Make Valentine's Day extra special at home and give yourself a little "Losehill luxury".
Our head chef, Simon Harrison, has put together the perfect meal to cook at home. Take a look at our Beef Wellington recipe.
Beef wellington recipe Simon Harrison
Ingredients:
500g beef fillet
1 pack of puff pastry
2 tablespoons English mustard
6 slices parma ham
2 egg yolks
Salt and pepper to taste
For the mushroom duxelles
600g chestnut mushrooms
1 shallot
3 cloves of garlic
2 sprigs thyme
100ml Madeira (optional)
How to:
Tightly roll the fillet of beef in cling film and place it into the fridge.
Finely chop all the mushrooms, shallot and garlic.
Place the shallot and garlic into a frying pan with a splash of oil and saute until soft.
Add the mushrooms and thyme and cook down until the liquid is released.
Add Madeira if you are using it, if not sweat the mixture down constantly stiring until there’s no liquid left.
Place this into the fridge to cool.
Remove the fillet and season to taste with salt and pepper.
Place the fillet into a hot pan and seal all the sides, then allow to rest.
Lay a sheet of cling film on the side and then place parma ham onto it, slightly lapping over each other into a square/rectangle shape.
Spread the mushroom duxelles onto the parma ham.
Spread mustard over the beef and then place onto the mushroom and roll everything up in the cling film tightly into a sausage shape. Chill for 1 hour.
Roll out the pastry and egg wash it all.
Place the fillet onto the pastry and roll the pastry around the fillet until all is wrapped, then place back into the fridge for another hour.
When ready to cook, lightly score the pastry and egg wash the outside. Cook at 180c fan oven for around 25 minutes and the pastry is golden brown (if you have a thermometer until the meat is 50 degrees.
Remove and allow to rest for 10-15 minutes.
Carve and serve.
For dessert try our delicious Chocolate Fondant recipe
Ingredients:
250g of dark chocolate
250g of butter
5 eggs
5 egg yolks
250g of caster sugar
125g of flour
cocoa powder for dusting
How to:
Place the chocolate and butter into a bowl and heat over a Bain Marie until all melted.
Whisk the egg yolks and the sugar until pale.
Add chocolate mixture into the eggs and fold in.
Gently fold in the flour.
Butter dariole moulds (this is an overproof mould that is about 6.5cm in diameter and holds around 100ml) and coat in cocoa powder knock off any excess.
Place mixture 2/3 Of the way up the mould and bake for 12 minutes at 200°C.
Turn out and serve immediately. Our personal favourite is served with a big ball of vanilla ice cream.
