Valentine’s Day Meal for Two – Beef Wellington
Steak symbolises luxury and indulgence, making it the ideal centrepiece for a romantic Valentine's Day dinner. Whether you're celebrating a new romance, a milestone anniversary, or simply the joy of being together, steak sets the stage for a memorable evening.
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Ingredients
Adjustable servings button
- 1 x 400g fillet of beef
- Olive oil
- 250 g of wild mushrooms
- 1 x sprig of thyme leaves only
- 250 g of puff pastry
- 4 x slices of Parma ham
- 1 x egg yolk beaten with ½ tbsp water and a pinch of salt
- Sea salt and freshly ground black pepper
For the red wine sauce
- 1 tbsp of olive oil
- 100 g of beef trimmings ask the butcher to reserve these when trimming the fillet
- 2 x large shallots peeled and sliced
- 6 x black peppercorns
- 1 x bay leaf
- 1 x sprig of thyme
- Splash of red wine vinegar
- ½ a 750ml bottle of red wine
- 375 ml of beef stock
Equipment
Instructions
- Wrap the beef tightly in a triple layer of cling film to set its shape, then chill overnight;
- Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool;
- Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning;
- When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle);
- Remove the duxelle from the pan and leave to cool;
- Place the pastry on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator;
- Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham;
- Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Chill for at least 30 minutes;
- Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around the ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes;
- Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides;
- Stir in the shallots with the peppercorns, bay leaf and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown;
- Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced;
- Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside;
- When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving;
- Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.
