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[Food] Beef Wellington







btnbelle

New member
Apr 26, 2017
1,438
apparently the baking tray must be hot before placing the pastry casing on it. and that overcomes that problem.

Yes that is a good tip and I have also had success with placing the Wellington on greaseproof paper and placing it in a hot frying pan before transferring to the oven.

The puff pastry needs to be very cold too.
 




HAILSHAM SEAGULL

Well-known member
Nov 9, 2009
10,346
Steak night in Spoons is Tuesdays BG
 












wunt be druv

Oh bugger..!
Jun 17, 2011
2,132
In my own strange world
It has to be Fillet steak,anything else will not cook correctly and you will end up with some tough, under cooked piece of leather,don't even think about using anything else.
 




Superphil

Dismember
Jul 7, 2003
25,401
In a pile of football shirts
Wild venison makes an interesting alternative
 








Sussexscots

Fed up with trains. Sick of the rain.
Have tried others but only fillet works properly. Wrapped in prosciutto, mustard and mushroom duxelle. And, as the late great Clarissa Dickson-Wright opined: ' If you're the sort of person who likes a steak well done, I strongly urge you not to make this dish' :laugh:
 




maffew

Well-known member
Dec 10, 2003
8,861
Worcester England
Have tried others but only fillet works properly. Wrapped in prosciutto, mustard and mushroom duxelle. And, as the late great Clarissa Dickson-Wright opined: ' If you're the sort of person who likes a steak well done, I strongly urge you not to make this dish' :laugh:

Medium rare fillet with parma, simples
 


The Antikythera Mechanism

The oldest known computer
NSC Patreon
Aug 7, 2003
7,759
Venison Wellington is good. 74B8BE74-C076-4D56-8CE0-26213B457446.jpeg
https://www.bbcgoodfood.com/recipes/venison-wellington?amp
 


grubbyhands

Well-known member
Dec 8, 2011
2,283
Godalming
F*ck me, post count bolstering alert. Yawn! Sounds luvverly though BG. By the way, my wrought Iron driveway gates need painting, would you recommend Hammerite or Smoothrite?
 


BensGrandad

New member
Jul 13, 2003
72,015
Haywards Heath
went into Burgess Hill and asked in the centre and they said fillet is £40 per kilo but even Sirloin is £30 per kilo. They suggested I could try a roll of topside and part cook it leave to let get cold in fridge overnght then carry on as per a piece of fillet.
 





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