BEEF WELLINGTON

Method

• Set the grill to a temperature of around 220 degrees
• Seal the beef on the grill, turning the meat so that each outer side turns brown
• Leave the meat to cool
• Wrap the meat in mushroom duxel, parma ham and pastry
• Wash with egg and cook in the oven for 25 minutes until golden brown
• Serve with panko crumbed carrots, potato and mushroom puree

Author Dylan Bettson Head Chef at The Bear, Wantage