Beef Wellington Recipe from The Fishpool Inn

This month we have a magnificent recipe from The Fishpool in Delamere. It�s time to make a Beef Wellington.

INGREDIENTS (per person)
400g flat cap mushrooms, roughly chopped
sea salt and freshly ground black pepper
olive oil, for cooking
750g piece of prime beef fillet
1-2tbsp English mustard
6-8 slices of Parma ham
2 x slices ready to serve / eat chicken liver parfait
500g ready-made puff pastry
flour, to dust

Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.

Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.

Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a �1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, then wrap the pastry around the beef, cutting off any excess. Turnover, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.

Heat the oven to 200C, 400F, gas 6.

Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing.

Serve with roast potatoes, spring vegetables and a nice glass of Bordeaux.

Posted: Monday 10th April 2017
ID: 9682 - 1865

The Fishpool Inn is a cosy, characterful inn dating back to the 18th century and impressively has recently been awarded a much sought after accolade of 'Best New Pub' in the UK. Idyllically positioned on the edge of the enchanting Delamere forest and amidst the stunning Cheshire countryside, The Fishpool is without doubt one of the county's most popular gastro inns.

The cutting edge open fronted kitchen is a hive of creativity where the passionate, talented chefs work their magic as they cook freshly prepared meals using only the finest, locally sourced ingredients. The seasonally changing menu is varied to suit all tastes and features traditional home comforts and modern British and European dishes. And not forgetting a little taste of Italy with the Fishpool's flavoursome flatbreads and authentic Italian style pizzas, cooked to perfection in the superior Jestic wood stone oven. A firm favourite at the Fishpool is the unrivalled home-made, hearty pies with their succulent tasty fillings wholly encased by delicious puff pastry.

At the Fishpool Inn you can experience a true taste of Cheshire where the old and the new fuse together seamlessly and traditional rustic charm perfectly marries contemporary class. Whether enjoying a tipple or two on the outdoor terrace with picturesque beer garden, perfect for al fresco dining during the warmer months, or a hearty meal by one of the cosy log fires come winter, all guests, including our canine friends, will experience a warm welcome and the highest of standards in unique yet ambient surroundings. The charming Fishpool Inn is sure to be a memorable choice for all visitors.