Jamie Oliver’s ‘ultimate’ beef wellington which is ‘super easy to cook and serve’

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Jamie Oliver is getting everyone prepared for Christmas. The television chef has been sharing some of his recipes for the most popular festive dishes. One of which is a beef wellington. Anyone looking for a showstopper dish this weekend, Jamie’s step-by-step guide will help you create one.

Speaking about the recipe, Jamie said: “Beef wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. 

“When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and special occasions; once prepared it’s super-easy to cook and serve. ”

The recipe serves six people and it cooks in one hour and thirty minutes. 

The difficult rating is “showing off”. 

Ingredients:  

One kg centre fillet of beef, trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter)

Olive oil

Two knobs of unsalted butter

Three sprigs of fresh rosemary

One red onion

Two cloves of garlic

600g mixed mushrooms

100g free-range chicken livers, (cleaned)

One tablespoon Worcestershire sauce

Half a teaspoon truffle oil, (optional)

50g fresh breadcrumbs

One x 500 g block puff pastry

One large free-range egg

For the gravy: 

Two onions

Four sprigs of fresh thyme

One heaped teaspoon of blackcurrant jam

100ml Maderia wine

One heaped teaspoon of English mustard

Two heaped teaspoons plain flour, plus extra for dusting

600ml organic beef stock (hot)

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Method: 

1. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good amount of oil into the pan, then add the beef, one knob of butter and one sprig of rosemary.

2. Sear the beef for four minutes in total, turning regularly and then remove and place onto a plate. 

3. Wipe out the pan with kitchen roll and return to a medium heat. Peel the onion and garlic and finely chop them with the mushrooms and put into the pan with the remaining knob of butter and another glug of oil.

4. Add the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly.

5. Add the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents of the pan onto a large board and drizzle with the truffle oil (if using).

6. Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs. Jamie added chefs can use pancakes to line the pastry and absorb the juices, but he preferred using breadcrumbs like this.

7. Preheat the oven to 210°C/425°F/gas mark seven.

8. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a five-centimetre gap at either end and at the edge furthest away from you – eggwash these edges.

9. Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal.

10. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with egg wash (you can prep to this stage, then refrigerate until needed – just get it out one and a half hours before cooking so it’s not fridge-cold).

11. When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing juicy beef – the two end portions will be more cooked, but usually, some people prefer that.

12. For the gravy, peel and roughly chop the onions and put them into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark.

13. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.

14. Once cooked, rest the Wellington for five minutes, then serve in two centimetre thick slices with the gravy and steamed greens.

This beef wellington recipe comes from Jamie Oliver’s website. 

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