A delicious recipe for a delicious Christmas party!
Hardware
- QUATRO L or QUATRO M
- Heat deflector
- Cast iron stove
- Baking paper
Ingredients
For 8 people:
- Piece of rump steak: 900 grams
- 1 kg button mushrooms
- 4 cloves of garlic
- 2 pinches of salt
- 1 sprig thyme
- 2 tablespoons mustard
- 6 thin slices of cured ham
- 3 tablespoons olive oil
- 1 puff pastry (rectangular, it’s easier)
- 1 egg yolk diluted in a tablespoon of water
Prepare the meat:
Pour 3 tablespoons of olive oil into a frying pan and heat it over high heat.
When it’s hot, brown your roast beef for 30 seconds on each side (all 4).
Place the rump steak on a plate and brush it with mustard (we love extra strong grain mustard!)
Leave the rump steak at room temperature.
Prepare mushrooms (mushroom duxelles ):
Clean the mushrooms under water, rinse them very quickly under cold water, preventing them from becoming saturated with too much water.
Cut them coarsely.
Peel the garlic cloves and cut them into 4.
Put everything in the bowl of the food processor / thermomix and blend (proceed in 2 or 3 times because there are a lot of them).
The consistency should not be pureed.
You need to keep small dice.
Heat a frying pan over high heat and fry this mushroom duxelles.
Add a pinch of salt and a sprig of thyme over very high heat to evaporate as much water as possible.
Set aside, taking care to remove the thyme sprig.
It is often necessary to squeeze the mixture in a clean cloth to remove all the water.
Raw ham assembly:
Roll out plastic wrap on your table.
Place the overlapping slices of cured ham on top of each other.
Cover them with the mushroom duxelle.
Place the roast and roll the plastic wrap to wrap the roast tightly.
Set aside in the refrigerator for half an hour.
After 60 minutes, put a plastic film back on your work surface.
Place your rectangle of puff pastry on it.
Take out the rump steak, remove the plastic wrap and place it on the dough.
In the center.
Using the film, fold one side over, then the other.
The objective is to wrap the rump steak in puff pastry.
Finally, fold the dough at each end.
No pieces of rump steak should be visible.
24-hour rest:
Let the preparation rest for 24 hours in the fridge.
Light your kamado:
Warm your kamado QUATRO to 200°C.
Install the Split & Mix with the 2 half-moon deflectors for indirect cooking.
Serve before cooking:
Place the roast surrounded by dough on a baking sheet lined with parchment paper.
Mix 1 egg yolk and 1 tablespoon water in a ramekin.
Brown your dough with this mixture.
Then using the tip of a knife, decorate.
Cooking:
Bake in the QUATRO kamado preheated to 200°C for 25 to 30 minutes depending on the desired doneness: more or less rare.
Let rest for 10 minutes out of the oven before serving.
Did you know?
The dish takes its name from the Duke of Wellington, Arthur Wellesley, although its connection to the latter is more anecdotal than historically verified. It is a dish often served on special occasions due to its complexity and impressive appearance.
What is beef Wellington?
Beef Wellington is a traditional British meat dish consisting of beef fillet covered with pâté, sometimes foie gras pâté, and duxelles (a preparation made from chopped mushrooms sautéed with onions or shallots).
The whole thing is then wrapped in puff pastry, then baked (kamado) until the dough is golden brown and crispy.
Our cast iron casseroles
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3-in-1 CASSEROLE90,00 € -
Cast iron frying pan Ø 26cm39,00 € -
Dutch oven 3-in-1150,00 € -
Stainless steel spatula PRO19,90 €
