Oli
Oli
Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Jul 3, 2016 2 min read

Beef Wellington

thumbnail for this post

Beef wellington is one of those things which looks amazing, combines some expensive ingrediants but it surprisingly easy. The trick to it is manage to cook the pastry whilst keep keeping the beef rare.

You will need

  • A piece of beef fillet, ideally a slice about two inches thick
  • A back of puff pasty
  • Half an onion
  • A handful of mushrooms
  • A sprig of thyme
  • About 75ml of dry sherry
  • Butter
  • Djion mustard
  • Splash of milk
  • Tiny touch of oil

Do

  1. Dry the beef and season well
  2. Sear in a very hot pan on sides with a drop of oil. The aim here is as fast and hard as possible.
  3. Rest on a cold plate whilst you do the rest
  4. Stick the oven on 220oC so it’s hot when you need it
  5. Fine dish the onion and mushroom
  6. Soften th onion with a blob of butter
  7. After a few minutes, add the mushrooms and the thyme (on or off the twig)
  8. Once the mushroom has started to colour add the sherry and turn the heat up
  9. Bubble until all the liquidd is evaporated and then put off to one side
  10. Spread mustard on the top of the streak (which shoud be cool to the touch)
  11. Pop the mushroom mix on the pastry then the streak on top
  12. Wrap neatly (clingfilm aparenty helps here)
  13. Pop on a baking tray, joins down
  14. Brush with milk
  15. Bake for about 15 minutes
  16. Stuff in your face!

Result

Crisp outside, tender inside, meat juices boil out and turn the pastry on the bottom into a slightly sticky savoury stuck on bit.

Next time I’d stick it on a sheet of baking paper because the stuck on bits were delicious, but annoying.

Searing the outside Look at those darkened bits Onion softened, mushroom just gone in Sherry gone in This is so good I'd eat it with a spoon Prewrapping Do not judge my wrapping skills The money shot GET IN MY FACE

« Spanish Fish Baked lemon chicken »