Top Shows

Good Morning

Weekdays at 9am | TV ONE

Paul Rowan's Recipe - Beef Wellington, Prawn Cocktail - 5 Jun


BEEF WELLINGTON

INGREDIENTS

Whole fillet (approx 1.3kg) cut into 5-6 steaks
50g butter
225g button mushrooms finely chopped
1 onion finely chopped 
1 packet puff pastry
1 whole egg beaten with a little milk
100ml red wine
2 tablespoons tomato sauce
Pancake Mix
1 egg beaten with a little milk
3/4  cup plain flour
Salt and mixed herbs

METHOD

- Marinate beef in red wine with a crumbled bay leaf for 3-4 hours. Drain and pan-sear all over till brown. Rest meat till cold
- Cook mushroom, onion in butter till opaque. Add wine, salt and pepper and reduce till wine is almost gone. Add tomato sauce and cool
- Sieve flour into bowl with salt and pepper. Add herbs. Make a well in centre and add in egg. Incorporate into flour and mix. Beat, adding water till a smooth thin batter is achieved. Then make 6 pancakes and cool them
- Egg wash pastry sheet and place on one pancake 
- Spread with a tablespoon of mushroom mix and place fillet on top 
- Wrap the fillet first in the pancake and then in the pastry, trimming as necessary  
- Egg wash and decorate with pastry trimmings
- Bake in a hot oven 170-180 approx 15-20 mins medium/rare
- Serve with a salad or steamed broccoli and gourmet potatoes and a red wine sauce

 

PRAWN COCKTAIL

INGREDIENTS

Iceberg or Cos lettuce
150g prawns per person
50ml lime cordial
50 ml cream
25ml Worchester sauce
10 ml sweet chili
Tablespoon brandy
200ml thick mayonnaise
Salt and lemon pepper
To garnish: lemon, cucumber, herb cayenne pepper
2 tablespoons chopped parsley

METHOD

Finely shred lettuce, toss with a sprinkle of lime cordial and parsley and put in bottom of serving dish
Pat dry prawns and toss in a sprinkle of lime cordial and parsley. Sit on top of lettuce
Whisk together all other ingredients except parsley and garnish - pour onto prawns
Decorate with lemon, cucumber and herb, sprinkle with cayenne and serve with brown bread and butter


 


Advertisement

Advertisement