Saturday, April 24, 2010
Beef Wellington From The Tummies' Kitchen And Our 200th post
This is the tummies' 200th post. When I first started my blog 6 months ago most people thought it would not last for more than a month. I have slowed down a little but more than ever I am going to make this blog better every time I put up a new post. Not a very exciting and good week for me personally, but it has been very rewarding when it comes to my experiments in the kitchen. It was just me and one other tummy for dinner tonight and he decided we (really he meant I) should be making Beef Wellington. Completely out of my comfort zone and armed with not the most useful information on the internet I started my quest to tackle one of the most well known classics for the first time. We were both extremely happy with the end result and I am proud to say this recipe certainly is going to give you the perfect Beef Wellington time and time again.
serves 4 with side dishes
oven preheated at 180 C
4 x 125g beef fillet, seasoned with salt and pepper
300g of field mushrooms, roughly chopped
3 tsp of pate (optional)
3 tbs of English mustard
6 slices of thinly sliced pancetta or prosciutto (optional)*
1 egg beaten
salt and pepper to taste
* there are versions using crepe
To make the mushroom and pate paste - place chopped mushrooms into a food processor and blend to a paste. Fry mushroom paste with a little salt (without oil) til you get a condensed paste (get rid of as much liquid as possible). Remove from pan, mix in the pate and set aside.
Brown beef fillets in a hot pan, rest for 5 minutes and brush with English mustard. Set aside.
To assemble - lay down a piece cling film on your work bench, place 1.5 piece of pancceta on the film and smear a thin layer of mushroom and pate paste over. Place the steak on top and a little more mushroom paste over the steak, wrap firmly and chill for 10 minutes.
The parcels should look like this, don't forget to remove the piece of film before wrapping of course :)
Wrap the parcels with puff pastry and try your best to make them look nice (I am very bad at this) Place them onto a baking tray, brush with a little egg wash and chill for another 10 minutes.
Bake in a preheated oven at 180 C for 10 to 12 minutes. Remove from the oven and rest for 5 minutes.
Serve with side dishes of your choice. We had roast potatoes and saute green beans with almond. Blanched silverbeet or spinach could have been a better side dish as this is an extremely rich dish!
The moment of truth.... success of failure just a cut away.
A closer inspection... perfectly cooked!