Beef Wellington with hispi cabbage and red wine jus recipe

John Saward at the Pig and Whistle Restaurant shares the recipe for this classic dish, enjoyed by diners and wedding couples

INGREDIENTS

For the Wellington

6oz beef fillet

200g chestnut mushrooms

2 garlic cloves

Bunch of time leaves

Sea salt and black pepper

3 rashers parma ham

1tsp English mustard

Ready rolled puff pastry

3 egg yolks

For the cabbage

1/2 hispi cabbage

2 rashers bacon

100ml chicken stock

For the red wine jus

2 shallots

2 tsp olive oil

175ml port

175ml red wine

1 rosemary sprig

1 bay leaf

800ml beef stock

2tbsp butter

Pinch of sugar

METHOD

Wellington

Pre heat your oven to 180°C. Season the beef and sear in a hot pan to a good brown colour, set aside to rest.

Chop the mushrooms into small pieces then blitz with garlic and thyme into fine pieces. Add sea salt and cook on a medium heat to evaporate all the moisture, then allow to cool

Roll out three layers of cling film overlapping each other. Lay two parma ham slices in the middle and add a thick layer of the mushrooms. Brush the beef with mustard and place on top of the ham/mushroom layers. Cover the top of the beef with a layer of mushrooms, then with the third parma hamslice. Starting with the cling film closest to you, roll the beef parcel until it resembles a tight cylinder shape and place in the fridge until cool.

Roll out your pastry and brush with egg yolk. Place your beef on the pastry closest to you and roll it completely around the beef, squeezing the ends to seal the parcel. Place onto a baking tray and bake for 15 to 20 minutes checking the internal temperature reaches 45°C using a cooking thermometer. Remove from the oven and rest for 10 minutes.

Cabbage

Slice the hispi cabbage and cook in a pan with the bacon and chicken stock. Add a lid and allow to steam for five minutes until tender.

Red wine jus

Fry the shallots in olive oil until golden and caramelised. Add the port, wine and herbs and simmer until reduced by half. Add the stock and reduce by half again, then strain, discarding the shallots and herbs. Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

NAME

Pig & Whistle Restaurant, Chignal Road, Chelmsford, Essex, CM1 4SZ

01245 443186

info@pigandwhistlechelmsford.uk

pigandwhistlechelmsford.uk