Beef Wellington

View previous topic View next topic Go down

Beef Wellington

Post  Dr_KY on Sat Sep 13, 2008 8:51 pm

We had to give it a try on the grill today and the results were good.










avatar
Dr_KY
Smokin Hot
Smokin Hot

Number of posts : 642
Location : England
Registration date : 2008-04-21

View user profile

Back to top Go down

Re: Beef Wellington

Post  Dr_KY on Sat Sep 13, 2008 8:57 pm

avatar
Dr_KY
Smokin Hot
Smokin Hot

Number of posts : 642
Location : England
Registration date : 2008-04-21

View user profile

Back to top Go down

Re: Beef Wellington

Post  Roxy on Sat Sep 13, 2008 9:21 pm

Aint exactly beef wellington but your rendition of the dish sure does look good to me none the less.. Very Happy
avatar
Roxy
King of Q
King of Q

Number of posts : 222
Location : Canada
Registration date : 2007-11-12

View user profile

Back to top Go down

Re: Beef Wellington

Post  Dr_KY on Sat Sep 13, 2008 11:23 pm

It has mustard in it. Twisted Evil

I went by this recipe plus and minus with rosemary infused evoo..



Ingredients
1 kg/2lb 4 oz middle cut beef fillet, trimmed
¼ bunch of thyme, finely chopped
sea salt and freshly ground black pepper
For the Duxelles
55g/2oz butter
1 clove of garlic, finely chopped
500g/1lb 2oz flat field mushrooms, finely chopped
a few drops of truffle oil
1 tbsp finely chopped parsley

For the 'Wellington'
English mustardBeer mustard, to taste
500g/1lb 2oz block puff pastry
1 egg, lightly beaten, to seal the pastry
melted butter, to glaze



Method
1. Preheat the oven to 180C/350F/Gas 4. Weber
2. Season the beef with the thyme, sea salt and pepper and rest for 30 minutes.
3. Heat a pan and sear each side of the beef until golden brown.
4. Allow to cool to room temperature.

5. For the Duxelles, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates.
6. Add the truffle oil and parsley, and season to taste.
7. Remove from the heat and allow to cool to room temperature.
8. Smear the beef with an even coating of English mustard. Beer Mustard
9. Lightly dust a sheet of baking paper with flour.
10. Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.
11. Place the pastry so the longest half is facing you.
12. Spread the Duxelle mixture evenly over the half of the pastry closest to you.
13. Place the beef on top of the mushroom mix.
14. Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.
15. Trim the ends of the pastry so they are flush with the beef.
16. Cut a sheet of baking paper to the size of the beef Wellington.
17. Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes.
18. Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.
19. Serve with steamed spinach or roast vegetables of your choice.

avatar
Dr_KY
Smokin Hot
Smokin Hot

Number of posts : 642
Location : England
Registration date : 2008-04-21

View user profile

Back to top Go down

Re: Beef Wellington

Post  Roxy on Sun Sep 14, 2008 3:46 am

The thing is.. and I know it is splitting hairs.. You got to use the center part of the tenderloin and then cut it into servings..

It looks to me like the meat was new york strip loin.

Anyways, still looks good to me.
avatar
Roxy
King of Q
King of Q

Number of posts : 222
Location : Canada
Registration date : 2007-11-12

View user profile

Back to top Go down

Re: Beef Wellington

Post  Dr_KY on Sun Sep 14, 2008 9:06 am

Roxy wrote:The thing is.. and I know it is splitting hairs.. You got to use the center part of the tenderloin and then cut it into servings..

It looks to me like the meat was new york strip loin.

Anyways, still looks good to me.

No worrys.


I entered Fillet steak into Wikipedia and got this..

http://en.wikipedia.org/wiki/Fillet_steak


Last edited by Dr_KY on Sun Sep 14, 2008 9:14 am; edited 1 time in total (Reason for editing : added info)
avatar
Dr_KY
Smokin Hot
Smokin Hot

Number of posts : 642
Location : England
Registration date : 2008-04-21

View user profile

Back to top Go down

Re: Beef Wellington

Post  ILBBQS.com on Tue Sep 16, 2008 3:55 pm

Man, that looks good! I have been hankering for a Beef Wellington for a REALLY long time! I have several Beef Tenderloins in the freezer just waiting for their big moment in the cooker. Version I want to make includes velvety foie gras and some garlic sauteed mushrooms...problem is finding the foie gras around here...D'OH!

When I do get the opportunity to make it, I'll definately get some pictures to share.
avatar
ILBBQS.com
Smokin Hot
Smokin Hot

Number of posts : 535
Age : 46
Location : In the Land of Lincoln...Illinois USA
Registration date : 2007-12-05

View user profile http://www.ILBBQS.com

Back to top Go down

Re: Beef Wellington

Post  Dr_KY on Tue Sep 16, 2008 11:28 pm

I have never had the foie gras and I wish I could afford truffel oil.
avatar
Dr_KY
Smokin Hot
Smokin Hot

Number of posts : 642
Location : England
Registration date : 2008-04-21

View user profile

Back to top Go down

Re: Beef Wellington

Post  ILBBQS.com on Wed Sep 17, 2008 12:59 am

Dr_KY wrote:I have never had the foie gras and I wish I could afford truffel oil.
I haven't had foie gras in years...used to get it occassionally when I was traveling for work and entertaining clients...but one of these days (when the budget allows, and the boss gives me the okay) I want to get some to surround the tenderloin before wrapping with the puff pastry...oh to dream, eh?!?!
avatar
ILBBQS.com
Smokin Hot
Smokin Hot

Number of posts : 535
Age : 46
Location : In the Land of Lincoln...Illinois USA
Registration date : 2007-12-05

View user profile http://www.ILBBQS.com

Back to top Go down

Re: Beef Wellington

Post  Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum