Beef Wellington
Discussion
Anyone ever cooked individual Wellingtons? Never done them before and supposed to be cooking them for the in-laws on New Years Eve
I'm assuming I use fillet steaks? I've also noticed a big difference in cooking times on various web sites (anthing from 15-20 mins on bbc good food to 45mins on Ramsey's site). Is this just to do with cooking the beef more? Any ideas? I'm getting ever so slightly stressed about it
I'm assuming I use fillet steaks? I've also noticed a big difference in cooking times on various web sites (anthing from 15-20 mins on bbc good food to 45mins on Ramsey's site). Is this just to do with cooking the beef more? Any ideas? I'm getting ever so slightly stressed about it
I tried this once, it was a bit of a nightmare, if I tell you what went wrong you may be able to use it to get it right.
May have been my oven, but I used puff pastry, filet steak and probably a pate- don't recall now. I didn't follow a recipe... (probab;y the biggest mistake)
Anyway, made it all up, puff, pate, steak then topped with more pastry
Looked good, except when it come out, the bottom of the pastry was still raw and or very soggy and the beef was overcooked- like a med well.
Tasted lovely, but not would not have won any awards
May have been my oven, but I used puff pastry, filet steak and probably a pate- don't recall now. I didn't follow a recipe... (probab;y the biggest mistake)
Anyway, made it all up, puff, pate, steak then topped with more pastry
Looked good, except when it come out, the bottom of the pastry was still raw and or very soggy and the beef was overcooked- like a med well.
Tasted lovely, but not would not have won any awards
Go to a butcher and get them to cut at least a 1" thick piece of fillet for each wellington. Sear these in a nuclear hot pan on all sides (about 30 secs all in all) and allow to go cold.
Then make the Duxelles - Which is Morel/Button mushrooms chopped really finely, Butter, a shallot, fresh thyme, some brandy or sherry - but the important thing is they must be dry after cooking (Wring in a tea-towel if in doubt).
Then its a case of puff pastry > Beef Fillet > Top with Duxelles and at this point you can add a thin slice of pate (or not) Top with pastry again and seal with a egg/water wash - add some slashes to the top (vents) more egg wash all over and then pop into a 450F (220C) oven for about 15 mins.
The hot oven cause the puff pastry to rise, and finishes the beef so it would be medium-rare - medium in the middle.
Then make the Duxelles - Which is Morel/Button mushrooms chopped really finely, Butter, a shallot, fresh thyme, some brandy or sherry - but the important thing is they must be dry after cooking (Wring in a tea-towel if in doubt).
Then its a case of puff pastry > Beef Fillet > Top with Duxelles and at this point you can add a thin slice of pate (or not) Top with pastry again and seal with a egg/water wash - add some slashes to the top (vents) more egg wash all over and then pop into a 450F (220C) oven for about 15 mins.
The hot oven cause the puff pastry to rise, and finishes the beef so it would be medium-rare - medium in the middle.
I would avoid doing individual ones they can be a mare I have made ours this evening for New Years Day with a nice bit of kentish dexter beef, plenty of mushrooms (Porcini), little bit of pate, shallots, wrap the puff pastry, glaze it, 20-25 mins in the oven done.
Edited by VTECMatt on Tuesday 30th December 21:16
They turned out really well (no pics though). The fillet was cooked perfectly. Pastry was a little underdone at the bottom but I like soggy pastry anyway
The in-laws gave it the thumbs up
Top tip on drying the duxelles out - couldn't believe how much water came out of them.
Cheers for all your help
The in-laws gave it the thumbs up
Top tip on drying the duxelles out - couldn't believe how much water came out of them.
Cheers for all your help
Buy a fillet, not individual, and your life will be made easier (I think I paid about £20 from the butcher last time, but it did feed 4 with some leftovers)
Make a duxelle of mushrooms, chop up some cup or portabellow mushrooms very, very finely. then fry to release all the water and end up with a kind of paste. (season as you normally would)
Sear the beef on all sides, then brush with Colemans. Nothing else ok? And be generous. (seasoning as you normally would.)
then lay a sheet of clingfilm out and lay 6 slices of parma ham, about the same length as the fillet on the cling.
