After watching altogether too much Gordon Ramsay this week and last, the three of us decided that we should attempt to make Beef Wellington. This was a great idea as far as I was concerned, since this had been on my list of "things to try and make" for a little while now.
Today was the day, and after getting things home from the store, the three of us set about our jobs. I looked after the meat while Jane and Simone did the roll-up with pastry and egg-wash.
Very tasty, and turned out well for a first effort. We were scaling the recipe to a different-sized piece of meat, so that introduced some variables into the mix.
Simone took most of these pictures...
served with asparagus and mashed potatoes with roasted garlic
Notes for next time
- 5-10 minutes more in the oven, or use a temperature probe keep an eye on the meat.
- need two packages of puff pastry for a fillet that size to get the right thickness of pastry.
- bake and/or rest it on a rack to deal with juices on the bottom.
not difficult to figure out what to have for lunch tomorrow.
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