We are over in San Francisco! Well Niall is at least and he is making an awesome Beef Wellington! Make this for a big group, we show you step by step how to cook like a gourmet chef!
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Niall shows you how to make this amazing dish in Prager's kitchen!
1 Large Fillet of beef (for 5 or 6 people)
2 Lbs of Potatoes
1 Cup Butter
1 Lb wild mushrooms
1 Bunch Green onions
1 packet store bought puff pastry
1 Lb Baby Carrots
Bunch of fresh thyme
1 tsb Mustard
Salt and pepper
1.Trim any excess fat or sinew off the beef
2.Season the beef with salt and pepper
3.Seal the beef in a piping hot pan with oil until golden brown and caramalized on all sides
4.Peel and wash the potatoes and bring to the boil in a large pot of boiling salted water
5.Chop the mushrooms and onions finely before cooking quickly in the same pan you seared the beef in. As the mushrooms are cooking add a few thyme leaves
6.Roll the puff pastry out in to a rectangle shape with several inches to spare on each side of the beef.
7.Smear the mushroom and onion in to the puff pastry.
8.Place the beef in to the center of the pasty on top of the mushroom mix and roll the whole thing together.
9.Brush the Pastry with egg yolks all over.
10.Place the pasty on to an oven tray and in to the oven at 200C/400F for 30 minutes.
11.Toss the carrots in a little olive oil, slat and pepper and place in to the oven along with the beef for 30 minutes.
12.Remove the beef from the oven and allow it to rest for ten minutes
13. As the beef rests remove the potatoes form the water and mash with a generous amount of butter and a sprinkle of salt
14. Serve the sliced beef with the potatoes and carrots family style