[Food] Beef Wellington

[BensGrandad]

I love Beef Wellington but would use fillet. With mushroom pate.

Biggest problem is avoiding a soggy bottom.

apparently the baking tray must be hot before placing the pastry casing on it. and that overcomes that problem.

 

[perseus]

Chicken Marengo is easier

 

[btnbelle]

apparently the baking tray must be hot before placing the pastry casing on it. and that overcomes that problem.

Yes that is a good tip and I have also had success with placing the Wellington on greaseproof paper and placing it in a hot frying pan before transferring to the oven.

The puff pastry needs to be very cold too.

 

[Triggaaar]

Anybody made it using other steak than fillet. If so what was the result?

Yep. Good. It's so long ago I can't remember what cut it was, but it certainly wasn't fillet.

 

[HAILSHAM SEAGULL]

Steak night in Spoons is Tuesdays BG

 

[Westdene Wonder]

Anybody made it using other steak than fillet. If so what was the result?

Ask Bens Granma

 

[BN9 BHA]

I prefer beef curtains

 

[maffew]

Allrecipes .co.uk have many options but wondered if anybody had tried it with rump or beef medallions as they suggest and of course I shall use the mushroom duxelle .as per James Martin.

Beef medallions, maybe, rump no, it need to be medium to rare

 

[wunt be druv]

It has to be Fillet steak,anything else will not cook correctly and you will end up with some tough, under cooked piece of leather,don't even think about using anything else.

 

[Super Steve Earle]

All meat is murder BG, stick with Quorn or Linda McCartney and you'll never go wrong. #Good Times

View attachment 94261

To be honest, anything by Morrissey is murder by music!!

 

[Superphil]

Wild venison makes an interesting alternative

 

[Brian Fantana]

Allrecipes .co.uk have many options but wondered if anybody had tried it with rump or beef medallions as they suggest and of course I shall use the mushroom duxelle .as per James Martin.

I’ve tried it with both rump and beef medallions, but sadly not a patch on using fillet.

 

[maffew]

Wild venison makes an interesting alternative

Thats a great call (but its not beef wellington), I would nail that with 'shroom or liver pate

 

[Sussexscots]

Have tried others but only fillet works properly. Wrapped in prosciutto, mustard and mushroom duxelle. And, as the late great Clarissa Dickson-Wright opined: ' If you're the sort of person who likes a steak well done, I strongly urge you not to make this dish'

 

[maffew]

Have tried others but only fillet works properly. Wrapped in prosciutto, mustard and mushroom duxelle. And, as the late great Clarissa Dickson-Wright opined: ' If you're the sort of person who likes a steak well done, I strongly urge you not to make this dish'

Medium rare fillet with parma, simples

 

[The Antikythera Mechanism]

Venison Wellington is good.
https://www.bbcgoodfood.com/recipes/venison-wellington?amp

 

[grubbyhands]

F*ck me, post count bolstering alert. Yawn! Sounds luvverly though BG. By the way, my wrought Iron driveway gates need painting, would you recommend Hammerite or Smoothrite?

 

[BensGrandad]

went into Burgess Hill and asked in the centre and they said fillet is £40 per kilo but even Sirloin is £30 per kilo. They suggested I could try a roll of topside and part cook it leave to let get cold in fridge overnght then carry on as per a piece of fillet.