1,3 kg middle-cut fillet of beef
1 tbsp oil
550 g puff pastry
plain flour, for dusting
1 egg, beaten with a dash of milk
salt and freshly ground black pepper
For the topping:
large knob of butter
350 g mixed mushrooms thinly sliced
50 g Parmesan, finely grated
1 tbsp finely chopped tarragon
2 tsp Dijon mustard
1 egg yolk
1. Insert Retigo express grill into the Retigo combi oven and preheat it to 200 °C, hot air.
2. Season the beef with salt and pepper. Place the meat onto the preheated grill and fry it on all sides until browned. Transfer to a baking tray and roast in the oven for 10 minutes. Turn the oven off and remove the beef. Chill in the blast chiller until the core temperature reaches 5 °C.
3. Next make the topping. Turn the oven on, hot air 200 °C, open flap valve. Place the mushrooms onto a baking tray with olive oil, butter, salt and pepper and roast for 6 minutes. Transfer the mushrooms to another bowl and allow to cool before mixing with the Parmesan, tarragon, mustard and egg yolk. Season with salt and pepper and chill in the blast chiller for a few minutes.
4. Sit the pastry on a floured work surface and roll out to a square about 40 cm in size, then transfer it to the Retigo vision bake. Place the cooked beef to one side of the pastry and spoon the mushroom mixture on top. Fold over the ends of the pastry and then fold the longest edge over the beef, sealing along the side with a little of the egg wash. Chill in the fridge for 30 minutes. While it is chilling, preheat the oven again to 200 °C, hot air, flap valve 80 %.
5. Brush the top of the chilled beef Wellington with egg wash. Then roast in the oven for 25 minutes or until the pastry is golden-brown and crisp.