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Beef Wellington - inexperienced cook |
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#1 |
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Join Date: Jan 2008
Location: Miami / Dublin
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Beef Wellington - inexperienced cook
Hello,
Firstly, please bare with me, I know next to nothing about cooking or baking, but I am trying to learn and get better, I can cook a good steak, to my liking anyway, and have done a chocolate bread and butter pudding which was great, but they are both easy. I am looking to do a beef wellington and just wanted to ask for tips; I have seen a couple of different recepies some say to use different cuts of beef, some say to do lots of small individual portions and some say to do one big one, the big one looks more appealing to me. So, what cut of meat should I get from the butcher? Should I cook individual portions or do one big joint? What type of pate do you prefer? - know very little about pate. What sides do I do with it? Mash potato seems a bit... meh! Should I do a sauce with it? what do you like? Hopefully there are a few of you out there that like to cook a wellington ![]() Thanks a lot TIm |
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#2 |
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Join Date: Aug 2008
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Not sure what you've read about different cuts of meat but the standard for Wellington is a fillet of beef.
You'd want it big enough for 4 at least, possibly to 6 or 8. For the average buyer that's going to be expensive. http://www.donaldrussell.com/centre-...-log-b721.html |
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#3 |
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Join Date: Dec 2005
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I don't mean to be discouraging, but I'm not sure that a Beef Wellington would be my first adventure with pastry - as degsyhufc says, it is usually made with fillet of beef and if things go wrong it can be a very expensive mistake. Personally, I would try some other pastry dishes first, and then when I felt confident dealing with pastry I'd give the Beef Wellington a go. If you wanted to do something slightly different, how about a game pie?
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#4 |
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Join Date: Jun 2007
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Nothing else but fillet if beef will do.
Do one big one - less fiddly. Don't use pâté - use a duxelle of mushroom (mushrooms blitzed until fine in a food processor and dry-fried in a pan to dry them out) and cover with thin slices of pancetta. Use pre-bought puff pastry sheets for ease. Keep everything cold, i.e. Once you've seared your meat let it go absolutely cold. Same for mushrooms - cover the beef with them when cold. Wrap in thin pancetta slices, cover in cling film like a big Christmas cracker and leave in fridge to firm up before putting the pastry round. Basically Google Gordon Ramsey Beef Wellington - his is a simple recipe with clear instructions. Serve with potato dauphinoise (Google it). Sauce - simple red wine and beef stock reduction (http://www.bbcgoodfood.com/recipes/2514/shallot-and-red-wine-sauce) |
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#5 |
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Quote:
I don't mean to be discouraging, but I'm not sure that a Beef Wellington would be my first adventure with pastry - as degsyhufc says, it is usually made with fillet of beef and if things go wrong it can be a very expensive mistake. Personally, I would try some other pastry dishes first, and then when I felt confident dealing with pastry I'd give the Beef Wellington a go. If you wanted to do something slightly different, how about a game pie?
OP, a Wellington must be made with fillet which is a luxury cut for most of us. I'd definitely mess about a bit with pastry dishes before going for a Wellington. Pies are a great way to start, as anfortis suggests. You could try a beef and ale pie perhaps, for which cheap cuts of beef are perfect. |
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#6 |
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Join Date: Aug 2006
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Quote:
I absolutely agree with this.
OP, a Wellington must be made with fillet which is a luxury cut for most of us. I'd definitely mess about a bit with pastry dishes before going for a Wellington. Pies are a great way to start, as anfortis suggests. You could try a beef and ale pie perhaps, for which cheap cuts of beef are perfect. First rule when cooking for others is don't try anything you haven't done before, it can, and usually will go wrong. Pick something you've done many times before and one that you KNOW is going to work. You say you can do a decent steak but most people will want it different to you, and then that brings all the hassle of different timings for rare, well done, medium etc. With the pie suggestion 90% can be done in advance and even once it's done it will happily sit in a warm oven if something happens and people are delayed. You want to spend time with your guests, not panicking in the kitchen. ![]() If it was me I'd do; Steak & Guinness Pie Baked Garlic Mash or Dauphinoise, maybe Colcannon Buttered Green Beans |
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#7 |
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Join Date: Jan 2008
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Thanks all for the responses.
