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1
In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.
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2
Rough chop and saute the mushrooms. Season with thyme, salt and pepper.
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3
Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.
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4
Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.
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5
Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.
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6
Brush once with the egg wash and bake in a 375u00b0F oven for 25-30 minutes. Check halfway with a thermometer - internal temperature should be approximately 115u00b0F for medium rare. Pastry should be golden brown.
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7
Red Wine Sauce made with Brown Chicken stock.
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8
-1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine
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9
In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
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10
Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper.
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11
Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.
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12
To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.
