Come Cook with Us: Beef Wellington (by Sam)

So a little over a week ago now, I posted about some chocolate tarts that my other half, Chris, had baked for us both over the Christmas break (to catch up on that recipe, click here). I mentioned in that post that Chris likes to bake.ย Well, what I chose to omit there is that I am extremely lucky as he likes to cook too!!ย ๐Ÿ˜ฑ

As Chris works in retail, he has one day off in the week and one day off at the weekend. On his day off during the week, Chris thought he would bust out his culinary skills again and whip up a Beef Wellington – I know, on a school night!

With the cold weather, this was a delicious Winter Warmer and I could smell it all throughout the house the next morning. Needless to say there were rumbly tummies the next day ๐Ÿ˜‚ย I was so surprised at how quick and easy this recipe seemed to be (one of Chris’ favourite chefs is Gordon Ramsey, so he adapted one of his recipes for this dinner), and I emphasise seemed to be because if you were to ask me to follow it, it would end up a mess! With Valentine’s Day just around the corner, I thought this would make a great surprise for your other half if you struggled (or forgot ๐Ÿ˜ฃ) to book a table, so without further ado, here is the recipe below.

Ingredients (serves 2)

  • 400g/6 oz fillet steak
  • 250g mushrooms
  • Thyme
  • 500g puff pastry
  • Parma Ham
  • 1 egg yolk, beaten with 1 tbsp of water and a pinch of salt
  • Oil, for frying

Beef Wellington ingredients

Preparing the Fillet Steaks

Now I’m going to start by saying that Chris and I had a 6 oz steak each when we tried this out. This was far too much for both of us! One would have been more than enough for the two of us. Oh well, lesson learned. We know for next time ๐Ÿ˜‰

Start by removing any of the packaging from the steaks and wrap them tightly in clingfilm to set it into a circular shape and allow it to chill in the fridge. If you have time to prepare this, you can leave it in the fridge overnight. If not, an hour or two will do.

Once you remove the clingfilm, quickly sear the fillet in a hot pan with a little oil for 30-60 seconds on every side until it is browned all over but still rare in the middle. Now, if you really don’t like a bloody steak, I would advise to leave it in the pan a little longer. We went for about 30 seconds on each side and ended up with a lovely rare steak (which we are a fan of), but if this is not to you taste, a minute and a half to two minutes should do the trick. Once browned, remove from the pan and leave to one side to rest and cool.

Preparing the Filling

While the steaks are resting, chop the mushrooms and fry in a hot pan with a little bit of thyme and salt and pepper for seasoning.

chopping mushrooms

You can choose to chop the mushrooms really finely and then cook for about 10 minutes until they reduce and turn into a paste consistency. Or you can do as we did and chop the mushrooms quite chunky rather than have them as a paste, as they will reduce in size as they cook but just give the overall Wellington a bit more texture.

Frying the mushrooms

Once fried off, remove them from the pan and allow to cool.

Roll out you puff pastry (we used pre-made as this saved a lot of time) large enough to encase the beef fillet.

Once the mushrooms have cooled, spread them across the bottom edge of your pastry.

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Then take your cooled steaks and wrap them in Parma Ham slices. We wrapped them in three slices and found it added a lot of salt; we both agreed that two slices would probably be enough.

Wrap in Parma Ham

Then place the steak on the mushroom base in the pastry and gently roll. As you roll it, the mushroom should roll along the pastry with it, encasing the steak all the way round.

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Once it’s all rolled up nicely, score the top of the pastry and brush with an egg wash. Bake the Wellington at 200ยฐC for 15-20 minutes.

Pre-cooked Beef Wellington

As we like ours rare to medium rare, we baked ours for 15 minutes and achieved a lovely pink steak in the middle! If you prefer a well done steak then on the previous steps you should have seared the steak off for slightly longer, and then bake for 20-25 minutes (making sure the pastry doesn’t start to burn on the top – cover it with tin foil if the pastry starts to get caught).

And voila!

Home made Beef Wellington

Our home made Beef Wellington ๐Ÿคคย If you are a fan of a pink steak, then I can confirm this definitely tasted as good as it looks! With some veggies and some roast potatoes, I all but died and went to food heaven that evening.

I hope this recipe gives you as much joy as it did me! I thought something like this would take hours to prepare, but as I was sous cheffing (and by that I mean standing in the way taking photos) I couldn’t believe that this could quite easily be done in an hour or so (not counting the chill time for the steak the night before if you can).

If you do get a chance to try this one out, let me know how it goes in the comments below! And as always, your suggestions as to what I should get Chris to cook next is always welcome ๐Ÿ˜‹

Until Next Time,

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4 thoughts on “Come Cook with Us: Beef Wellington (by Sam)

  1. It looks delicious!! I love beef but I never tried beef Wellington…! I’ll try to convince someone to cook that for me since I’m a total mess especially when it comes to cook meat! Thanks for sharing ๐Ÿ˜˜

    Like

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