I appreciate your honesty! Its nothing particularly special, I am not having a dinner party or anything, just a meal for me and my wife - but we wanted to try things we had never had before, she is doing dessert and starters and I said I'd do mains - she is a very good cook, but I wanted to try it without her; to try and do something nice for her. If I get really stuck she will be here! I know a butcher who can do me a good deal on a big fillet, for around 45 euro - said there'd be no fat on it and big enough for 4 people, so I'm just gonna try it, who know I may regret, probably will, but its all about the challenge of trying something new ![]() I will actually post a picture of it if people want me too.... even if its crap :P I have read a lot of things online and on this thread and fairly confident on what I need to do - the only thing I am struggling with is the proscuitto covering and the cling film, I just cant get a mental picture on how to do it, I will try google image it ![]() Thanks guys
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#8 |
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Join Date: Aug 2008
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If it's just for you and the wife then why not try the individual ones. Obviously it's a different method of preperation but it will be niced sized portions and a lot cheaper.
ETA: Should have really said value for money instead of just cheaper. It's just that if the fillet serves 4 and there's only two of you then you're going to have leftovers. I know you wouldn't waste them but a freshly cooked beef wellington medium rare isn't going to be anywhere near as nice reheated the next day. |
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#9 |
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Join Date: Jun 2007
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If it's just the two of you get a piece of fillet half the size of what you were intending.
Re: prosciutto and clingfilm: - Tear off a large sheet of clingfilm and place it on your work surface. Then lay out your strips of prosciutto on top of this, overlapping them slightly and make them slightly wider than the piece of fillet. Spread your cold mushroom mix on top of the prosciutto, almost to the edge of the prosciutto. Then put your cold beef fillet on top of the mushrooms - in the middle. Then, using the top edge of clingfilm - roll the prosciutto and mushroom mix over the top of the fillet and roll the whole thing over until the fillet is covered and completely encased in prosciutto. Then twist the side ends of the clingfilm like a Christmas cracker and tighten the package until you have a firm fat sausage. There is a video on YouTube of Gordon Ramsey doing it if you get stuck. |
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#10 |
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Quote:
I have read a lot of things online and on this thread and fairly confident on what I need to do - the only thing I am struggling with is the proscuitto covering and the cling film, I just cant get a mental picture on how to do it, I will try google image it
![]() Beef fillet, mushroom duxelle, crepes, pastry. Sometimes wilted spinach is added or replaces the crepes. Sometimes for a more extravagant version you can use cured ham or have a cured ham wrapped fillet of beef instead of using pastry. For a first attempt though you might want to go for the most basic version. ? |
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#11 |
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Quote:
There are variations on the Wellington but the traditional is
Beef fillet, mushroom duxelle, crepes, pastry. Sometimes wilted spinach is added or replaces the crepes. Sometimes for a more extravagant version you can use cured ham or have a cured ham wrapped fillet of beef instead of using pastry. For a first attempt though you might want to go for the most basic version. ? Prosciutto is easier to work with as it stretches slightly and sticks to itself, as opposed to crępes which can flap about and fall off. |
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#12 |
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Thanks all for the advice
![]() Tomorrow is D-Day.... I did look up videos on youtube, finally I can picture what I need to do which is great, Ramsay makes it look easy... but I am guessing I will not find it easy lol Quick question, puff pastry... will any puff pastry do? just buy frozen or what? will they all generally be big enough, the sheet I mean? Any brand anyone wants to reccommend? I will be going to Tesco... thanks ![]() Will post pictures after
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#13 |
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Easiest to work with ALL BUTTER puff pastry sheets.
