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Beef Wellington By Chef Tracy

INGREDIENTS:
  • 3 kg BMS topside beef roast
  • 1 cup mushrooms slices
  • 10 slice BMS ham
  • 1\2 cup onions
  • 1 roll of Today’s pastry
  • 2 tbs salt
  • 1 branch of rosemary
  • 1 egg
  • 1 cup beef stock
METHOD:
  • Add beef stock and topside roast in a deep cooking pot. Allow to cook for 45mins.
  • Once cooked to satisfaction and removed from the pot, allow the roast to cool down entirely.
  • Roll out the pastry and evenly arrange the sliced mushroom on the surface at the Center surface.
  • Over the mushroom, place the ham slices.
  • Now you may place the topside roast on the ham slices.
  • Use the pastry rolls on the side to carefully cover the topside roast.
  • Preheat your oven at 160 degrees.
  • Place the roll in an oven tray and generously paint the roll with the beaten egg.
  • Sprinkle salt and rosemary over the top surface of the wellington roll.
  • Bake in the oven for approximately 45 mins or until golden brown.
Serving suggestion: Serve immediately after cooking, with BMS mix veg or creamy mash. If preferred, substitute ham, with pesto of your choice.
Cuisine
Read it online: https://bluffmeatsupply.co.za/recipe/beef-wellington-by-chef-tracy/