|1 kg||beef fillet|
|8||parma ham — slices|
|2||eggs — just the yolks|
|black pepper — freshly ground|
|2||oil — grapeseed|
|3||fresh chillies — 573|
|2||portabellini mushrooms — finely diced|
|black pepper — freshly ground|
|1 tsp||fresh thyme|
|1 cup||flour — lightly packed and leveled|
|1 tsp||fresh chives — chopped|
In a large pan add oil, and when hot, add finely diced mushrooms. Season well with salt and pepper and add the thyme. Stirring frequently to be sure mushrooms don’t stick, cook until all the moisture has evaporated (about 10 minutes). Remove from heat and leave to cool.
In a large mixing bowl, combine eggs, flour, milk, herbs and salt. Whisk until incorporated.
Place this mixture in the refrigerator to rest for at least 30 minutes. Lightly rub butter over a 10-12-inch non-stick pan and place over low heat. Add 1/4-cup batter to the pan and swirl the pan so that the batter spreads evenly into a very thin pancake.
Let it cook for 30 seconds until set, then flip and cook the other side for just a few seconds. Move quickly because you don’t want any browning to occur. Remove crepe to a plate. Continue cooking until batter is finished (makes about 5 crepes).
Place a parchment square between crepes so they don’t stick to one another.
Season the beef fillet with salt and pepper on all sides. Use your hands to press salt and pepper into the meat while rolling and shaping the beef into a cylinder.
Heat a large cast-iron pan or skillet and add grapeseed oil. Sear beef, cooking for a maximum of 60 seconds per side.
Remove beef to a sheet tray and pour the juices from the pan over it. While hot, brush the English mustard all over the fillet and then let it rest. Layer three pieces of plastic wrap cutting board (make sure they overlap).
Take two to three pancakes and trim into squares the length of the fillet, then line them up vertically on the plastic. Layer on the parma ham slices to prevent meat juices from spreading to the pastry.
Spread the mushroom duxelles over the ham, ½ cm thick. Season with salt and pepper, then place beef at the bottom of the crepe.
Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package (the tighter you can get the plastic, the neater and rounder the wellington will be).
Refrigerate for 20 minutes.
Preheat a convection oven to 200c. Again, layer three pieces of plastic wrap on the cutting board. Lay the puff pastry in the centre.
Unwrap beef and place on the pastry, 1/3 of the way up. Lightly brush the pastry with egg yolk wash and season with salt and pepper.
Lift the plastic wrap and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across the beef and sealing the seam.
Twist the plastic taking the excess pastry with it until pastry melts together. Put this in the fridge for 5-10mins to help set the pasty into the cylindrical shape.
Once set, cut off the ends, unwrap the Wellington and brush with egg wash. Use the back of a knife to gently score the Wellington and create a decorative pattern.
Season with more salt, and place on a parchment-lined tray. Insert thyme sprig. Refrigerate for 5 minutes. Place in the middle of the oven and bake for 30-35 minutes, until golden brown.
Remove and let rest for 5 minutes before slicing and serving.
Serve Beef Wellington with a chestnut puree, rosemary salt-baked turnips, blackberries, the herb jus and a glass of Lanzerac Premium Cabernet Sauvignon – delicious!
Recipe by chef Stephen Fraser of Lanzerac Hotel and Spa.