BEEF FLANK WELLINGTON

PREPARATION

Vegan Pancake

• Put the flour in a bowl with the egg replacement and a quarter of the milk.
• Beat with a whisk to thoroughly combine the mixture, then beat in another quarter of the milk.
• Once lump free, mix in the remaining milk.
• Leave to rest for 20 mins.
• Stir again before using.
• Heat a small non-stick frying pan with a splash of oil.
• When hot, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer.
• Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side.
• Repeat until you have used all the mixture, stirring the mixture between pancakes, and adding more oil to the frying pan as necessary.

Duxelles

• Place a fry pan over a medium heat.
• Add the diced mushrooms to the dry pan.
• Move constantly to evaporate as much of their water content as possible, but be careful not to burn the mixture.
• Remove the mushrooms from the pan and set aside.
• Add the oil the same pan and cook the shallots until translucent.
• Add the mushrooms back in with the garlic and thyme and cook for 3 minutes.
• Add the madeira and sherry vinegar and cook until all of the liquid has evaporated again.
• Season to taste.
• Cool and store covered in the fridge until needed.

Blanched Savoy Cabbage Leaves

• Bring a large pot of water to a boil and add some lemon juice to the water.
• Set up an ice bath.
• Wash your cabbage leaves under cold water.
• Add the leaves to the boiling pot and cook for 1-2 minutes or until they start to soften.
• Remove from the pot and plunge into the ice bath and leave them for a few minutes to cool completely.
• Remove the leaves from the ice bath and completely pat dry.
• Place onto a cutting board and remove the central stem from each leaf.
• Store covered in the fridge until needed.

RDM Beef Flank Ballotine

• Place some cling film over you’re a board still attached to the roll, with the roll placed just behind your board.
• But your piece of flank into three equal 100g pieces against the grain.
• Place the pieces of flank end to end in a line across the width of the clingfilm.
• Roll the flank tightly in the clingfilm and secure into a tight ballotine.
• Store in the fridge to set for an hour.

Plant-Milk Slurry

Add the ingredients to a bowl and mix until thoroughly combined.

To Build your Wellington

• Cut your pancake into a square/rectangle that in the width of your flank ballotine, and long enough to wrap around it 1.5 times.
• Place your cabbage leaves onto the trimmed pancake, so they overlap to completely cover the surface area.
• Trim the edges to be in line with the edges of the pancake.
• Set up your cling film to make another ballotine.
• Place your layered pancake and cabbage onto the clingfilm widthways.
• Spread the Duxelles over the surface, covering 2/3 of the surface area, with the uncovered strip closes to and in line with the clingfilm roll.
• Remove the flank from the ballotine and place along the front edge of the layers.
• Roll the flank in the layers tightly until completely wrapped.
• Now roll the Wellington into a tight ballotine just as before and secure.
• Set in the fridge for 30 minutes.
• Meanwhile, roll out your pastry and cut a rectangle big enough for you Wellington to sit on with a 1” border.
• Cut another rectangle big enough to drape over the Wellington and comfortable meet the rectangle of pastry underneath.
• Place the bottom sheet of pastry on a parchment lined baking tray.
• Score or texturize an inch border around the edge of the pastry and wash with the slurry.
• Remove the Wellington from the clingfilm and place onto the pastry.
• Drape over the larger piece of cut pastry and fold around and under, pressing firmly around the edges where it meets the bottom piece of pastry to form a seal.
• Cut a new piece of pastry long enough to drape over the Wellington and run a lattice cutter over it.
• Brush the top of the Wellington with oil and place the lattice over the Wellington gently moving it into position an spreading the lattice.
• Trim the edges of the pastry and lattice all around the Wellington.
• Brush the whole thing with oil again.
• Bake in the oven at 180’c for 30 minutes.

Once cooked, trim the ends of the Wellington and cut into six equal pieces using a pastry or serrated knife.