Beef Wellington Recipe Needed Pls!

mary43

Found this
http://www.bbc.co.uk/food/recipes/database/beefwellington_74657.shtml

recovering_spendaholic

I make it by browning a piece of fillet in a frying pan in some butter and then leaving it to rest. Add a knob of extra butter to the meat pan and fry some finely chopped mushrooms until they are soft and have absorbed all the crusty bits from the bottom of the pan - season well. Then roll out some puff pastry (or use ready rolled) and spread it with some pate (I used ardennes) and top this with the mushroom mixture. Place the piece of beef on this and roll up the pastry around it, sealing it well. Brush with beaten egg and place on a lined baking tray and bake for about 45 minutes in a 200 degree oven.

Penelope_Penguin

Here you go - beef wellington recipe I'll merge this thread with that one later to keep ideas together.

Penny. x

System

Hi,beef wellington isn't cheap anymore! my dh loves it but its only a treat now.

you can make individual or buy your piece of fillet from the butchers and make a larger one and slice when cooked.

I usually buy a nice coarse mushroom pate and spread a layer of it on my rolled out pastry.
Put your piece of meat which has been browned off in a bit of butter and oil to one side.
Into that pan i fry some finely chopped onion/shallot and finely chopped mushrooms,season with salt and pepper and fresh chopped parsley.

This mix should be quite dry so make sure the juice of the mushrooms has evaporated or leave in pan
Put a blob on top or the pastry where you are going to place your meat,then egg the sides of pastry and wrap up.
Eggwash before baking in a hot oven

Dizzie77

EEK! Help!!
I am planning to make beef wellington for the OH for Valentines Day.
I've never cooked it before, and he has never eaten it before (but I'm confident he'll like it).

Anyway - long story short....when I went shopping for ingredients, the MSE in me wouldn't let me pay the price for a fillet of beef, and instead I got a nice looking topside joint.

Now I'm panicking that this won't be suitable for a beef wellington...


Anyone able to help??? Should I just go and get a fillet and stop being so tight with my cash!?!!?

Seakay

Someone asked just that question on another forum and quite a few people seem to think it would be fine.
Here is the link:
http://forum.downsizer.net/viewtopic.php?t=14515

maltesers_2

I really don't think topside will work very well - it will be too tough. If you have a decent butcher they might have fillet tails which is the pointed end of the fillet - same tender meat but a lot cheaper. Or I think Lidl do fillet at a reasonable price. You don't need much meat because it has pate on top and pastry but it is worth paying a bit more for something special.

Dizzie77

thanks Seakay!
Never seen that forum before - so that's another one for my bookmarks!!

Debt_Free_Chick

maltesers wrote: »

I really don't think topside will work very well - it will be too tough.

I agree - I posted on the other thread on the Special Occasions Board.

Topside is a slow roasting cut and from the cow's bum. Fillet is in the middle of the animal, below the "saddle" and closer to sirloin than topside.

Debt_Free_Chick

Seakay wrote: »

Someone asked just that question on another forum and quite a few people seem to think it would be fine.
Here is the link:
http://forum.downsizer.net/viewtopic.php?t=14515

Although the OP reported back that they were tough.