Beef Wellington Burrito

Updated at: Thu, 17 Aug 2023 08:46:06 GMT

Step 1

Finely dice the mushrooms as small as you can manage

Step 2

Fry in oil for 3-5 minutes

Step 3

Crush the garlic and add to the pan and fry for another 2 minutes

Step 4

Add the rest of the ingredients and simmer until reduced down and no extra moisture in the pan

Step 5

Leave to cool

Step 6

Peel and cut the carrots into wedges. Toss in oil and salt and pepper.

Step 7

Roast at 180 for 30 minutes.

Step 8

Boil the peas for 3 minutes.

Step 9

Toss the peas and carrots up in a pan with the other ingredients to glaze them

Step 10

Peel the potato and cut into 2 cm cubes.

Step 11

Boil in salted water for 10-12 minutes

Step 12

Pass through a sieve or potato ricer.

Step 13

Add to a hot pan with the other stuff and simmer and stir til all combined and desired consistency.

Step 14

Heat up the stock, wine and butter in a saucepan.

Step 15

Simmer for 10 minutes

Step 16

Mix the cornflour with a splash of water and whisk into the gravy to thicken.

Step 17

Season the beef generously with oil and salt.

Step 18

Fry all sides in a pan on a high heat to brown.

Step 19

Reduce the heat and add butter, garlic, and rosemary to the pan. Tilt it and spoon the butter over the top of the steak to imbed it with flavour. Continue to cook on low heat until it has reached rare. It should feel like the part of your hand at the bottom of your thumb when your hand is relaxed

Step 20

Lay down your wrap, prosciutto, and duxelle, and top with beef, mash and veg, before folding the sides over and rolling up.

Step 21

Place seam side down in a griddle pan until sealed together then toast off the other sides.

Step 22

Slice open to reveal the cross section and serve with red wine Jus for topping/dipping

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