Beef Wellington
A community recipe by ChrisRSANot tested or verified by Nigella.com
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Preheat the oven at 220C Prepare a roasting tin by lining with butter or non-stick spray. Season the fillet with salt and ground black pepper if you have some rosemary and olive salt it's works fantastically. Brown the meat to lock in the moisture say about 3 minutes a side on a hot griddle.Set aside to rest. Chop the mushrooms and parsley roughly. Simmer the mushrooms and some parsley with the cream,It must be quite hot. When it seems like a firm mixture (15min or so) let cool until you are finished with the pastry. Roll the puff pastry out a little so the 4 pancakes fit nicely (you might have to trim the pancakes). Spread the liver pate or Cream Cheese over the Pastry and Pancake Centre. Now spread the cooled mushroom mixture over the Pastry. Put your fillet on top of all of this. Now gently smear a little egg mixture around the pancakes and edges of the pastry. Fold the pastry around the fillet like a blanket making sure to tuck the folds underneath after you've gently pressed down on the edges of the pastry with a fork, also brush the egg on top of the parcel. Turn the oven down to 180oC or Gas mark 6. Place the Wellington in oven for 35 minutes just keep checking the top. At this time it should be medium just lengthen the time if you like it more well done. This goes very well with a red wine gravy: Heat the sauces from the browned meat in the same pan,add some red wine and reduce. Now also add some thickened beef stock. Simmer and reduce.Et viola.
Preheat the oven at 220C Prepare a roasting tin by lining with butter or non-stick spray. Season the fillet with salt and ground black pepper if you have some rosemary and olive salt it's works fantastically. Brown the meat to lock in the moisture say about 3 minutes a side on a hot griddle.Set aside to rest. Chop the mushrooms and parsley roughly. Simmer the mushrooms and some parsley with the cream,It must be quite hot. When it seems like a firm mixture (15min or so) let cool until you are finished with the pastry. Roll the puff pastry out a little so the 4 pancakes fit nicely (you might have to trim the pancakes). Spread the liver pate or Cream Cheese over the Pastry and Pancake Centre. Now spread the cooled mushroom mixture over the Pastry. Put your fillet on top of all of this. Now gently smear a little egg mixture around the pancakes and edges of the pastry. Fold the pastry around the fillet like a blanket making sure to tuck the folds underneath after you've gently pressed down on the edges of the pastry with a fork, also brush the egg on top of the parcel. Turn the oven down to 180oC or Gas mark 6. Place the Wellington in oven for 35 minutes just keep checking the top. At this time it should be medium just lengthen the time if you like it more well done. This goes very well with a red wine gravy: Heat the sauces from the browned meat in the same pan,add some red wine and reduce. Now also add some thickened beef broth. Simmer and reduce.Et viola.
Introduction
This is a fail safe recipe trust me.It tastes out of this world.
This is a fail safe recipe trust me.It tastes out of this world.
Ingredients
Serves: 4-6 people.
Metric
Cups
For the Wellington
- 600 grams puff pastry
- 4 pancakes (ready made)
- 1 large egg (beaten)
- 1 punnet mushrooms
- 125 millilitres double cream
- 1 olive oil (for frying and browning)
- 1 beef
- 1 bunch fresh parsley
- 1 liver pate (or cream cheese)
For the Gravy
- 1 beef stock
- 250 millilitres red wine
For the Wellington
- 21⅙ ounces puff pastry
- 4 pancakes (ready made)
- 1 large egg (beaten)
- 1 punnet mushrooms
- 4 fluid ounces heavy cream
- 1 olive oil (for frying and browning)
- 1 beef
- 1 bunch fresh parsley
- 1 liver pate (or cream cheese)
For the Gravy
- 1 beef broth
- 9 fluid ounces red wine
Method
Beef Wellington is a community recipe submitted by ChrisRSA and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This dish goes very well with French Carrots Boiled with a little or a lot of butter and salt,then caramelized with a little castor sugar. And also some new potatoes or mash-potatoes.Green Beans also go well.
This dish goes very well with French Carrots Boiled with a little or a lot of butter and salt,then caramelized with a little castor sugar. And also some new potatoes or mash-potatoes.Green Beans also go well.
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What 1 Other has said
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Posted by janelopacka on 9th December 2012
Show more commentsI replaced the cream with half-fat creme fraiche, used skimmed milk for the pancakes, and brushed the wellington with skimmed milk instead of egg. I also used Sainsbury's Lighter Puff Pastry. I doubt it was much different from the original recipe but as a weight watcher I needed to reduce the pro-points value. It was lovely.