{"id":3232,"date":"2013-06-29T12:55:50","date_gmt":"2013-06-29T02:55:50","guid":{"rendered":"http:\/\/plate4eight.com\/?p=3232"},"modified":"2023-06-19T19:26:28","modified_gmt":"2023-06-19T09:26:28","slug":"beef-wellington","status":"publish","type":"post","link":"https:\/\/plate4eight.com\/?p=3232","title":{"rendered":"Beef Wellington"},"content":{"rendered":"

\"Beef<\/a><\/p>\n

 <\/p>\n

Just look at this massive thing!  I took this photo before dividing it up.  You would only need to serve each person half, or maybe even a third of this Beef Wellington.  But I have to say it was incredible!  I have always associated Beef Wellingtons with Pate, which is something I just can’t stomach, but this one is simple and uses ingredients I love.  I served it with crispy baby potatoes, carrots, broccoli and a red wine jus (which isn’t in the photo because I don’t serve it to the kids) It was a quick meal for Mr8 before he headed out for a Kindy Committee Meeting.  These meetings can take quite a while, so I knew he needed something substantial before he left.<\/p>\n

It certainly lived up to the “Feed The Man Meat” jingle, remember that one?  Now I have the song going round and around in my head.  What would I do differently?  Well, next time I’ll make my parcels about 1\/3 of the size so everyone gets their own Wellington, and I will be making this again, maybe even for guests.  Other than that, I love it the way it is.<\/p>\n

Beef Wellington<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

2 Tbl Olive Oil<\/p>\n

40g Butter<\/p>\n

1\/2 Onion, diced<\/p>\n

500g Button Mushrooms, thinly sliced<\/p>\n

Salt and Freshly Ground Black Pepper<\/p>\n

6 ( about 150g each, 2cm thick) beef fillet steaks<\/p>\n

6 sheets (25cm x 25cm) ready rolled puff pastry<\/p>\n

1 Egg, lightly whisked<\/p>\n

Red Wine Reduction:<\/strong><\/p>\n

75ml\/2\u00bdfl oz red wine
\n1 tbsp red wine vinegar
\n30g\/1oz butter
\npinch salt<\/p>\n

Directions:<\/strong><\/p>\n

Preheat your oven to 200C.<\/p>\n

Lightly grease a couple of baking trays.<\/p>\n

Heat half of the oil with the butter in a frying pa over medium heat until the butter is foaming.<\/p>\n

Add the onions and cook, stirring for 2 minutes or until brown.<\/p>\n

Increase the heat to high and add the mushrooms, stirring occasionally, for 5 minutes or until the mushrooms are tender.<\/p>\n

Remove the mixture from the heat and season with salt and pepper.<\/p>\n

Set aside to cool until needed.<\/p>\n

Heat the remaining oil in your pan over high heat.<\/p>\n

Add the steaks and cook for 1 minute each side to seal.<\/p>\n

Season with salt and pepper and set aside for 15 minutes to cool.<\/p>\n

Cut your pastry sheets into 17 x 21 cm rectangles (unlike me!)<\/p>\n

Divide onion\/mushroom mixture evenly between each sheet of pastry, placing it down the centre of your sheets of pastry to cover an area roughly the size of a piece of steak, leaving a wide edge for folding.<\/p>\n

Place one piece of steak on top of the onion\/mushroom mixture.<\/p>\n

Fold the pastry over the steak to form a parcel and press the edges to seal.<\/p>\n

Place each Wellington on your baking trays, seam side down and brush lightly with the beaten egg.<\/p>\n

Bake in your preheated oven for 15 minutes for medium steak, or until the pastry is golden brown and puffed.<\/p>\n

Remove from the oven and set aside for 5 minutes to rest.<\/p>\n

For the Red Wine Jus:<\/strong><\/p>\n

Add the red wine to the pan used to cook the steak, retaining the steak juices. Bring to a simmer, then add the red wine vinegar, butter and salt and cook for 1-2 minutes, until thickened slightly.<\/p>\n

Drizzle over each Wellington before serving.<\/p>\n

Adapted from a recipe found at: http:\/\/www.taste.com.au\/recipes\/7025\/beef+wellingtons<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Just look at this massive thing!  I took this photo before dividing it up.  You would only need to serve each person half, or maybe even a third of this Beef Wellington.  But I have to say it was incredible!  I have always associated Beef Wellingtons with Pate, which is something I just can’t …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":997,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[13,40,1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts\/3232"}],"collection":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3232"}],"version-history":[{"count":14,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts\/3232\/revisions"}],"predecessor-version":[{"id":4621,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/posts\/3232\/revisions\/4621"}],"wp:attachment":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}