Tesco do a Finest one (think you'll find it in the chiller cabinet rather than frozen section but ask just in case). Avoid anything that doesn't say 'all butter' on it because it will contain much less nicer margarine. Better to use pastry sheets so you don't have to roll them out. One sheet should be big enough. |
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#14 |
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Quote:
Easiest to work with ALL BUTTER puff pastry sheets.
Tesco do a Finest one (think you'll find it in the chiller cabinet rather than frozen section but ask just in case). Avoid anything that doesn't say 'all butter' on it because it will contain much less nicer margarine. Better to use pastry sheets so you don't have to roll them out. One sheet should be big enough. So I have done all the prep, it is just in the fridge waiting to go in the oven. I have a feeling I didnt seal the meat too well, I feckin' burned myself as the pan was quite shallow hahaha but sure listen I know now to use a deeper tan. The proscuitto went really well, I don;t know if I used too much mushrooms as the bruxelles was a bit thick, and the meat covered in it looks a bit thick, but sure we live and learn. Got the pastry on it just about... i didnt have much cling film on the sides to twist, but got there in the end. Thanks for your help, I'll get you a picture after
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#15 |
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Quote:
Nice one Iggy! I got one in tesco, and chilled too, it was a good size !
So I have done all the prep, it is just in the fridge waiting to go in the oven. I have a feeling I didnt seal the meat too well, I feckin' burned myself as the pan was quite shallow hahaha but sure listen I know now to use a deeper tan. The proscuitto went really well, I don;t know if I used too much mushrooms as the bruxelles was a bit thick, and the meat covered in it looks a bit thick, but sure we live and learn. Got the pastry on it just about... i didnt have much cling film on the sides to twist, but got there in the end. Thanks for your help, I'll get you a picture after ![]() The best of luck with it. Look forward to seeing the pictures. Just be sure not to over-cook it - it's too nice a piece of meat to have it well done. Err on the side of caution and take it out sooner rather than later - and remember to let it rest for a good 15 - 20 mins. Good luck!! |
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#16 |
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Quote:
You're very welcome. I wouldn't worry about not sealing the meat very well - it won't make that much difference, if at all.
The best of luck with it. Look forward to seeing the pictures. Just be sure not to over-cook it - it's too nice a piece of meat to have it well done. Err on the side of caution and take it out sooner rather than later - and remember to let it rest for a good 15 - 20 mins. Good luck!! ![]() Its all waiting in the fridge ready to go in, wife is using the kitchen to cook the starters at the moment haha! Will put pics up tonight or tomorrow thanks again |
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#17 |
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Actually 15 mins rest is ample.
I'm jealous! |
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#18 |
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Actually 15 mins rest is ample.
I'm jealous! |
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#19 |
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Might be too late now but you should let the joint come to room temp before you cook it
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#20 |
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Join Date: Jun 2006
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Got to be fillet - very expensive but cuts so beautifully.
Here's the one I use: http://m.cookingchanneltv.com/recipe...in-pastry.html |
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#21 |
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Thanks all for the input, I went ahead with it, just finished it there now; what I have taken away from the experience is:
Dont use so much oil and use a larger pan. Go easy on the mustard Work on my knife carving skills for the design My cookers 200c isnt 200c lol and most importantly, if you have a broken hand don't cook a beef wellington See pictures for results: http://imgur.com/193rD36,rJjbJp5,Nc6...xFxpo3,daiZijF Happy valentines day everyone <3 |
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#22 |
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That looks fantastic - I think you cooked the beef perfectly. Very neat as well. Shame about the dropped bit - casualty of war!
I bet you're well chuffed! |
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#23 |
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Join Date: Aug 2009
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Impressive! Hope it tasted as good as it looked.
Re oven temperatures - yeah, every oven I've ever had has run either hot or cold. Invest in an oven thermometer (they are very cheap) so you can check yours and adjust your cooking times accordingly in the future. |
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#24 |
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Join Date: Apr 2007
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That would work for me Scofield!
Meat looks perfect. Well done. You I mean, not meat!
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#25 |
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I have to say that is a superb result seeing you haven't done it before. Cooked to perfection. Hope you got your just "reward"!!
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