Beef Wellington

The Jamie Oliver cookbook has given me something new to try – a Beef Wellington. Sure, this is probably very different from a traditional one, but is a great use for mince, really tasty and relatively simple (albeit time consuming).

We both really liked this, and I was so surprised by how much flavour was in the mince, given that there arent many spices or juices in there.

Ingredients

1 onion
1 carrot
1 stick celery (omitted)
1 potato
2 cloves garlic
2 large field or Portobello mushrooms (I used regular mushies!)
Olive oil
4 sprigs fresh rosemary
A big handful frozen peas
1 large egg
500g minced beef
Sea salt and freshly ground black pepper
Plain flour, for dusting
500g puff pastry

 To prepare your mince

Preheat oven to 180c. Peel and chop the onion, carrot, celery, and potato into 1cm sized dice. Finely grate the garlic (or, you know, use a crusher!). Clean and roughly chop the mushrooms so they’re about the same size as your other veg. Place all the veg into a large frypan on a medium low heat with 2 lugs olive oil. Pick the rosemary leaves off the stalks, finely chop, add to pan. Fry and stir for around 8 minutes or until the veg softens and is lightly coloured. Add the frozen peas and cook for another minute. Put the vegetable mixture into a large bowl to cool completely.

Crack the egg into a cup and beat it up. Add the minced beef to the bowl with a good pinch of salt and pepper and half the beaten egg. With clean hands, scrunch up and mix well.

 To roll and fill your pastry

Lightly dust your clean work surface and rolling pin with flour and roll out your puff pastry so its roughly the size and shape of a small tea towel. Dust with flour as you go.

 (I used pastry sheets)

Turn your pastry so you have a long edge in front of you and place the mixture along this edge. Mould it into an even, long sausage shape. Brush the edge of the pastry with the beaten egg. Roll the mince up in the pastry until its completely covered. Squeeze the ends together – it will look like a big Christmas cracker. Dust a baking tray with flour and place your Wellington on top. Brush all over with beaten egg.

Bake in preheated oven for an hour until golden. (Mine took 1 hour 15 – covered in foil)

Slice and serve (with salad so you arent completely unhealthy, although Jamie does recommend with roast potatoes and gravy)!

 We will be making these again and I really enjoyed trying something a bit different!

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3 responses to “Beef Wellington

  1. I must attempt this one day. It looks so difficult to get it right and alot of attention to detail as well. Well done babe!

  2. Fantastic! I’ve always wanted to make a Beef Wellington! 😀

  3. Ah, I bookmarked that recipe to make when I looked through Ministry of Food. It looks good!

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