Beautiful Beef Wellington | Jamie Oliver

Pulling off this 1000 dish will put you lot in the holiday meal hall of fame.

(Credit: David Loftus)

"Beef Wellington celebrates the luxurious and very tender fillet of beef and is 1 of those ultimate blowout dishes that hits the right spot several times in i repast. When yous've fabricated this once, you lot'll go a sense of how you tin can perfect information technology in your oven and arrive work for parties and special occasions; once prepared it'south super-easy to cook and serve." - Jamie Oliver

Beefiness Wellington

By Jamie Oliver

Ingredients

• ane kg eye fillet of beef, trimmed (the timings beneath work perfectly for a fillet of roughly 10 cm in diameter)
• Olive oil
• 2 large knobs of unsalted butter
• iii sprigs of fresh rosemary
• one ruddy onion
• two cloves of garlic
• 600 g mixed mushrooms
• 100 g free-range chicken livers (cleaned)
• 1 tbsp Worcestershire sauce
• ½ teaspoon truffle oil, optional
• fifty chiliad fresh breadcrumbs
• ane x 500 g block of puff pastry
• 1 big costless-range egg

Gravy:

• two onions
• 4 sprigs of fresh thyme
• 1 heaped teaspoon blackcurrant jam
• 100 mL Madeira vino
• 1 heaped tsp English language mustard
• 2 heaped tbsp plain flour, plus extra for dusting
• 600 mL organic beef stock (hot)

Grooming

Preheat a big frying pan on a high heat. Rub the beef all over with body of water salt and black pepper. Pour a good lug of oil into the pan, then add the beef, knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in full, turning regularly with tongs, then remove to a plate. Wipe out the pan and render to a medium estrus. Skin the onion and garlic, and then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and some other lug of oil. Strip in the rest of the rosemary leaves and cook for fifteen minutes, or until soft and starting to caramelize, stirring regularly. Toss the livers and Worcestershire sauce into the pan and melt for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using). Finely chop information technology all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, so stir in the breadcrumbs (you can use pancakes to line the pastry and blot the juices, but I adopt using breadcrumbs like this).

Preheat the oven to 210ºC/425ºF/gas 7. On a flour-dusted surface, roll out the pastry to 30 cm x 40 cm. With ane of the longer edges in front end of you, follow the step-by-footstep pictures and spread the mushroom pâte over the pastry, leaving a 5cm gap at either stop and at the edge furthest away from you — eggwash these edges. Sit the beef on the pâte, then, starting with the edge nearest yous, snugly wrap the pastry around the beefiness, pinching the ends to seal. Transfer the Wellington to a large blistering tray lined with greaseproof paper, with the pastry seal at the base, and castor all over with eggwash (you tin prep to this stage, then refrigerate until needed — just get it out one½ hours before cooking so it'southward non fridge-cold). When yous're ready to cook, rut the tray on the hob for a couple of minutes to showtime crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beefiness — the ii cease portions will exist more than cooked but usually some people prefer that.

Meanwhile, for the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Melt for 20 minutes, stirring occasionally, and so stir in the jam and simmer until shiny and quite dark. Add together the Madeira, flame with a match, cook away, and then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you lot like, then blend with a stick blender and pass through a sieve, or go out chunky. In one case cooked, rest the Wellington for 5 minutes, then serve in two cm-thick slices with the gravy and steamed greens.

Yield: Makes 6 servings

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This recipe originally appeared on Jamie's Bully Christmas © 2014 Jamie Oliver, taken from Jamie's Comfort Food, published by Michael Joseph. Visit jamieoliver.com  or follow him at @jamieoliver . Photography by David Loftus Copyright © 2014.

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Source: https://www.cbc.ca/life/jamieoliver/recipes/jamie-oliver-s-cracking-christmas-beef-wellington-1.5386313