Valentines Special : Beef Wellington

Having some problems with images. But here is shopping list and Step by Step and pictures are on @jamiesrecipe Twitter.com/jamiesrecipe.

Feeds 2/4

Shopping List :

750g Fillet Steak. Tail end is best.
100g Chestnut Mushroom
1 sprig Fresh Thyme
1 hefty Knob Butter
1 Large glass white Wine
Puff Pastry
6 slices Prosciutto
Asparagus
2 egg yolks.

Step By Step.

Preheat oven 200c

1. Finely Chop all your Mushrooms. We want this to be like breadcrumbs. Don't  food process as a slurry has no texture.
2. Heat a pan, Add large knob of butter and pour in your Mushroom. Cook off for a few minuets, Then add your Wine and Thyme and reduce down so it is thick. You can remove from heat to cool when your happy with it!
3. Heavily season your Beef, rub a little olive oil into the fillet. In a hot pan seal the beef. Takes seconds on each side. Re season and pop in the oven untill it is cooked rare. Around 15 mins.
4. On Cling film overlap 6 pieces prosciutto
5. Slap the beef on the middle.
6. Cover with mushroom
7. Using one side of the cling film, hold the top of the fillet and pull upwards around, tight. Then overlap the other side and turn so it is sitting on the join. Pop in the fridge untill you need it.
8. Roll two large squares of Puff Pastry.
9. Make an egg wash, 2 large egg yolks, 1 Tea spoon water
10. Remove clingfilm and pop beef in middle of bottom layer.
11. Paint egg wash on the bottom layer where the joins are going to occur. So around the beef.
12. As tight as you can in one confident motion drape over the top layer.
13. Fiddle around with it getting it tight. This is very important. Trim off any excess pastry. Use a fork and do indents around the join.
14. Finely score the top of the beef making a pattern, 3 will do if you don't want to risk it.
15. Eggwash the whole thing and Cook on the middle of the oven untill the pastry looks perfect.

Lamb Chop w Chorizo Mash and Red Wine Jus

Takes 35 mins

Serves 2/4

Shopping List

4 Pork Chops
4 King Edward potato
Glass Red wine
4 knobs Butter
Cooking chorizo

Step By Step

1. Peel Potato, i use a small knife and go top around, then take the sides off.

2. Quarter, pop in a pan and cover with boiling salted water. 

 3. Heavily season and rub into the steaks with a little olive oil.

4. Heat a pan, high heat, drizzle olive oil and fry your chops. Unlike beef steak we want to turn it every two mins. Cook to Medium.

5. Drain potato and add back to hot pan. Remove from heat. 

 

6. Pop your chorizo, diced into a pan. 

 7. Mash your potato a bit dry, Add 3 Large knobs Lurpak salted, heavily season and half a cup of milk.

 8. Taste, if dry add a little more milk! Mash is a personal thing i like to think, i love mine milky,buttery peppery!

 9. Add your Chorizo and oil to the mash. stir in, just want it rippled through.

 10. When your Chops are crisp and firm pour over a glass of wine. Cook for 5 seconds and remove chops. Add a Knob of butter and stir into a jus.

11. Using a chefs ring spoon in your mash. Add your pork chops and spoon over your jus. Enjoy!

Poulet aux Citrons

This is a very simple, big flavour dish. Its a modern take on the classic. A light zesty pasta. 

 Serves 4

Takes 50 mins 

Shopping List

Chicken Thigh (Works with Whole Chicken)
3 Large Lemon
2 Large White Onion
Fresh Pasta

Step By Step

1. Thinly slice your onion, Layer on the bottom of a baking tray, swig on a little olive oil. Season. Pop your Chicken on, then cover with thinly sliced Lemon. Rip over a sprig of fresh thyme. Season. Refridgerate for 30 mins. Pre heat oven 200c.

 2. Heat and oil a pan. Crisp the skin on your chicken.

 3. Pop on top of the lemon and onion and oven. During the cooking baste the juices over the chicken skin every 5/10 mins.

 4. When your chicken is crisp and cooked through, Remove from baking tray. Stir the onion and pop back in the oven. Boil pasta

 5. Add pasta to onion. Mix

 6. Either pop the chicken back in and serve from the tray or plate individually.