Beef Wellington

 Today we tackle the fine dining: Beef Wellington with gluten-free homemade Fettuccine 
That sounds sophisticated and it is, but it's also delicious and puts a big smile on everyone’s face.

The Ingredients : 

• top sirloin,
• mustard
• about a pound of mushrooms 
• a cup or so of pine nuts
• 10 slices of prosciutto 
• thyme leaves
• salt, pepper
•  puff pastry 
• egg for the egg wash

The realization: 

Wash the mushroom and put them in the blender, along with the toasted pine nuts ( you don't HAVE to toast the pine nuts, I do as this action allows me to eat them without triggering a migraine)

Blend, using the slicing blade, until the mushrooms and pine nuts become a dough

While doing that, put a pan on the stove, a little bit of olive oil, and sear the meat all over. You want it to be brown, but still rare. Take off the pan and rest on a serving dish.

In the same pan, fry the mushroom paste with thyme leaves and seasoning. Keep on the heat until there is no more water getting out of the mushrooms.

Lay some cling film on top of a cutting board

On the cling film lay the slices of prosciutto and the mushroom paste on top of the procciuoto. 

Brush the meat with some mustard.

Lay the meat on top of the mushroom/prosciutto setup, and roll them over the beef. Using the cling film as a "pocket", roll tight and put in the fridge for about 2 hours.

After 2 hours, take the meat off the fridge, cling off of the meat and put the meat on top of the rolled puff pastry.

Wrap the meat completely, making sure there are no holes or tears in the pastry sheet. Using an egg wash, wash the pastry, roll in a cling film and set to rest for about 30 minutes in the fridge.

Preheat oven to 390°F. Position rack in center of the oven

Take the Beef Wellington out of the fridge, score the pastry lightly with the back of a knife, give it a good egg wash.

Bake the Beef Wellington for about 25 minutes, or until the inside temperature reaches 63°C. 

While the beef is in the oven, make a sauce.

Heat a large pan, add some olive oil and when the oil is hot ( before the smoking point) add 3 or 4 finely sliced shallots, 1/3 cup of peppercorn, some basil leaves ( finely sliced) and some thyme. Cook until the shallots turn light brown.

Add a splash of sherry vinegar and 500 millilitres of white wine ( you can use red wine if you prefer, I personally can't as I'm allergic ).

Leave on the stove top to reduce.

Add a few tablespoons of sour cream, and the pasta in the pan.

When the beef Wellington is at the correct temperature, take it out of the oven and let it rest for about 10 minutes before slicing.

Serve with the side of pasta, 

Enjoy !!