Beef Wellington
Discussion
I'm largely with Paddy on this, but a couple of additions:
- use s
ttake mushrooms in the duxelles along with chestnut for added flavour, and a few porcini too if you can get them.
- don't use pancakes. I've tried it with and without, and I'd rather risk soggy pastry than get a mouthful of pancake.
- add cream and Madeira to the duxelles.
- use s
ttake mushrooms in the duxelles along with chestnut for added flavour, and a few porcini too if you can get them.- don't use pancakes. I've tried it with and without, and I'd rather risk soggy pastry than get a mouthful of pancake.
- add cream and Madeira to the duxelles.
http://www.guardian.co.uk/lifeandstyle/wordofmouth...
This is a good read (as are all Felicity Cloake's columns).
I have a weakness for a putting a nice slab of foie gras on top of the fillet....
This is a good read (as are all Felicity Cloake's columns).
I have a weakness for a putting a nice slab of foie gras on top of the fillet....
DiseasalDriver said:
£80 fecking pounds it's cost for the meat.
£80 FECKING POUNDS.
If I mess this up I'l be gutted.
Been there, done that, that's why I'm hoping for some good FOLLOW ME posts.£80 FECKING POUNDS.
If I mess this up I'l be gutted.
Paddy, liking yours a lot, is the Parma instead of pancakes?
With the mushrooms would you add blitz blended chicken or any paste to help make it a little drier?
Can't help with the recipe. However we have a local patisserie/catering company which is run by a chef that's worked in some well known michelin starred restaurants etc. He makes a fantastic beef wellington and uses lettuce to wrap it....which might be to help the pastry?!?! No idea if that is it's purpose but can ask him if anyone wants to know.....a lot of his food has a French flavour to it so it may come from that side of the channel.
Edited by Cheib on Tuesday 14th February 00:03
It's currently sitting in the fridge... ready to be popped into the oven later.
I bought 1KG of meat, I've used half of it.
Seared it for 4 mins in a roasting dish with clarified butter, having seasoned a little.
5 mins in fan oven at 170.
Sorted all the rest of the gubbins, wrapped it up, little heart scratched into it, and its now in the fridge.
My question now is;
- How long to I pop it in the oven for, so that it's nice and rare. Perhaps on the rare side of medium-rare to keep the OH happy?
I thought 15 mins in the fan oven at 170? What do you think?
Perhaps that's not enough?
I bought 1KG of meat, I've used half of it.
Seared it for 4 mins in a roasting dish with clarified butter, having seasoned a little.
5 mins in fan oven at 170.
Sorted all the rest of the gubbins, wrapped it up, little heart scratched into it, and its now in the fridge.
My question now is;
- How long to I pop it in the oven for, so that it's nice and rare. Perhaps on the rare side of medium-rare to keep the OH happy?
I thought 15 mins in the fan oven at 170? What do you think?
Perhaps that's not enough?
DiseasalDriver said:
It's currently sitting in the fridge... ready to be popped into the oven later.
I bought 1KG of meat, I've used half of it.
Seared it for 4 mins in a roasting dish with clarified butter, having seasoned a little.
5 mins in fan oven at 170.
Sorted all the rest of the gubbins, wrapped it up, little heart scratched into it, and its now in the fridge.
My question now is;
- How long to I pop it in the oven for, so that it's nice and rare. Perhaps on the rare side of medium-rare to keep the OH happy?
I thought 15 mins in the fan oven at 170? What do you think?
Perhaps that's not enough?
That's not enough. And get it out of the fridge a good hour before you intend to cook it. I'd say 25 mins at 180cI bought 1KG of meat, I've used half of it.
Seared it for 4 mins in a roasting dish with clarified butter, having seasoned a little.
5 mins in fan oven at 170.
Sorted all the rest of the gubbins, wrapped it up, little heart scratched into it, and its now in the fridge.
My question now is;
- How long to I pop it in the oven for, so that it's nice and rare. Perhaps on the rare side of medium-rare to keep the OH happy?
I thought 15 mins in the fan oven at 170? What do you think?
Perhaps that's not enough?
DiseasalDriver said:
It's currently sitting in the fridge... ready to be popped into the oven later.
I bought 1KG of meat, I've used half of it.
Seared it for 4 mins in a roasting dish with clarified butter, having seasoned a little.
5 mins in fan oven at 170.
Sorted all the rest of the gubbins, wrapped it up, little heart scratched into it, and its now in the fridge.
My question now is;
- How long to I pop it in the oven for, so that it's nice and rare. Perhaps on the rare side of medium-rare to keep the OH happy?
I thought 15 mins in the fan oven at 170? What do you think?
Perhaps that's not enough?
Have you not got a meat thermometer?I bought 1KG of meat, I've used half of it.
Seared it for 4 mins in a roasting dish with clarified butter, having seasoned a little.
5 mins in fan oven at 170.
Sorted all the rest of the gubbins, wrapped it up, little heart scratched into it, and its now in the fridge.
My question now is;
- How long to I pop it in the oven for, so that it's nice and rare. Perhaps on the rare side of medium-rare to keep the OH happy?
I thought 15 mins in the fan oven at 170? What do you think?
Perhaps that's not enough?
You need about 55 degC in the middle when it's taken out
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