Beef Wellington, dauphinoise potatoes, glazed parsnips, bacon and sprout salad with walnut dressing
Here is one of Head Chef, Adam Little's favourite Christmas recipes for Beef Wellington with dauphinoise potatoes, glazed parsnips and bacon and sprout salad with walnut dressing – perfect as an alternative to roast turkey on Christmas Day.
800g beef fillet
300g chestnut mushrooms
4 x shallots
60g English mustard
500g puff pastry
3 x egg yolks
For the pancakes
2 x eggs
1/2 pint milk
Pinch of salt
BACON AND SPROUT SALAD
1tbsp sherry vinegar
3tbsp olive oil
200g streaky bacon (cut into lardons)
2 x shallots
50g Demerara sugar
Adam recommends making this 24 hours before and then popping them in the oven on the day to reheat.
5 large potatoes (peeled)
1 sprig thyme
1 pint double cream
1/2 pint milk (full fat)
Blend the mushrooms in a food processor, dice the shallots and cook on a low heat add the mushrooms and cook on a medium heat, you are looking for the mixture to dry out, stir every couple of minutes.
Lightly season the beef and seal in a hot non-stick pan, about 20 seconds each side, the beef should be golden brown all over but not cooked. Chill the beef while you make the pancakes
To make the pancakes, mix the eggs, flour, salt and milk in a bowl leave to rest in the fridge for 20 minutes.
In a non-stick pan add a teaspoon of butter and a small ladle of the batter. Cook until golden brown on the bottom and flip over, repeat then allow both to cool.
Brush the beef with mustard and spread the mushroom mix all over. Roll out the puff pastry and overlap the pancakes on top, place the beef on top of the pancakes and brush the rest of the pastry with egg yolk. Fold the pastry over and tuck in the ends and fold underneath.
Brush the pastry with the remainder of the egg yolk.
Place into the oven at 200c/gas mark 6, for 20 minutes, turn the oven down to 160c and cook for another 15 minutes.
Allow to rest for 15 minutes before slicing.
BACON AND SPROUT SALAD
Trim the end of the sprouts and separate the leaves.
Chop the walnuts or blitz in a food processor.
Fine dice the shallots, place into a bowl and add the vinegar, olive oil and walnuts season.
Heat a thick based pan, add the bacon, cook until crispy. Strain the fat, add a few tablespoons to the walnut dressing. Keep a little back to cook with the sprout leaves.
Add some of the bacon fat to the pan, add sprout leaves cook and stir continuously until bright green. Add the cooked bacon, remove from pan.
Add to the dressing, mix well and serve
Peel and cut parsnips in to thick wedges.
Place in a pan and cover with water, bring to the boil. When softened slightly, strain them.
In a pan, add the sugar, honey and butter, stir until combined.
Put a little oil onto a roasting tray and heat in oven for 5 mins.
Add the steamed dried parsnips, season and return to the oven at180c until slightly brown in colour.
Poor the honey mixture over and return to the oven until golden brown.
Add the milk, cream, garlic and thyme to a pan and bring to the boil, remove from stove cling film and leave to infuse for 20 mins.
Slice the potatoes as thin as possible so you can see through them.
In a ceramic dish layer, them as close as together in alternative directions. Season each layer and repeat until the tray is full.
Cover with greaseproof paper, then tin foil. Cook for 1hr at 180c.
When cooked lay a weight on top of the dish and chill until set.
Slice and reheat until golden brown
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