Sunday, June 13, 2010

Requests! 2. Beef Wellington

Thank you for keeping me busy this weekend.  Emma, Jason thanks you too - he usually only gets Beef Wellington on his birthday!

I used to order Beef Wellington at a favourite restaurant in Wellington city (which closed years ago).  It intrigued me, and I always though it looked terribly difficult - until I checked, and found out just how easy it is!!


Are you ready?  The following is for two:
  • Two sheets of frozen puff pastry
  • Two small fillet steaks (about 100g each)
  • Paté (any flavour - I'll let you make that decision!)
  • Onion and mushrooms

Preheat your oven to 220C
Lay two sheets of frozen puff pastry on the bench to defrost.  Leave the plastic wrap on, to stop them sticking to the bench.  And cover with a damp teatowel so they don't dry out.
Next, prepare the filling:  finely dice 2-3 large button mushrooms, and half an onion.


Heat in a small frypan with a splash of oil.  Cook until the onion is softened, and just starting to brown.
Set the vegetables aside, and return the pan to the heat.  On a high heat (you'll know it's hot enough when the oil starts smoking), sear the steak on both sides - you don't want to cook it, just seal the outside to lock the juices in, then remove from the heat.

Now, assemble your parcels:
On each sheet of pastry, place a tablespoon of the cooked vegetables.. then a slice of paté
(if you're sure you don't like paté then don't make this at all.  Don't leave it out!  There is a time and place for substitutions and this is not it!).
Top with a steak, and any remaining vegetables.


Now, simply wrap it up (I trim about a third of the pastry first):


I just wrap them like a birthday present (without the ribbon!). Place seam-down on a baking tray, and brush with milk or egg yolk.

Pop into the oven for 15 minutes or until pastry is golden brown.


Serve with vegetables.

No comments:

Post a Comment