Beef Wellington With Morels And Asparagus
|Beef fillet||1 Kilogram, trimmed to a neat cylinder shape (Scottish)|
|Light olive oil/Groundnut oil||2 Tablespoon (For Frying)|
|Asparagus spears||3 Bunch (300 gm) (The Larger Spears, Not Tiny Ones)|
|Beef bones||2 Kilogram|
|Carrots||4 , roughly chopped|
|Onions||2 , chopped|
|Red peppers||2 , deseeded, chopped|
|Morel mushrooms||500 Gram|
|Button mushrooms||350 Gram, finely diced|
|Shallots||3 , finely chopped|
|Garlic bulb||1 Small, finely chopped|
|Tarragon||1 Bunch (100 gm) (Leaves Only)|
|Beef jus||1 Tablespoon|
|Boneless skinless chicken||3|
|Egg whites||6 Medium|
|Double cream||284 Milliliter (Pot)|
|Whipping cream||284 Milliliter (Pot)|
|Spinach leaves||700 Gram, washed well|
|Crepinette/Pig's caul, ask your butcher||1 Large, cleaned|
|Pancetta slices||16 (Wafer-Thin, Depending On Size)|
|Puff pastry||500 Gram|
|Beaten egg||1 , mixed with a little water|
|Rock salt crystals||To Taste|
1) Tightly roll the beef in a cling film and chill for 24 hours.
2) Preheat the oven to 200C/180C fan/gas.
3) In a heavy frying pan, unwrap and cook the beef in 2 tablespoon heated oil for about 15 minutes or until evenly browned. Allow to cool, reserve the plate juices, then roll the beef again in a cling film.
4) For the beef jus, place the bones on a baking tray and roast in the oven on the highest seting for about 30 minutes or until deep brown.
5) In a large stock pan, saute the carrots and onions in oil for 20 minutes or until golden. Then stir in the peppers, tomatoes, bones and beef juices.
6) Cover with the cold water and boil gently. Skim off the froth in between, lower the heat and simmer for about 1 hour. Cook slowly for further 2 hours. Allow to cool, cover, and keep aside.
7) For the mushroom farce, in a pan saute the morels in oil on a low heat for 30 minutes. Cool and then chill. Reserve a few for the garnish, and finely chop the remaining morels.
8) In a frying pan, sweat the button mushrooms in the oil. Add the chopped morels, shallots, garlic, tarragon and 1 tablespoon of the beef jus. Cook for 4-5 minutes, then keep aside to cool.
9) For the chicken mousse, process the chicken breasts and egg whites in a food processor through and sieve. Stir in the creams, seasoning , then combine with the mushroom farce.
10) In a heated pan wilt the spinach. Spread out the crepinette, cover with the pancetta slices and lay the wilted spinach leaves over.
11) Put the chicken mousse into a piping bag with a large plain tube and pipe over the spinach evenly. Keep aside to set in a cool place for 1 hour.
12) Unwrap and place the beef over the mousse. Roll up and wrap tightly in a cling film; allow to chill for 1 hour.
13) With a greese proof paper line a large baking sheet. Roll out the puff pastry into a large rectangle . Allow to rest for 20 minutes. Brush with egg wash, then lay the beef and roll into a tight cylinder, then press and seal the edges. Place on a baking sheet, with the seam-side down, and brush with the egg wash. Allow to rest in a cool place for 1 hour.
14) Brush the pastry again with more egg wash and sprinkle with rock salt. Bake in the oven for 25 minutes. Egg-wash again, then put back to the oven for further 5-10 minutes more until golden. Allow to rest for 10 minutes.
15) Cut and peel the stalk of the asparagus spear and steam for 5-6 minutes or until just tender.
16) Strain and reduce the beef jus into a pan into 2/3 and thick.
17) Slice the Beef Wellington, keep on warmed plates and season with salt and pepper. Put equal asparagus on each plate.
18) Drizzle the sauce on the plate and serve immediately.