Can You Use Self Raising Flour for Beef Wellington

Beefiness Wellington for two

Spinach pancakes, mushroom pâté & sweet onion gravy

Spinach pancakes, mushroom pâté & sugariness onion gravy

Cooks Inane hour twenty minutes

DifficultyNot too tricky

Diet per serving

• Calories 840 42%

• Fat 36.4g 52%

• Saturates nineteen.4g 97%

• Sugars xviii.4g 20%

• Salt 2.7g 45%

• Protein 51.3g 102%

• Carbs 73.0g 28%

• Fibre 8g -

Of an developed's reference intake

Ingredients

• 20 g dried porcini or shiitake mushrooms
• two sprigs of fresh rosemary
• 230 one thousand centre fillet of beefiness , trimmed
• olive oil
• 2 cloves of garlic
• i scarlet onion
• 250 g mixed mushrooms
• truffle oil , optional
• 1 heaped teaspoon English mustard
• 1 x 320 g canvas of all-butter puff pastry
• 1 large gratuitous-range egg
• PANCAKES
• 1 large free-range egg
• 1 mug semi-skimmed milk
• ane mug self-raising flour , plus extra for dusting
• 100 g baby spinach
• GRAVY
• 1 scarlet onion
• 2 sprigs of fresh thyme
• 1 heaped teaspoon blackcurrant jam
• 50 ml port
• 1 heaped tablespoon patently flour
• 500 ml organic beef stock

Recipe From

Jamie and Jimmy's Fri Night Feast

Past Jamie Oliver

Method

1. Soak the stale mushrooms in 250ml humid water for 10 minutes, then drain and finely chop (reserving the soaking liquid for the gravy).
2. Pick and finely chop i sprig of rosemary, flavor with ocean salt and black pepper, so roll the fillet through it until nicely coated. Add ane tablespoon of oil to a non-stick pan over a loftier oestrus. Lightly crush and add the unpeeled garlic cloves, so add together the beef and sear for five minutes, turning with tongs. Remove to a plate to absurd.
3. Wipe out the frying pan and return to a medium rut. Peel and roughly chop the onion, and then clasp out the softened garlic mankind and add together to the pan. Strip in the rest of the rosemary, and so tear in the mushrooms. Pour in the beef resting juices, then add the soaked mushrooms. Cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Tip into a food processor with a few drops of truffle oil (if using) and rush to a spreadable consistency. Taste and season to perfection.
4. For the pancakes, crack the egg into a blender, add the milk, flour, spinach and a pinch of salt and pepper, so blitz until smooth. Identify a big 28cm non-stick frying pan on a medium heat, rub the pan with a piffling olive oil, and then pour in a thin layer of batter, swirling information technology upward and around the edges. Cook on i side simply for ii minutes, or until lightly aureate, and so flip over and cook for another 10 seconds. Tip onto a plate to absurd. Cover and arctic the remaining concoction for breakfast.
5. Preheat the oven to 220°C/425°F/gas 7. To assemble, place a large sheet of clingfilm on a clean surface and place your pancake on top. Spread with ane heaped teaspoon of English mustard, and so spread with the mushroom pâté in an even layer, leaving a 1cm edge. Place the cooled beef fillet in the center of the pancake, so get together up the clingfilm and twist into a parcel.
6. On a flour-dusted surface, cut the pastry in half. Remove the clingfilm and place the pancake-wrapped beefiness on one slice of pastry. Crush the egg and brush over the pastry base and the pancake, then drape over the remaining piece of pastry to cover and press to seal, as though you're making large 'ravioli'. Trim the excess pastry (run into tip), transfer to a large greased baking tray and eggwash all over. (If making in accelerate, pop in the fridge until needed, removing 1 hour before baking.)
7. Cook the Wellington on the bottom of the oven for 25 minutes, or until the pastry is golden on superlative and crisp underneath, for blushing, juicy beefiness.
8. Meanwhile, make the gravy. Peel and roughly chop the onion, place in a big pan on a medium rut with a tablespoon of oil, and strip in the thyme leaves. Cook for twenty minutes, stirring occasionally, then stir in the jam and simmer until dark and shiny. Add the port, flame with a match, cook away, then stir in the flour, followed gradually by the stock and reserved porcini liquid. Simmer to your desired consistency, then rush with a stick blender and strain through a sieve.
9. Leave the Wellington to rest for 5 minutes before slicing and serving with the gravy. Delicious served with steamed greens.

Tips

If yous have any leftover duxelle, spread information technology on bruschetta or toss it through pasta.

Use the leftover pastry cuttings to create a decoration for the tiptop. You can use a lattice cutter if you lot actually want to evidence off!

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Source: https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington-for-two/

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