jods

Iain Brady might disagree

Chip

Has to be beef wellington. Want the recipe?

ScoobLou

iTrader: (21)

Yes please Chip

David Lock

Step 1) Take out small mortgage

dl

dirtybarry

could come round and cook it lol

Chip

Lou,

Well, the most important thing is good quality fillet steak which has been well hung or it will be too moist which will make the pastry soggy . Don't buy from everyday supermarket though Waitrose is very good with meat. I always prefer to cook one large Wellington as I find it easier to make and it looks nicer when presented on the plate.

So, ingredients are:
2 oz/25g butter
1 onion, peeled and finely chopped
5oz chestnut or porcini mushrooms, finely chopped
1 cloves garlic, minced
3 ½ oz/ 100g smooth brussels pate
1 ½ lb well hung beef fillet
Salt and ground black pepper
1lb ready-made puff pastry
1 egg to glaze


Heat the oven to 210-220C
Roast the fillet for 15 minutes, then leave to cool.
Melt 1oz of the butter in a frying pan and cook the onion for about 5 minutes until soft. Add the mushrooms and cook for a further 5. Stir in the garlic and season with a little salt and pepper. Leave to cool.

When cool mix the pate into the mushroom mixture, add the remaining 1oz of butter and set aside. Don't do this when warm or the butter will melt.

Roll out the puff pastry to get a sheet large enough to cover or wrap all of the fillet inc the duxelle mix(pate etc)

Spread the pate mixture down the middle of the pastry and lay the beef on top of the mixture. Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a parcel, seal the edges well. Use a few bits of leftover pastry to decorate the top, leaves look good.

Place the meat etc on a baking sheet, seam side down, Brush the parcel with beaten egg, decorate with the leaves and chill in fridge for about 10 minutes. I always use a silicon mat so the pastry doesn't stick to it.

Bake for 25 minutes for medium or until the pastry is golden and puffed up. Transfer to a serving board and leave to stand for 10 minutes. Serve cut into 1" thick slices. The centre should be nice and pink.

I usually serve it simply with buttered carrots, some sauted or Fondant potatoes and a Madeira sauce. I sometimes make my own sauce but find the Cross and Blackwell Bonne Cuisine Madeira Gravy is just as good and easier to do as well especially when you've had a few

Some will have their own versions of BW but after trying all sorts of recipes this one seems to be the nicest and has always impressed anyone who has eaten it here.

A good red goes well with this as well.

Hop you enjoy it.

Chip

ScoobLou

iTrader: (21)

wow thanks chip much appreciated.

I will let you know how it goes or not as the case may be!

P1Fanatic

+1 I've used Delia's online recipe a few times and lovely. Unfortunately my wife is veggie so I have to forego the Beef Stock these days but still tasty esp with white wine & brandy and topped with a large crunchy garlic crouton with grated gruyere under the grill. Gruyere stinks but tastes good.

Only downfall of this classic soup is the flatulence it creates. I fart like a trooper afterwards

P1Fanatic

Never actually made Beef Wellington but seen it made on Masterchef Professional etc and don't they normally recommend to add a small crepe under the fillet to capture any excess moisture and stop the bottom layer of pastry going soggy?

Nurse Gladys

Admittedly cocktails for the ladies- but every proper dinner party had one of these for the men...........