Full Fillet of Beef

Steak Type:
Fillet

Origin:
NI / Ireland

Fermentation:
Wet

Packaging:
Vacuum

Indulgent Beef Fillet Mignon Wellington 

For the Wellington

• 1 fillet mignon cut from an iDevour Untrimmed Full Fillet of Beef

• IDevour Grass Fed Beef Tallow, for frying

• 500g chestnut mushrooms, cleaned and finely chopped

• 200g Clonakilty black pudding, finely chopped

• A teaspoon of thyme leaves

• 640g puff pastry (2 packs), shop bought ready rolled

• 8 slices of finely sliced roast Irish ham

• 2 egg yolks, beaten with 1 tbsp water

• Sea salt

• Freshly ground black pepper

For the Red Wine Sauce

• 2 tbsp olive oil

• 400g beef fillet chain, cut from the full fillet

• 4 large shallots, peeled and chopped

• 12 black peppercorns

• 1 bay leaf

• 1 sprig of thyme 

• Splash of red wine vinegar

• 1 x full bottle of quality red wine (cotes du Rhone)

• 750ml quality beef stock

Instructions

• Preheat a pan until searing hot, add a tablespoon of idevour grass fed beef tallow and sear the fillet mignon moving it until brown all over, 2-3mins. Remove from the pan, set aside, and allow it to cool. 

• Finely chop the mushrooms and black pudding before frying in a hot pan with thyme leaves and a pinch of black pepper. Continue cooking for about 10mins until the mixture has reduced and looks like a coarse paste/duxelles. Remove the duxelles and allow it to cool on a separate plate. 

• Set a large piece of cling film out on your work surface and set the 8 slices of finely sliced Irish ham overlapping on top. The laid out ham should be similar in width to the seared fillet mignon. 

• Add the now cooled black pudding and mushroom duxelles to the top of the ham. Spread evenly.  Set the seared beef fillet on top, at one end of the ham and duxelles. 

• Work slowly and carefully using the cling film to roll everything together, nice and tightly. Chill in the refrigerator for at least 1 hour. 

• Dust your work surface with flour and unroll the puff pastry. Brush the pastry with egg wash. Remove the beef from the refrigerator and set it in the centre of the rolled pastry. Carefully remove the cling film, and be gentle to keep the wrapped beef intact! Unroll a second piece of puff pastry and unsling a floured rolling pin, drape it over the top of the beef. Using egg wash and a fork, tightly join both pieces of puff pastry. Trim excess pastry. Brush all over the pastry with egg wash and refrigerate for 30 mins - overnight. 

Optional: use the pastry trims to decorate the top or make a lattice. 

• Make the red wine sauce in advance, see below. 

• Preheat your fan oven to 200°C. Just before cooking the Wellington brush with the egg wash again. Bake for 20-30 minutes until the pastry is golden and the internal temperature of the beef is 60°C (for medium). Rest for 10 minutes before carving.

For the red wine sauce:

• Heat one teaspoon of idevour beef tallow in a large saucepan and fry the whole fillet chain until browned on all sides. Stir in the shallots, peppercorns, bay leaf and thyme and cook for about 5 minutes, stirring frequently, until the shallots go golden. 

• Pour in the vinegar and let it evaporate for a couple of minutes before adding the wine. Simmer the wine over medium/high heat for around 20 mins then add your beef stock. Bring to a boil then lower the heat and simmer gently for 60-90 mins. 

• Strain the sauce through a fine sieve and season to taste. 

Nutrients

(Typical per 100g)

Energy: 648 kJ/ 155 kcal
Fat: 7.9g, of which saturates: 3.8g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 20.9g
Salt: 0.11g

Storage

Keep refrigerated, use within 5 days of delivery.

Suitable for Freezing

• Keep frozen at -18°C or below

• Defrost overnight in refrigerator

• Never re-freeze once defrosted

• Use within 24 hours of defrosting