Individual Beef Wellington

2014-02-15 19.46.28

Now this is one tasty dish! Here’s a chance to big up a local supplier… we’ve discovered Hazeldine’s Butchers in Hazel Grove and they were doing a deal for valentine’s week that screamed MAKE BEEF WELLINGTON! 5 fillet steaks for £20!!! So off I trot and pick up a pack.

So for ease I prepared these the day before and popped them on the baking sheet covered in the fridge. Makes for less faffing about on the night!

This recipe will make 4 individual Wellingtons

4 individual beef fillets about 115 g (4oz)
1 pack Puff pastry (defrosted if frozen)
1 portion Mushroom Duxelle
1 pkg of Pate of your liking we used Brussels Pate with Garlic

So…this is a little time consuming to make but worth every minute!

Take the fillet out of the fridge and let it warm up to room temperature. I’ve learnt that letting the meat warm up gives a nicer texture and helps the meat cook more evenly.

Chop up all that needs chopping…I used my mini food processor to get this chopped faster and with less blood loss on my part as my knife skills aren’t that swift!

Heat up a fry pan and pop a bit of oil in ( I used about 1 tbsp of sunflower oil) get the oil popping hot and then sear the fillets on all sides…make sure they have a full blown tan on all sides and then put to one side to cool.

Mushroom Duxelle:
1 T butter
1 T olive oil
1 medium onion (chopped into teeny tiny pieces)
1 clove garlic (chopped into teeny tiny pieces)
225 g mushrooms (chopped into teeny tiny pieces) I used Forestiere Mushrooms but Button or Chestnut all are’s whatever floats your boat!
75 ml red wine
75 ml double cream
1 t chopped fresh Thyme
salt and pepper to season

Turn the heat down on the pan to about medium and chuck in about 1 tbsp of butter and 1 tbsp of olive oil….get it all lovely and bubbly. Saute the onion in the oil until golden. Once the onion is translucent (check out my vocabulary…lol) Add the chopped mushrooms and cook until they are nice and tender. Pop the garlic in and give it a good mix up. This is the point where you’ve done your quality control on the wine….hopefully leaving enough for the Duxelle 🙂 put in the wine and cook until reduced by about half…add the cream and do the same…add the thyme…now taste it and season with salt and pepper. Put this to one side to cool.

Finally when all is cool…assembly!

Roll out the puff pastry until its a couple of mm thick…not too thick or your pastry will be claggy and yukky and we don’t want that! Do we? Now I cut the pastry into squares and spread a lick of Pate onto them but not to the edge….don’t put too much on as you want to accentuate the beef not overpower it…next a teaspoon of Duxelle and then pop the fillet on top. Now make a lovely little package wrapping the fillet up tightly with the pastry and then if you turn it over and pop it onto an oiled baking tray. Now I got all romantical and cut out little pastry hearts out of the off cuts to make it look all pretty…you can make any shapes you want or nothing at all…your choice 🙂

I popped these in the fridge overnight and then brought them out onto the counter to warm up to room temperature before cooking them the next day.

Heat the oven up to about 180c and bake for about 25 – 30 minutes or until lovely and puffy and golden!

I served these with New Potatoes that I had boiled drained and then let butter melt on them in the pan and then tossed in rosemary, thyme salt and pepper. Easy peasy and tasty!

For the green veg (fine green beans and asparagus) I threw these in a large pot of boiling water…for about 3 minutes, drained them and let them dry on some paper towel then fired up my griddle pan and grilled these babies…when hot I grated a bit of fresh parmesan on top for extra flair!

The Wellington was accompanied by a lovely red wine reduction that I had bubbling for a while on the hob…just teasing the partner in crime’s taste buds!

I took about:
200 ml Red wine
100 ml water
1 Beef Oxo cube
a sprig of fresh Thyme
a sprig of fresh Rosemary
1 t black Peppercorns
1 t chopped Garlic

Chuck it all in a pan and let it bubble away over a low heat…taste regularly and add water, wine and spices to taste…it’s not an exact recipe but a base to use and tweak to your liking! Strain into a jug and pour generously all over your Wellington!

Bon Appetit!!!