Individual Beef Wellington with Leek Mousseline
Prime fillet of beef topped with a leek and horseradish mousseline, wrapped in Parma ham and puff pastry. This is a special occasion dish and an ideal choice for the festive table.
Serves 4
Prep 30 minutes
Cook 15 - 20 mins
Oven Temp 220ºC / Gas Mark 7
Ingredients
500g Leeks, finely chopped
1 Bay leaf
25g Butter
4x 15ml tbsp Water
2 x 15ml tbsp Creamed horseradish
Generous pinch Ground black pepper
4 Slices Parma ham
500g Tail end fillet of beef
500g Puff pastry
1 Egg for glazing
Method
- Gently sweat the shredded leek and bay leaf in the butter for about 5 minutes to soften. Add the water, cover and cook gently for a further 2 — 3 minutes. Stir in the horseradish and pepper and whiz in a processor until smooth. Set aside until cold.
- Divide beef fillet into 4 even pieces. Spread the cooled leek mixture onto the Parma ham slices and wrap one around each beef fillet.
- Divide pastry into four. Roll each out into an oblong about 2 times the size of the beef fillet. Brush with egg glaze and bring pastry up over the beef and seal neatly into a parcel. Place sealed side downwards onto a baking sheet lined with baking parchment. Chill for 30 minutes.
Choose small to medium leeks as these have the most tender texture
Pick firm, straight leeks with dark green leaves and white necks
Watch out for yellow or wilted leeks or those with cracked or bruised bulbs
