Mustard and herb beef Wellington

Mustard and herb beef Wellington

Ingredients of Mustard and herb beef Wellington

1 beef fillet (about 400g), excess fat trimmed

1 tbs olive oil

1 tbs wholegrain mustard

1/3 cup chopped fresh continental parsley

2 tbs chopped fresh tarragon

1 sheet (25 x 25cm) butter puff pastry, just thawed (see note)

1 egg, lightly whisked

Watercress, Pancetta & Pine Nut Salad (see related recipe), to serve

Chunky Tomato Relish (see related recipe), to serve

Preparation of Mustard and herb beef Wellington

Use unwaxed white kitchen string to tie the beef at 4cm intervals. Season with salt and pepper.

Heat the oil in a large frying pan over medium-high heat. Add the beef and cook, turning occasionally, for 8 minutes or until browned. Transfer to a plate. Set aside for 30 minutes to cool.

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Remove the string from the beef. Spread the mustard over the beef to coat. Combine the parsley and tarragon on a plate. Roll the beef in the parsley mixture to coat.

Place the pastry on a clean work surface. Place the beef along the side of the pastry closest to you, about 5cm from the edge. Fold the edge over the beef to partially enclose, then fold in the sides. Roll up to enclose the beef, leaving about 2cm of pastry at the end. Lightly brush the end of the pastry with egg and press to seal. Place, seam-side down, on the lined tray.

Brush the pastry with the remaining egg. Season with salt and pepper. Bake in oven for 25 minutes for medium-rare or until the pastry is golden. Line a baking tray with paper towel. Transfer the beef to the tray. Set aside for 10 minutes to rest.

Cut the beef into 2.5cm-thick slices. Serve with Watercress, Pancetta & Pine Nut Salad and Chunky Tomato Relish.

Notes and Tips for Mustard and herb beef Wellington

If butter puff pastry is unavailable, use regular puff pastry.

Cook's tip: Don't forget to rest the beef on paper towel in step 5 - this absorbs any excess liquid that has come out of the beef during cooking.

Make it ahead

Prepare to the end of step 4 up to 4 hours ahead. Cover with plastic wrap and place in the fridge. Remove from the fridge 45 minutes before serving. Forty minutes before serving, continue from step 5.

Source: Taste.com.au