Put the duxelle on the ham and spread out, then put the beef on the top and roll in the cling to form a sausage shape and everything is encased. Chill in the fridge while you roll out the pastry (puff and shop bought) about the size of a teacloth.
Put the beef sausage in the middle, roll the pastry round and trim to make look neat. Eggwash, then sprinkle with sea salt flakes. (I use Maldon, no substitute.) Score the top in a suitable pattern, allow to stand for a few minutes to relax.
Baking tray, preheated oven to 180, 45 mins depending on size of fillet (ask your butcher how he would)
Stand for 10, then slice into inch ish pieces.
Piece of piss, dont bother with pate.
Make a duxelle of mushrooms, chop up some cup or portabellow mushrooms very, very finely. then fry to release all the water and end up with a kind of paste. (season as you normally would)
Sear the beef on all sides, then brush with Colemans. Nothing else ok? And be generous. (seasoning as you normally would.)
then lay a sheet of clingfilm out and lay 6 slices of parma ham, about the same length as the fillet on the cling.
Put the duxelle on the ham and spread out, then put the beef on the top and roll in the cling to form a sausage shape and everything is encased. Chill in the fridge while you roll out the pastry (puff and shop bought) about the size of a teacloth.
Put the beef sausage in the middle, roll the pastry round and trim to make look neat. Eggwash, then sprinkle with sea salt flakes. (I use Maldon, no substitute.) Score the top in a suitable pattern, allow to stand for a few minutes to relax.
Baking tray, preheated oven to 180, 45 mins depending on size of fillet (ask your butcher how he would)
Stand for 10, then slice into inch ish pieces.
Piece of piss, dont bother with pate.
I cooked this for xmas, so did a large one. Nice alternative to turkey
1. Rolled 1kg of fillet (aberdeen angus) in cling film into an even sausage shape then refrigerated.
2. Made duxelles from dried porcini mushrooms rehydrated in dry white wine then sauteed with butter and thyme.
3. Sealed beef and cooked for 15 mins in oven (medium rare once finished)
4. Let beef cool.
5. Assembled dish using cling film overlapped with prosciutto slices then wrapped in duxelle mixture.
6. Rolled out puff pastry.
7. Wrapped wellington, brushing egg yolk and both sides to help the pastry stick, then refrigerated for one hour (can be kept for up to 24 hours)
8. Placed on non-stick tray (leaving plenty of room to get a slice in afterwards and remove it easily.)
9. Cooked at 200'c for 20-25 mins until pastry is golden brown.
10. Sliced off end pastry and divided into portions (carefully slice to ensure it doesnt fall to pieces and ruin all your hard work.)
The only changes I would make for individual portions is in timing, as you want brown crisp pastry but not overcooked beef. I would make sure the portions are refrigerated for at least 20 mins before cooking.
1. Rolled 1kg of fillet (aberdeen angus) in cling film into an even sausage shape then refrigerated.
2. Made duxelles from dried porcini mushrooms rehydrated in dry white wine then sauteed with butter and thyme.
3. Sealed beef and cooked for 15 mins in oven (medium rare once finished)
4. Let beef cool.
5. Assembled dish using cling film overlapped with prosciutto slices then wrapped in duxelle mixture.
6. Rolled out puff pastry.
7. Wrapped wellington, brushing egg yolk and both sides to help the pastry stick, then refrigerated for one hour (can be kept for up to 24 hours)
8. Placed on non-stick tray (leaving plenty of room to get a slice in afterwards and remove it easily.)
9. Cooked at 200'c for 20-25 mins until pastry is golden brown.
10. Sliced off end pastry and divided into portions (carefully slice to ensure it doesnt fall to pieces and ruin all your hard work.)
The only changes I would make for individual portions is in timing, as you want brown crisp pastry but not overcooked beef. I would make sure the portions are refrigerated for at least 20 mins before cooking.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff