BEEF WELLINGTON

If Daniel Boulud is famous for his Salmon Coulibiac, Gordon Ramsay is popular for Beef Wellington.  He even called it the "Complete Indulgence. His dish is a signature of forming, searing, flavouring of beef fillet before wrapping it in parma ham. It's a creation of perfection.

Other variation of this dish is made of beef fillet steak wrapped with pâté de foie gras and duxelles, then further wrapped in Parma Ham and finish it up with puff pastry skin before baking.

BUT as years passed by and as many inspirations arise both from Michelin Chefs and home grown chefs, places and cultures, each dish creation is unique and have organically developed  for universal acceptance.

Today's exploration is  an easy dish of Beef Wellington using minced beef as this is the most accepted meat form especially for picky eaters, without using the complexities of pâté de foie gras and duxelles and additional parma ham. But you can explore using the aforementioned ingredients of course! So here we go...

BEEF WELLINGTON
what you need--

500 g minced beef

2 links lemon and pepper sausage ( fresh smokey  sausage is recommended)

1 tsp salt

1/2 tsp pepper

½ tbsp Italian Seasoning

½ tbsp dried parsley

I pc garlic minced

1 large onion minced

2 pcs puff pastry

3 boiled eggs

1 raw egg (separated) egg white for brushing the sides, eggyolks for brushing the top of the pastry before baking.

Mix all the ingredients except the eggs.

Place the pastry on a lined baking tray. Brush the sides with egg whites.

Place ½ of the beef mixture at the center of the pastry like a log.

Add 3 boiled eggs in the middle of the log.

Cover the egg with another half of the beef mixture.

Then cover the log with the second pastry and seal the sides.

Brush the whole of pastry with slightly beaten egg yolks.

Bake at 180° C for 45 minutes.

Reduce heat to 160°C and bake for another 30 minutes.

When done, ready to serve.

You can serve it with Gravy and your favourite vegetables on the side.