Beef Wellington and slow cooking?

rachbc

I'm not one for make seperate for everyone but in the case I'd do a batch of a stew now and freeze and just serve nan some of that with a little pastry topping/ on the side.

That way everyone else doesn't get to miss out on a delish beef wellington!

zippychick

i don't think it's mentioned in our beef wellington thread?

ill merge this with SC quick qs later once you get more input

Zip

oldtractor

gibson123 wrote: »

Are you using fillet of beef, lean beef and prime cuts get tougher not softer the longer you cook it. The beef in a wellington is at its best when it is pink.

^^^^^
this

I always do Beef Wellington for xmas. a 28 day hung piece of fillet from the local butcher , topped with saut!ed chopped onion and wrapped in puff pastry, brush with beaten egg. Cook for 35 - 40 mins until pastry is done.
:T:j:T:j

popularfurball

Thanks for all your help - its probably not in your questions because most people know about meat cuts!!! I'm hopeless with meat - if you put red meats on my plate I couldn't tell you what animal they were never mind what cut! I can tell the difference between chicken and turkey though!! I'm a partial veggie for ease (don't like where meat comes from, it grosses me out - I'm not against it per se).

So I'm not great at cooking it!