A well-intentioned Biff Wellington tries his best to mend the neglected relationships of his life, yet inevitably only validates to the world that he is, and will always remain, an idiot.”The technical crew of the film includes for music direction, Michael Douglas Cake, Mark Parks, Jennifer Stanhope, Vincent Valentino for cinematography, and Vincent Valentino for editing. He struggles with his fast talkin’ gal, and tutors his clumsy protégé son on the rules of being a man and understanding the ladies. The film’s synopsis read as A washed up 80s porn star makes a return to porn, with the help of his old cast and crew. Serve the beef wellingtons sliced, with the sauce as an accompaniment.Biff Wellington is a 2015 Canada-English language movie, directed by Vincent Valentino and written by Vincent Valentino. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200☌/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Strain the liquid through a fine sieve lined with muslin. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Add the stock and bring to the boil again. Now add the wine and boil until almost completely reduced. Pour in the vinegar and let it bubble for a few minutes until almost dry. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Cover with cling film and chill for at least 30 minutes. Trim the pastry and brush all over with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Repeat this step with the other beef fillet, then chill for at least 30 minutes.īrush the pastry with the egg wash. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Season the beef fillets, then place them on top of the mushroom-covered ham. Spread half the duxelle evenly over the ham.
Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Remove the duxelle from the pan and leave to cool.Ĭut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove from the pan and leave to cool.įinely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
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