Tag Archives: Roast Beef

Beef Wellington

This recipe is named after the 1st Duke of Wellington, who defeated Napoleon at Waterloo in 1815. Wellington did not create the recipe but it was said that its appearance reminded people of the leather ‘Wellington’ boot, worn by the duke.

Beef WellingtonPreparation time – 30 minutes
Cooking time – 1 hour 10 minutes
Calories per portion – 510 Kcal
Fat per portion – 30g Of which saturated – 10.2g
Serves – 8

Fillet of beef 1.4kg (3lb)
Freshly ground black pepper
Vegetable oil 1 tbsp
Butter 25g (1oz)
Button mushrooms 225g (8oz), sliced
Smooth liver pâté 110g (4oz)
Ready-to-roll puff pastry 375g pack
Egg 1, beaten

1 Season the beef fillet with pepper. Heat the oil and 15g (1⁄2oz) of the butter in a large frying pan. Add the meat and fry for around 5 minutes on each side. Press down with a wooden spoon while frying to seal well.

2 Wrap the fillet in cling film and place into a small loaf tin, so that the meat ‘sets’ into a good shape. Cool and then chill.

3 Meanwhile, add the remaining butter to the frying pan and sauté the mushrooms in the pan juices. Leave to cool and then blend with the pâté.

4 Preheat the oven to 220°C/425°F/Gas 7. On a lightly floured surface, unroll the pastry. Roll it out a little larger, if required. Spread the pâté mixture in a strip down the pasty and then place the beef on the pâté, near one short end.

5 Fold the pastry edges over the beef like wrapping a parcel, sticking edges together with egg and trimming away the bulky pieces of pastry from the ends where the pastry becomes a double thickness. Turn over the wrapped beef and put the joins underneath.

6 Brush all over with egg. Then roll out the trimmings and create pastry leaves with which to decorate the top. Brush with egg.

7 Place on a baking tray and bake for 50–60 minutes, depending on your preference, covering with foil after 25 minutes. Allow to rest for 10 minutes before serving. Serve with baby carrots with their green tops left on.

Cook’s tip
If you do not have a great deal of time to create this dish, you can cook the meat and mushrooms the day before, cool and chill overnight in the fridge.

Recipe taken from Around Britain, Dairy Cookbook.

Happy St George’s Day

Hi all, a very quick blog this week as I am holidaying in the Cotswolds.

Let’s hope Nick survives alone in the office all week!

Not only will we be celebrating being on holiday but of course we can celebrate St George’s Day on Friday. http://www.bbc.co.uk/religion/religions/christianity/saints/george_1.shtml

Regardless of what you think about St George, the myths and legends, it’s the perfect excuse to celebrate fantastic English food. In our cosy cottage we will be indulging in this fabulous traditional roast beef dinner from Around Britain Dairy Cookbook. Always a winner with all the family!

Saint George’s Day Roast Beef

To early Christians, the legendary slaying of a dragon by Saint George symbolised Christ’s triumph over evil. But it was not until the mid 14th century that Saint George was made patron saint of England, reputedly by Edward III when he founded the Order of the Garter in St George’s name.

Roast beefPreparation time: 30 minutes
Cooking time: approximately 2 hours
Serves 6

Fore-rib of beef, approximately 2kg (4lb 8oz)
Olive oil 1 tbsp
Salt and freshly ground black pepper

For the Yorkshire pudding:
Plain flour 110g (4oz)
Egg 1 large
Milk, full cream 300ml (1/2 pint)

For the hot horseradish sauce:
Butter 15g (1/2oz)
Plain flour 15g (1/2 oz)
Milk, full cream 300ml (1/2pint)
Hot horseradish, freshly grated (2-3 tsp)
Soured cream 3 tbsp

1 Preheat the oven to240degC/475deg.F/Gas 9. Wipe the beef well with kitchen paper, and then smear it all over with the olive oil. Sprinkle the fat liberally with salt.

2 Place the beef in a roasting tin, standing it upright, and cook for 20 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4 and continue cooking for 1 hour, basting frequently – this cooks the beef to medium-rare. For meat that is more well done, continue cooking until done to your liking – testing every 10-15 minutes.

3 While the beef is cooking, prepare the batter for the Yorkshire pudding. Sift the flour and a good pinch of salt into a mixing bowl and make a well in the centre. Break the egg into the centre of the flour, and then gradually start to whisk it into the flour –preferably with a hand-held electric whisk. As the mixture starts to thicken, gradually add the milk – whisking well until all the milk is incorporated and the batter is smooth. Cover and leave to stand.

4 Meanwhile, make the horseradish sauce. Melt the butter in a small saucepan, stir in the flour, add the milk and bring to the boil – stirring continuously until the sauce thickens. Stir in the grated horseradish, season well with salt and stir in the cream. Cover the surface of the sauce closely with cling film, cover the pan with a lid and keep warm.

5 When the beef is done to your liking, carefully remove it from the roasting tin onto a serving plate. Loosely cover with foil and leave to stand until ready to carve. Increase the oven temperature to 220degC/425degF/Gas 7.

6 Skim 3 tablespoons of the fat from the roasting tin into a 19cm (71/2in) round, ovenproof glass or metal pie plate, and heat in the oven until sizzling hot. Stir the batter, carefully pour it into the pie plate and cook for 30-40 minutes, until the pudding is very well risen, golden brown, and crispy.

7 To make the gravy, skim all but approximately 2 – 3 tablespoons of the fat from the roasting tin into a small bowl and use for roasting potatoes. Stir flour into the fat remaining in the tin, and add the beef stock.

8 Place the roasting tin over a moderate heat and bring to the boil stirring continuously, and scraping the browned residue from the bottom of the tin. Simmer for 5 minutes, season well with salt and pepper and then strain into a warmed gravy boat.

8 While the gravy is simmering, reheat the horseradish sauce and pour it into a serving jug or bowl.

Recipe taken from Around Britain Dairy Cookbook.

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