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Rendang beef wellington
main courses | serves 4
This recipe is by Malaysian chef Norman Musa who we challenged to create a recipe for the Queen's Diamond Jubilee. “I’ve fused the flavours of a Malaysian favourite, rendang, with the packaging of beef wellington," says Norman. "The rendang is based on my late mother’s recipe. She would cook it for special occasions. The secret is roasted coconut – kerisik. I think Her Majesty would love this.”
1. For the paste, blitz the lemongrass, shallots, garlic, galangal and chillies in a food processor with a little water. Heat the vegetable oil in a pan and fry the paste until the oil separates, about 5 minutes. Add the beef, sugar, coconut milk and 1 teaspoon of salt to the pan and simmer over a medium heat for 30 minutes. Add a splash or two of water if too dry. Add the roasted coconut and lime leaves and bring to the boil. Remove the beef (eat with rice or in a sandwich). Take the sauce off the heat and leave to cool completely.
2. Meanwhile, blend the mushrooms in a food processor till you have a paste-like consistency. Heat a pan until hot and fry the paste until the excess water has evaporated, about 10 minutes. Cool completely. Meanwhile, blanch the spinach till wilted, and set aside to steam dry.
3. Butterfly the beef by making a horizontal cut one-third of the way down the meat, almost to the edge. Fold out then cut back through the thicker part and fold out to make one long, flat piece of meat about 1.5cm thick (see jamiemagazine.com for pictures). Brush the rendang paste on top of the meat (keeping 2 tablespoons of it for the sauce) and roll up from the long side, tying at intervals with kitchen string. Heat a little vegetable oil in a pan and brown the meat all over until sealed. Set aside for 10 minutes then drain the juices (keep to use later in the sauce). Snip off the string and discard.
4. Preheat the oven to 200C/gas 5. Roll out a large piece of clingfilm, at least 50cm x 30cm, and arrange the spinach on top (dab away any excess water). Spread over a layer of mushroom paste. Place the beef on the paste and use the clingfilm to carefully roll the spinach and mushroom around the beef. Seal the clingfilm tightly and place in the fridge for 30 minutes.
5. Roll out the pastry to about 35cm x 25cm. Brush with beaten egg yolk. Unwrap the chilled beef, place on the edge of the pastry and roll the pastry around it. Seal the sides with beaten egg yolk. Score the top of the pastry, trim the ends, then brush again with more egg yolk. Cook in the oven for 30–40 minutes, until the pastry is golden and the meat cooked through.
6. Meanwhile, make the sauce. Mix the remaining rendang paste with the cream, mushrooms, peppercorns, beef juices, a pinch of salt and 100ml water in a pan and simmer gently for 10 minutes, until thick. Remove the wellington from the oven and let stand for 10 minutes, then cut into 3cm-thick slices, sprinkle with paprika and serve with the peppercorn sauce.
Note To make kerisik, dry fry coconut until browned, then pound into a paste with a mortar and pestle.
Per serving 1,083 cals, 92.5g fat (52.3g saturated), 31.9g protein, 29g carbs, 6.4g sugars
Recipe Norman Musa
Photo Maja Smend
from Issue 29
ingredients• 250g button mushrooms
• 100g spinach
• 300g topside beef, trimmed
• Vegetable oil
• 250g readymade puff pastry
• 2 egg yolks, beaten
• Paprika, to serve
• 2 lemongrass stalks, trimmed
• 4 shallots
• 2 garlic cloves
• 1–2cm piece of galangal or ginger
• 4 dried chillies, soaked in hot water for 5 minutes to soften, drained
• 4 tbsp vegetable oil
• 200g beef topside, thinly sliced
• ½ tbsp white sugar
• 100ml thick coconut milk or cream
• 8 tbsp desiccated coconut, roasted (called kerisik, see note)
• 4 kaffir lime leaves, thinly sliced
Peppercorn & mushroom sauce
• 2 tbsp rendang paste
• 300ml double cream
• 10 dried shiitake mushrooms, soaked in hot water until soft, thinly sliced
• 1 tsp whole peppercorns, crushed
• Leftover beef juices