Tuesday, 25 July 2017

Beef Wellington!

(Ni Hao)

I always like giving new recipe's a try and I've always wanted to attempt to make Beef Wellington but never gave it a go because I thought it would be really difficult but I found it quite easy especially with a recipe to follow.
Lets get cooking!

8 ounces chestnut mushrooms
1 garlic clove
1/2 tsp salt
1/2 tsp black pepper 
3 beef medallion steaks
2 tbsp oil
English mustard
Sliced ham
2 ready rolled sheets of puff pastry
Egg wash (1 egg beaten with 1 tbsp water)

Before I start I'll add that I didn't follow the measurements for the mushrooms or the beef, I just bought a box of chestnut mushrooms, and I bought 2 steaks and cut both in half to make 3, my local Tesco didn't have any thyme either so I wasn't able to add it to my dish and I used sliced sandwich ham.

Add the mushrooms, garlic, salt, pepper and thyme to a food processor and blend into a fine paste, I don't have a food processor so I used out Nutri Ninja so it made it more liquid based then a paste.

Next add the paste to a frying pan and spread it evenly across the bottom of the pan. Cook the mushrooms over a medium heat, after about 7-10 minutes the mushroom mixture should begin to form a paste, at this point remove from the heat and set aside.

Preheat the oven to 200C/400F.

Season both sides of the beef with salt and pepper.

Heat 2 tbsp of oil om a high heat and when it's smoking add the beef to the pan and sear on both sides for about 45-60 seconds on each side, once seared place on a cutting board or plate to rest.

Using a basting brush, generously paint the mustard over both sides of the resting beef.

Now spread the mushroom mixture on the sliced ham, and then place the ham on the puff pastry, add the beef onto the mushroom mixture, then add more mushroom mixture onto the beef and cover with another slice of ham (I didn't have enough ham to use for both sides, same with the mushroom mixture).

Fold the pastry over the center of the beef wellington, using your hands, carefully seal the edges of the pastry and then place on a parchment paper lined baking tray seam-side down (I used flour instead of baking parchment). Lightly brush each wellington with egg wash and with the back of a knife lightly score the tops of the pastry, try not to pierce the pastry.

Bake the wellingtons in the oven for about 20 minutes until the pastry is fully cooked and golden brown.

Allow the beef to stand for 10 minutes before plating it up, I served mine with vegetables but you could also serve with mash potato's and Yorkshire puddings if you wanted to.

If you want to follow the recipe I did then head to Beef Wellington for Two.
I definitely think I will be making this recipe again but without the mustard, I'm not a fan of English mustard, I'm not a big fan of the taste, but overall I was rather proud of myself as I thought it tasted really nice and the beef was really well cooked too.

See you soon!




  1. Replies
    1. I was rather proud of myself, because it tasted really nice. I'll have to cook it again when you're next back