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Reverse-Seared Rost Biff Wellington

Reverse-Seared Rost Biff Wellington – Recipe

This Beef Wellington is made with a different cut of meat to the traditional recipe, and a reverse sear takes this recipe to the next level. The result? A decadent, tender and juicy rost biff, wrapped in a soft buttery pastry. The method combines the benefits of reverse searing for even cooking and a juicy interior with the traditional flavours of Beef Wellington.

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Ingredients per serve

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What you need

This Beef Wellington is made with a different cut of meat to the traditional recipe, and a reverse sear takes this recipe to the next level. The result? A decadent, tender and juicy rost biff, wrapped in a soft buttery pastry. The method combines the benefits of reverse searing for even cooking and a juicy interior with the traditional flavours of Beef Wellington.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly

  2. Beef

    • Drizzle half of the oil over the beef, season well with salt and pepper and rub over all the meat to coat evenly.
    • Place the beef on a gastronorm and cook in oven at 120˚C for 1½–2 hours or until internal temperature reaches 48˚C. Remove from the oven and rest for 15 minutes.
    • Heat remaining oil in a large heavy-based pan over medium high heat. Sear the beef on all sides until a brown crust forms, about 2 minutes per side.
    • Remove from heat and cool the beef completely. Brush the beef with the mustard on all sides. Set aside.

  3. Duxelles

    • Melt the butter and olive oil in a large frypan over medium heat. Add the chopped onion and cook, stirring, until softened. Add the garlic and thyme, continue to cook for another minute, then add the mushrooms. Cook until the mushrooms release their moisture, and it evaporates, about 10 minutes.
    • Add the wine, stir, and cook until the mixture becomes thick and most of the liquid evaporates. Season to taste and set aside to cool completely.

  4. Assemble the Wellington

    • Lay prosciutto slices, slightly overlapping, on a sheet of cling film. Spread the mushroom duxelles evenly over the prosciutto.
    • Place the seared beef on top and spread the pâté over the top of the beef.
    • Using the cling film, roll the beef tightly, wrapping it completely. Refrigerate for 30 minutes to set the shape.
    • Roll out puff pastry on a lightly floured surface, press the two sheets together to form a long rectangle. Unwrap the beef from the plastic and place in the centre of the pastry, then fold the pastry over the beef, and seal all the edges.
    • Brush the pastry with the beaten egg and place back in the fridge for 30 minutes.

  5. Cook the Wellington

    • Remove Wellington from the fridge and place on an oven tray lined with baking paper. Bake at 200˚C for 25 minutes or until the pastry is golden and internal temperature is 52˚C for medium rare. Rest the Wellington for 10 minutes before slicing.

  6. Jus

    • Heat water (1l per 10 serves) in a saucepan, then add KNORR Jus.
    • Bring to a boil while whisking, then reduce heat to a simmer until thickened and smooth. Keep warm.

  7. Mash

    • Bring the milk to a boil, remove from heat and whisk in KNORR Instant Mashed Potato Mix. Add the butter and whisk to combine.

  8. To Serve

    • Slice the Wellington and serve with steamed broccolini, KNORR Instant Potato Mash Mix and KNORR Jus.
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