Dom's Beef Wellington with Jerusalem Artichoke Duxelle and Truffle Pancakes
A indulgent dish, ideal for a festive celebration or dinner party!
For the rough puff pastry
Mix the flour with the salt and add the cubed butter tossing it around to coat it with the flour. Add enough water to bring the mixture together into fairly firm dough.
On a floured surface shape the pastry into a rectangle. Roll out the pastry until it’s a long rectangle approximately 1cm thick. Wipe off any excess flour then fold one third of the pastry into the middle and then the other third on top of that.
Turn the pastry through 90 degrees and repeat the rolling and folding a further five times. Wrap the pastry in cling film and rest in the fridge for at least 30 minutes or until you are ready to use it.
Prepare the beef
Take the beef sirloin out of the fridge at least one hour before preparing it. Season generously with salt and pepper, then start searing it in a really hot pan in the rapeseed oil, browning all sides. Add the butter into the pan and as soon as it starts foaming, add the crushed garlic and baste the seared sirloin, until its nicely browned all the way around.
Transfer the meat onto a tray and let it rest for about 10 minutes, before putting it into the fridge.
Prepare the duxelle
Roughly chop the Jerusalem artichokes and blend them coarsely in a food processor. Heat the olive oil in a heavy based pan and add your diced shallots, garlic, thyme, artichokes and chestnuts. Sweat them off for a couple of minutes and caramelise everything slightly before adding in the butter. Keep cooking and stirring the duxelle for about 10 more minutes, then put aside to rest.
Prepare the pancakes
Crack the eggs into a bowl and sift in the flour while mixing. Add salt to taste and grate the truffle into the mix. The truffles are completely optional but make for a delicious Christmas treat!
To cook your two pancakes heat up a frying pan and add about a tablespoon of rapeseed oil. Cook the pancakes for a minute or so on one side, until lightly coloured underneath, then flip over and cook for a minute more. Depending on the pan, you may need to loosen the edges of the pancake with a palette knife before you flip. Put aside and let cool.
To assemble the wellington
Preheat your oven to 180c
Brush you beef with dijon mustard evenly all over.
To assemble the wellington, roll out your pastry and lay the pancakes on top leaving a slight gap at the edges. Spread the duxelle on top and place your rested beef, evenly brushed with dijon mustard, in the centre.
Now roll over the sheet of rough puff pastry, surrounding the beef nice and evenly, pinching the edges to seal and tucking in the sides. Brushing with egg yolks all over.
Cook for 20-30 mins until golden and crisp and let rest for a minimum of 10 minutes before slicing into thick slices.
For the rough puff pastry
100g Cold, unsalted butter, cut into small cubes
Pinch of salt
100g of iced water (more or less)
For the beef:
1.5 kg beef sirloin
20 ml rapeseed oil
Salt and pepper
2 – 3 cloves of garlic crushed
For the duxelle:
2 tbsp olive oil
200g Jerusalem artichokes, cleaned
3 shallots diced
10g chopped thyme
2 cloves of garlic sliced
100g peeled and cooked chestnuts, diced
Salt and pepper to taste
For the pancakes:
4 large eggs
2 tbsp flour
1 tbsp rapeseed oil
Roughly 3 tbsp dijon mustard
1 beaten egg
This recipe is taken from...
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