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it’s evaporated. Leave to cool.
  • Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.
  • Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
  • Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.
  • On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
  • Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
  • Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
  • Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
  • Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
  • Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat the oven to 220C/200C fan/gas 7.
  • Lightly oil a non-stick baking tray and heat until hot. Put the wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.
  • To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.

Nutrition Facts : Calories 687 calories, FatContent 37 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 55 grams protein, SodiumContent 2.8 milligram of sodium

BEEF WELLINGTON WITH RED WINE GRAVY RECIPE | BBC GOOD FOOD



Beef wellington with red wine gravy recipe | BBC Good Food image

Update a celebration dinner centrepiece using prosciutto instead of pancakes to encase beef and porcini mushroom stuffing

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 2 hours

Yield 6

Number Of Ingredients 21

1kg beef fillet - ask your butcher to cut it from the middle of the fillet and say you don't want the tail end or the head (chateaubriand) of the fillet
1 tbsp olive oil, plus extra for greasing
5-6 thin slices prosciutto
plain flour, for dusting
500g pack all-butter puff pastry
1 egg, beaten
20g dried porcini mushrooms
400g chestnut or button mushrooms, roughly sliced
1 tbsp fresh thyme leaf
50g butter
1 large shallot, finely chopped
splash of Worcestershire sauce
2 tbsp freshly grated parmesan
25g butter
1 shallot, finely chopped
sprig of thyme
1 bay leaf
1 tbsp plain flour
splash of brandy (optional)
glass of red wine
1 beef stock cube

Steps:

  • First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it’s well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don’t clean it.
  • Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don’t clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
  • For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up – do not leave for longer of cooking times will be affected.
  • On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
  • Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn’t burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
  • To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
  • Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.

Nutrition Facts : Calories 760 calories, FatContent 47 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 34.4 grams carbohydrates, SugarContent 1.5 grams sugar, FiberContent 1.2 grams fiber, ProteinContent 46.6 grams protein, SodiumContent 2.1 milligram of sodium

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