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Beef Wellington: Difference between revisions
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|title=Beef Wellington, | Beef recipes from The cook's Wiki | |title=Beef Wellington, | Beef recipes from The cook's Wiki | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#duxelles #beef #beefwellington #parmaham #mushrooms #pastry #brush #butter #thyme #clingfilm #shallots | ||
|hashtagrev=032020 | |||
|description=Beef Wellington is a not difficult to make at home, but is does take a little time. Step by step, easy to follow directions with pictures | |description=Beef Wellington is a not difficult to make at home, but is does take a little time. Step by step, easy to follow directions with pictures | ||
}} | }} | ||
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{{Template:AdvancePreparation}} | |||
'''[[Beef]] Wellington''' is a great Christmas alternative to [[Turkey|turkey]]. It was Winston Churchill's favourite dish (he knew what he liked!) | |||
Use a good [[Beef|beef]] fillet (preferably Aberdeen Angus), tell your butcher what you are going to use it for and get them to remove the chain muscle and the silverskin sinews and gristle from the outside of the fillet. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2780 | |||
|PortionCalories = 695 | |||
|DatePublished=28th January 2013 | |DatePublished=28th January 2013 | ||
|Author=Chef | |Author=Chef | ||
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|PrepTime = 50 minutes | |PrepTime = 50 minutes | ||
|CookTime = 1 hour 40 minutes | |CookTime = 1 hour 40 minutes | ||
|Image = [[Image:Beef Wellington recipe.jpg| | |Image = [[Image:Beef Wellington recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
</table> | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
</ | |||
''' | <span class="review"> | ||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Make this at least once a year!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Lovely details and such a special meal. Worth all the effort.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
<gallery widths=250px heights=250px perrow=5> | |||
Image:Beef Wellington sliced.jpg|[[Beef]] Wellington sliced | |||
Image:Churchill-2.jpg|The kitchen in [http://cwr.iwm.org.uk/ Churchill's underground bunker] where his favourite dish would have been cooked many times. | |||
Image:Churchill.jpg|Churchill's favourite recipe | |||
</gallery> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 250 g [[Mushrooms|mushrooms]] chopped very finely | |'''[[Duxelles]]''' | ||
| 250 g [[Mushrooms|mushrooms]] chopped very finely. | |||
| 2 [[Shallots|shallots]] peeled and chopped very finely | | 2 [[Shallots|shallots]] peeled and chopped very finely | ||
| 2 cloves of [[Garlic]], peeled and crushed | | 2 cloves of [[Garlic]], peeled and crushed | ||
| 3 | | 3 tablespoons [[Butter|butter]] | ||
| 50 ml [[Dry white wine|dry white wine]] | | 50 ml [[Dry white wine|dry white wine]] | ||
| 1 sprig of [[Thyme|thyme]] | | 1 sprig of [[Thyme|thyme]] | ||
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
|'''[[Beef]] Wellington''' | |||
'''[[Beef]] Wellington''' | |||
| [[Olive oil]] for [[Frying|frying]] | | [[Olive oil]] for [[Frying|frying]] | ||
| 500g trimmed [[Beef|beef]] fillet (cut from the middle of the fillet) | | 500g trimmed [[Beef|beef]] fillet (cut from the middle of the fillet) | ||
| 6 slices of [[Parma ham|parma ham]] or [[Prosciutto]] | | 6 slices of [[Parma ham|parma ham]] or [[Prosciutto]] | ||
| Made-up [[English mustard recipe|English mustard]] | | Made-up [[English mustard recipe|English mustard]] | ||
| 375g packet of pre-rolled [[Puff pastry|puff pastry]] (you won't need it all). | | 375g packet of pre-rolled [[Puff pastry|puff pastry]] (you won't need it all). | ||
| 2 [[Egg yolks|egg yolks]] | | 2 [[Egg yolks|egg yolks]] | ||
}} | }} | ||
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===Method=== | ===Method=== | ||
''Don't rush this, it's quite long-winded and will probably take around 30 minutes cooking.'' | |||
'' | |||
Don't rush this, it's quite long-winded and will probably take around 30 minutes cooking. | |||
{{RecipeMethod | {{RecipeMethod | ||
|'''[[Duxelles]]''' | |||
| Gently sauté [[Garlic|garlic]] and [[Shallots|shallots]] in the the finely chopped [[Mushrooms|mushrooms]] in the [[Butter|butter]] for about 6 minutes until soft. | | Gently sauté [[Garlic|garlic]] and [[Shallots|shallots]] in the the finely chopped [[Mushrooms|mushrooms]] in the [[Butter|butter]] for about 6 minutes until soft. | ||
| Add the chopped [[Mushrooms|mushrooms]] and the whole sprig of [[Thyme|thyme]] and gently cook for 10 minutes so most of the [[Mushroom|mushroom]] [[Liquor|liquor]] is cooked off. | | Add the chopped [[Mushrooms|mushrooms]] and the whole sprig of [[Thyme|thyme]] and gently cook for 10 minutes so most of the [[Mushroom|mushroom]] [[Liquor|liquor]] is cooked off. | ||
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| The [[Duxelles|duxelles]] should stick together easily. | | The [[Duxelles|duxelles]] should stick together easily. | ||
| Remove from the heat and allow to cool. Don't allow it to get too cold or it will be difficult to spread on the ham. | | Remove from the heat and allow to cool. Don't allow it to get too cold or it will be difficult to spread on the ham. | ||
|'''[[Beef]] Wellington''' | |||
'''[[Beef]] Wellington''' | |||
| Heat a [[Frying pan|frying pan]] and a few tablespoons of [[Olive oil|olive oil]] until almost [[Smoking|smoking]]. | | Heat a [[Frying pan|frying pan]] and a few tablespoons of [[Olive oil|olive oil]] until almost [[Smoking|smoking]]. | ||
| Add the [[Beef|beef]] and [[Brown|brown]] all surfaces, turning often. | | Add the [[Beef|beef]] and [[Brown|brown]] all surfaces, turning often. | ||
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The second half, on the second day, was reheated for 30 minutes(180°C - 350° F) and served with [[chips]] and [[peas]]. | The second half, on the second day, was reheated for 30 minutes(180°C - 350° F) and served with [[chips]] and [[peas]]. | ||
====[[Duxelles]] and Beef Wellington, step by step photographs==== | ====[[Duxelles]] and Beef Wellington, step by step photographs==== | ||
<gallery> | <gallery widths=250px heights=250px perrow=5> | ||
Image:Duxelles ingredients.jpg|The basic ingredients for duxelles | Image:Duxelles ingredients.jpg|The basic ingredients for duxelles | ||
Image:Shallots and garlic suateed in butter.jpg|[[Shallots]] and [[Garlic|garlic]] [[sautéed]] in [[butter]] | Image:Shallots and garlic suateed in butter.jpg|[[Shallots]] and [[Garlic|garlic]] [[sautéed]] in [[butter]] | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
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