Serves: 10 (200g each)
Cooking Time: 2 hours
1.75kg Kilnford Galloway Beef Fillet
1 tbsp Olive Oil
Cracked Black Pepper
Mushroom & Chicken Mousse
2-3 tbpn’s olive oil
500g button mushrooms, cleaned & finely chopped
1 shallot, peeled & finely chopped
1 garlic, peeled & finely chopped
1 tarragon, chopped
1 large skinless chicken filelt
3 egg whites
300ml double cream
1 tbsp olive oil
200g Caul fat/ pancakes
100g sliced pancetta
2 sheets of ready rolled puff pastry 35 x 25cm
2 egg whites
Kilnford Galloway Beef Wellington
This is a classic dish which takes a bit of time to make but well worth the effort. Great for a special occasion and as an alternative to turkey at Christmas.
- Trim the fillet of beef and then wrap tightly in cling film and tin foil, you can do this up to 24 hours before hand and place in the fridge for best results.
- Keep the beef covered in the tin foil. Heat a frying pan then add the beef and sear, keeping it covered in the foil as this helps keep the shape, turning as necessary, for 3 or 4 minutes on all sides.
- Allow to cool, take out of the foil and keep wrapped tightly in cling film and set aside.
- For the mushrooms, heat 2 tablespoons olive oil in a frying pan over a low heat and add the butter. Once melted, add the chopped mushrooms and fry gently until very tender. Add the shallot, garlic and tarragon and cook for a further 5-6 minutes, stirring frequently, until the liquid has completely reduced and the pan is quite dry.
- For the chicken mousse, put the chopped chicken and egg whites into a food processor and blend until smooth. Pass the mixture through a fine sieve into a large bowl, pushing it through with a spatula. Stir in both cream and season with salt and pepper. To check the seasoning, fry off a teaspoonful of the mixture in a small pan with a little oil, then taste and adjust the uncooked mixture as necessary.
- Stir the cooked mushrooms into the chicken mousse. Blanch the leek then cut in half length ways and set aside until needed.
- Lay out the caul fat or pancakes on your work surface to from two separate sheets, overlapping the pieces slightly as necessary, then layer the pancetta slices on top. Place the leeks across the middle of each pancetta sheet, then pipe or spread the chicken and mushroom mouse on top. Cover both with cling film and place in the freezer until just starting to freeze or set.
- Place each piece of seared beef on top of a chicken mousse bed, then lift the caul fat/ pancakes from one side and rill the layers of mousse, leek, pancetta and caul fat. Pancakes around the beef to form a log.
- Wrap both logs tightly in cling film and chill in the fridge. Meanwhile, roll out each sheet of puff pastry so that it will be large enough to wrap around a rolled beef fillet and enclose it completely. Set aside to rest for 20 minutes.
- Brush the rested pastry with beaten egg. Lay a beef roll along one side of each pastry sheet, then wrap the pastry around the beef, rolling it into a tight cylinder. Fold in the neds, then trim off the excess pastry from the sides and long edge, leaving a slight overlap to seal. Brush the edges with beaten egg and press against the parcel to seal.
- Wrap in the film in tin foil ready to take home.
- Heat the oven to 180̊C. Then bake for 20-25 minutes, or until the pastry is golden brown all over.
- Remove from the oven and then rest on a warm plate for 5 minutes before serving.
Shop Online or Click and Collect.
Chefs Tips (Tony Budde):
- You can freeze until needed.
- Before defrosting take out of the thin foil and cling film, place on a silicon mat or paper and leave on the intended roasting tray. When ready for the oven brush the parcels all over with beaten egg.
- Before placing into the oven make sure the beef if fully defrosted.
- You could also use Kilnford Galloway Rump/Popseye steak which you could slow cook before adding to the rest of the ingredients.
A winner of Various awards which include:
Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17
Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow
I have been working as a freelance Chef as well as working with the local high schools Home Economics Departments & Dumfries and Galloway College.