Scotch Beef Wellington
Recipe from Kate Hartley
Submitted by Isle of Arran Distillers
1 kg beef fillet
30 ml Arran 12-year-old malt
Butter and olive oil for browning the beef
125 g finely chopped mushrooms
2-3 shallots, finely chopped
Salt and freshly ground black pepper
1 large pinch of dried thyme
1 tbsp flat leaf parsley, finely chopped
350 g puff pastry (made with butter)
50 ml Arran 12-year-old malt
100 g butter
150 ml double cream
150 ml chicken stock
3 tsp gravy granules
Trim the fillet of any fat, brush with some of the whisky and set aside for an hour.
Heat the butter and oil in a large pan till very hot and brown the joint on all sides. Then roast the beef on a rack for about 15 minutes until part cooked. Remove the beef from the oven and leave to cool, reserving the juices.
Gently fry the shallots and mushrooms in the pan the meat was browned in, adding a little butter if necessary, season with the remaining whisky, salt and black pepper and stir in the thyme and parsley. Allow this mixture to cool until you are ready to complete the dish.
About 45 minutes before you want to serve the beef heat the oven to 220 degrees Celsius/gas mark 7.
Roll out the pastry into a rectangle, slightly longer than the joint, wide enough to cover the beef and still have sufficient room to tuck in and seal. Spread the mushroom mixture in the centre of the pastry, place the beef on top and season lightly with salt and black pepper. Cut out four squares from each corner of the pastry and set them aside. Brush the edges of the pastry rectangle with beaten egg and wrap them over the beef.
At this stage make sure you do not have too much double thickness because the pastry on the bottom will not cook in time.
Turn the beef parcel over so the sealed edges are on the bottom and transfer to a lightly oiled baking sheet, brush with egg glaze and decorate with pastry trimmings and glaze them as well. Bake for about 30 minutes till golden brown.
Once meat is ready, cut the croute in thick slices, place on plate and drizzle with whisky sauce.
Whisky sauce can be made in advance or when the beef is cooking.
To make the whisky sauce, add 40 ml of whisky to a pan and burn off alcohol. Add butter and then cream and stock. Bring to boil then thicken with gravy granules. Add remaining 10ml of whisky and correct seasoning.
The Isle of Arran Distillery was built in 1995 and remains one of the few independent distilleries in Scotland, producing award-winning Single Malt whiskies which are sold across the globe. They have been proud supporters of Publishing Scotland for over 10 years. They have been awarded Scottish Field’s Visitor Experience of the Year in 2014 and 2015, and are proud of the warm welcome they offer everyone who comes to visit. Their CASKS Cafe supervisor Kate Hartley would like to offer her family recipe for Beef Wellington. She has found that the rich, luxurious and warming spice notes in our 12-year-old Cask Strength Single Malt compliment this recipe perfectly and make it a truly Arran-inspired family meal.