maltatoday | SUNDAY • 22 AUGUST 2021
8
FOOD
Deconstructed
Beef Wellington
Recipe by Noel Paris, winner of
Gourmet Challenge season 2
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
gourmettoday.recipes
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@gourmetchallenge
• 2 sheets puff pastry
• 1 egg, beaten lightly
• 4 x 200g beef eye fillet
steaks
• 1 tbsp olive oil
• 1kg mixed white and
brown mushrooms finely
chopped
• 50g butter
• 1 clove garlic, crushed
• 1 tbsp fresh thyme sprigs
• 8 slices Parma ham,
baked in the oven until
crispy
INGREDIENTS METHOD
1. Preheat the oven to 200
o
C. Cut eight 9cm
circles from the pastry sheets. Place pas-
try on an oven tray lined with baking pa-
per, brush with a little of the combined
egg and milk. Prick the pastry with a fork.
Bake for about 10 minutes or until gold-
en brown.
2. Meanwhile preheat a frying pan. Brush
the stakes with oil, and season with fresh
ground pepper and sea salt. Cook stakes
over high heat until well browned on
both sides. Transfer steaks to an oven
tray, bake for about 5 to 10 minutes or
until done as desired. Cover and stand
for 10 minutes.
For the sauce
• 1 cup beef stock
• ½ cup good quality red
wine
• 2 chopped shallots
• I spring of thyme
The sauce
1. Red wine reduction sauce; sauté the on-
ions in a medium saucepan, add the wine
and the stock and bring to boil. Simmer
uncovered for about 10 minutes or until
thickened slightly. Blend until smooth.
Press mixture through a fine sieve. Sea-
son to taste with salt and pepper.
