Beef wellington...help!
Discussion
We're trying to do a beef wellington for tomorrow and have got well and truly confused.
Basically the fillet weighs 1.6kg, and were not sure how long to cook it for and at what temperature for a medium rare result...so it's nice and pink. I'm very keen not to overcook it cause it cost a fortune. And also, anyone know how long to chill the pastry wrapped meat for. Is 30 minutes enough?
Tips would be VERY gratefully received.
David
Basically the fillet weighs 1.6kg, and were not sure how long to cook it for and at what temperature for a medium rare result...so it's nice and pink. I'm very keen not to overcook it cause it cost a fortune. And also, anyone know how long to chill the pastry wrapped meat for. Is 30 minutes enough?
Tips would be VERY gratefully received.
David
corporalsparrow said:
We're trying to do a beef wellington for tomorrow and have got well and truly confused.
Basically the fillet weighs 1.6kg, and were not sure how long to cook it for and at what temperature for a medium rare result...so it's nice and pink. I'm very keen not to overcook it cause it cost a fortune. And also, anyone know how long to chill the pastry wrapped meat for. Is 30 minutes enough?
Tips would be VERY gratefully received.
David
http://www.bbcgoodfood.com/recipes/2538/beef-wellingtonBasically the fillet weighs 1.6kg, and were not sure how long to cook it for and at what temperature for a medium rare result...so it's nice and pink. I'm very keen not to overcook it cause it cost a fortune. And also, anyone know how long to chill the pastry wrapped meat for. Is 30 minutes enough?
Tips would be VERY gratefully received.
David
Can't get the link to work, just copy & paste.
leave out the prosciutto if you like
If you are cooking for a few others and perfection is required, may I suggest a little cheat?
Make 2 smaller ones.
Reduce cooking time to about 25 mins @ 180 deg C
Take them out of the oven.
Cut into one, and take a look. If its right, start serving/keep warm. If its not right put them back in for 5 mins. Needless to say the one you cut into will contain your slice. Also with the pastry shell, you might want to consider having your bread knife (or serated edged knife) handy to make the perfect neat slice.
However, don't worry too much. Although its cited as one of those dishes which is quite technical and you have to get spot on, (and it nice if you do,) its also one of those dishes which (within reason) on home cooking level, just tastes fecking great with plenty of good gravy regardless.
Make 2 smaller ones.
Reduce cooking time to about 25 mins @ 180 deg C
Take them out of the oven.
Cut into one, and take a look. If its right, start serving/keep warm. If its not right put them back in for 5 mins. Needless to say the one you cut into will contain your slice. Also with the pastry shell, you might want to consider having your bread knife (or serated edged knife) handy to make the perfect neat slice.
However, don't worry too much. Although its cited as one of those dishes which is quite technical and you have to get spot on, (and it nice if you do,) its also one of those dishes which (within reason) on home cooking level, just tastes fecking great with plenty of good gravy regardless.
That is quite a large piece of beef for a good wellington.
The tip about making sur ethat the beef is properly cool is a good one.
I make my own suck it and see mushroom duxelle(sp?) with some red wine in it and some seasoning and it certainly seems to add to the flavour.
Many recipes recommend a pancake to stop the pastry geting too soggy but we all like it like that!
If a large piece of beef, really sear the hell out of the joint first again seasoning well. Also, you will need to calculate the cooking time using a stock recipe or a meat thermometer works brilliantly. Dont forget that you can stick a skewer in for a few seconds and test it on your lip. Must not be cold obviously but nice and warm - not hot is good for well cooked rare fillet.
The tip about making sur ethat the beef is properly cool is a good one.
I make my own suck it and see mushroom duxelle(sp?) with some red wine in it and some seasoning and it certainly seems to add to the flavour.
Many recipes recommend a pancake to stop the pastry geting too soggy but we all like it like that!
If a large piece of beef, really sear the hell out of the joint first again seasoning well. Also, you will need to calculate the cooking time using a stock recipe or a meat thermometer works brilliantly. Dont forget that you can stick a skewer in for a few seconds and test it on your lip. Must not be cold obviously but nice and warm - not hot is good for well cooked rare fillet.
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