Beef Wellington

Master chef has been on every one's lips, chatting an discussing all the different dishes that gets made.  The comments from Gordon Ramsay, what will he say next.  I watched a couple of his own shows like Hell's Kitchen etc and found that in most of the show for some reason Beef Wellington is always on the menu.

I must admit it does seem to be an easy thing to make but to cook that steak perfectly on the inside of the pastry that does take some skill and/or the correct tools.  This is my take on Beef Wellington, it came out great, covered with lots of flavours...it was a great add for Sunday lunch.  It might not have looked absolutely perfect but you know what that's ok, not everything in life is perfect, but let me tell you it sure tasted good.

 So what do you need:

Fillet steak (you can decide on the size)
Puff pastry
Onions (chopped up finely)
Mushrooms
Herbs & spices
Egg

1.  Place your steak in a oven dish drizzled with some olive oil.  Let is sear for about 15 minutes in a oven at 200C.  Turn the steak every 5 minutes.  This will give the meat a nice brown colour on all sides.

2.  After about 15 minutes take the steak out of the oven and let it rest a little then place it into the fridge to cool down.

3. In a sauce pan drizzled with oil fry up your finely chopped onions. When the onions is nice and brown add some finely chopped mushrooms, as you can see in the pictures following below.

4.  I added a bit of soyo sauce and some herbs, garlic of course... and the end result will look like the picture below, very mushy and brown.  Set it aside for now to cool down.

5.  Now roll out your pastry, not to thin.  I used left over pastry...not a good idea as it looked like little pieces of pastry I had put together, so my suggestion to you is use fresh.

6.  After you've rolled out the pastry place the cooled down steak in the middle and cover the steak with your mushroom mixture, and don't be shy about it, add a lot.  Now carefully cover the steak with your pastry, make sure that all the ends and little bits are covered by the pastry.  Place this whole pastry steak parcel on a oven tray, cover it with egg so that a nice shine is developed in the oven.  Let it cook in the oven until the pastry is nice and brown.  That should not be longer that 15 to 20 minutes at 180C.  Don't over brown the pastry as then your steak will become more well done.

Good luck, I forgot to take a picture of the cut product, I had a hungry husband to feed.

Enjoy with some mash & veggies.

Bon appetit.