Dinky Scotch Beef Wellington for Two
It feels like I’ve just blinked since our last guest blogger dreamed up another gorgeous recipe for us, and it’s that time again. This week, the lovely Bumpkin Betty is in the limelight with her dinky Scotch Beef Wellington for Two. She’s done a fab job for us with step-by-step (and very luscious) photos to go with her recipe. But first, I want to blether a bit about Bumpkin Betty herself, whose blog name is the best by far because of her alliterative B’s (I was inspired to follow suit as you can see).
Bumpkin Betty, alias Jac, hails from some far-flung windswept village clinging cutely to the northern coast of Scotland, and now lives in the big smoke that is London. She calls herself a Scottish country bumpkin, ergo the inspiration for the name of her blog – she’s also on instagram, pinterest, facebook and twitter – all worth a peek when you’re in the musing mood. She was named ‘best lifestyle blog’ at the Next Blogger Awards, so hurrah for this fellow Scot in the blogosphere, who I heartily commend to you. As you’ll see on her blog, she was recently wed to her beloved bloke (b’s again). In her newly-wed loved-up state it’s no wonder she conjured up this romantic mini Scotch Beef Wellington for our delectation.
You probably already know that Beef Wellington uses the most expensive cut of meat, the fillet. So this smaller version for two makes it a more affordable treat to enjoy more often. Yum.
Scotch Beef Wellington for Two
- 400g Scotch beef fillet
- 250g (1 pack) of wild or chestnut mushrooms
- 250g puff pastry
- Thyme sprigs
- 5 slices of Parma ham
- 2 egg yolks beaten
- Salt and pepper
For the Red Wine Gravy
- Beef bones (ask your butcher for these)
- Beef stock cube
- 1 bottle of red wine
- Bay leaf
Wrap your beef fillet in cling film to create a rounded shape and then chill in the fridge overnight to set this shape. At the same time, roll out your puff pastry into a large square and then fold and chill overnight.
The next day remove your beef fillet from the cling film and sear on all sides in a pan of olive oil for a minute or two, but keep the inside rare. Leave to cool.
Meanwhile, make your mushroom duxelle. Chop up your mushrooms as finely as possible and fry with the leaves of one sprig of thyme and some salt and pepper. Continue to cook over a high heat until the juices from the mushrooms have disappeared and you begin to get more of a soft paste. Leave to cool.
Place your beef fillet in the centre of the square and then using the cling film carefully wrap the Parma ham and mushroom duxelle around the beef. Use spare ham to cover up any holes.
Wrap the cling film around the beef tightly and tie at the ends and then chill for around 30 minutes.
In the meantime begin your red wine gravy. Boil the beef bones along with the thyme and bay leaf in 750ml of beef stock. Bring to the boil then add a bottle of red wine. Reduce heat and simmer for around 1 hour or until the sauce has reduced and thickened to your liking.
Remove your rolled out puff pastry from the fridge and brush with egg wash.
Once the beef has chilled, remove the cling film and lay in the centre of your puff pastry square. Fold the pastry around the beef and press together to seal. Pull the sides in like a parcel and press to seal. Flip the wrapped beef over so the fold is underneath and score lightly.
Remove the beef bones from your gravy and drain through a sieve. Pour into a gravy boat ready to serve.