Beef Wellington

[fruitsalad]

I have never made this before but I am going to give it a go any tips gratefully received

[rojash]

Don't use real wellingtons

[joeluke]

Buy the quality frozen ones from Lidl

[Barmaid]

Make sure the pate has all the moisture out of it before you wrap it up - otherwise pastry will be soggy. And buy the best piece of fillet you can afford. I prepare mine a day in advance and then wrap in pastry about an hour before I want to cook.

Gordon Ramsey's recipe is a good one.

[Barmaid]

Oh and rest it for at least as long as you cook it.

[aelmpvw]

:-) at Rojash

[fruitsalad]

Thank you

[anneasquith]

buy the best fillet of beef. are lidl ones any good ?

[Anngel]

Most of the recipes allow for the beef to be very rare indeed. Unless you like it this way I would ask your butcher how long to pre-cook before adding the outside coating. He should be able to advise you to your preference. If you are really worried about undercooking you can make single wellingtons....Good luck. I ended up with £30 of nearly raw fillet which I had to microwave. Gutting!

[chris1957au]

FILLET OF BEEF WELLINGTON
10 PORTIONS
Ingredients
Fillet of beef 1.2 kg
Duxelle stuffing 300 g
Pate de foie gras 400 g
Puff pastry 1 kg
Madeira sauce 500 ml
Egg 1
Butter 50 g
Salt
Pepper
Method
1. Trim the fillet and remove any surplus fat and sinew.
2 Season the fillet and fry it in hot butter to seal then
allow it to cool.
3. Roll out the puff pastry into a rectangle 3 mm thick and
large enough to envelop the joint completely.
4. Spread the duxelle in the centre to fit the fillet.
5. Place the fillet on the duxelle and spread the pate de
foie gras on top of the fillet.
6. Wrap the fillet neatly in the pastry and prick lightly
with a fork, brush with egg yolk.
7. Bake in an oven at 200°C for 40 minutes.
8. Slice into portions and serve Madeira sauce separately

Simply bake for 15-20 minutes longer longer if you want medium roast

[pauln90]

James Martin did it yesterday on Saturday Kitchen

[pauln90]

Watch it from the 1hr 20min mark and the use of pancakes under the beef should help to avoid a "soggy bottom"

The above paragraph was missing from my post.Is this because I included a clip ??