Beef in a Potato Dill Crust (Beef Wellington)

Dill is the quintessential Scandinavian herb. It is often used with fish, and in light stews, but I think it goes well with beef as well. I think it goes well with... almost everything.

INGREDIENTS:

Number of servings

Servings: 6

List of ingredients

2 ½ pounds/ 1,2 kg beef fillet or sirloin

Butter for frying

Salt and pepper

2 pounds/ 900 grams potatoes, peeled

½ fennel bulb

1 stick/ 125 grams butter

1-2 teaspoons dill seeds

2 teaspoons fresh dill

1 teaspoon powdered mustard

1-2 teaspoons grated horseradish

1 egg

PREPARATION:

• Preheat oven to 400ºF/200ºC.

• Season the meat with salt and pepper. Sear in a pan on all sides at high temperature. Leave to rest while making the potato mixture. (Don’t clean the frying pan – you need it later.)

• Cut the potatoes and fennel into four pieces. Cook in lightly salted water until tender, about 15-20 minutes.

• Mash potatoes and fennel with butter until smooth. Season with dill seeds, fresh dill, mustard and horseradish. Mix in egg.

• Spread the potato mixture onto a parchment paper in an oven-proof dish. Place the meat in the middle. Roll the potato mixture around the meat and remove the paper carefully. You might need to patch up some tears.

• Bake in the oven for about 45 minutes until the core temperature is about 122 to 125ºF/50-52ºC. Use a digital meat thermometer. Take out and leave to rest for at least 15 minutes before serving.

• Meanwhile fry the mushrooms. Season with a little more dill, salt and pepper and add the cream. Bring to a boil, then remove from heat.

• Cut the meat into thin slices, serve with mushroom and cream mixture.