![]() One of the benefits of the fillet is that there's very little waste. I used a 1.2 kilo (after trimming) Aberdeen Angus beef, as ever, from Julian at Wades Hill Butchers. If you want cheap meat in pastry, Ginsters or Greggs will oblige - I know, I eat enough of the bloody things. This Wellington was enough to feed eight people. It has a bit of a rep I know but I expect much of that is the sheer cost. I was also going to serve it traditionally, with a port gravy, green beans and creamy potatoes dauphinoise. Perhaps it is wonderful (Gordon) with black pudding purée but I need a benchmark first. The trouble with the classics is everyone wants to present their 'twist'. I'm a big fan of the Roux family and trust their recipes. The fillet is seared, coated in a paste of chopped mushrooms (duxelles), wrapped with something to keep in the meat juices - crepes, spinach or thin ham and finally encrusted in pastry.Īs this was my first time I decided to keep it classic. Historic it may not be, delicious and rich it certainly is. As with so many dishes, the history is as much a creation as the food itself. In fact the dish may not have been invented in time for his Dukeship, dukedom, whatever. The earliest attested date cited by the Oxford Dictionary is 1939, in a New York restaurant guide. ![]() there's no evidence that it was made for or even eaten by Arthur himself. There's too much pancake here and too thick a mushroom layer I reduced both for Elsa's party. This is Mk 1 Wellington that I served to my family for Sunday dinner. be ready to part with at least £40 a kilo. And if you want your animal to be of good provenance and high welfare. This is where those delicious nuggets of fillet steak, medallions and mignons come from. The dish uses a centre cut fillet of beef, the most expensive part of the cow. ![]() Maybe more people would want to splash out on this poshest of pasties.Īnd splash out you have to. ![]() Partly this was about my own costs as I obviously can't offer a dish I haven't cooked and tried myself, but partly it was a principle it's easy to take the MasterChef route and pan fry the flashy, expensive stuff but I wanted to do 'everyday ingredients differently'.īut Elsa was celebrating her birthday and (as she insisted) beef Wellington is a good dish to have in your repertoire - It's regarded, rightly or wrongly, as the king of English meat dishes - and I have been looking for a new beef offering. I deliberately avoided the choice fillets and breasts. To that end, and because I thought I was filling a market gap, I mainly offered slow cooked foods: cheap and often overlooked cuts - shins, shanks, cheeks and bellies - that deliver flavour through time and endeavour. When I started the restaurant it was as a fund raising exercise. "Do you do beef Wellington?" Thing is, I didn't but I was beginning to think I should. You wouldn't have thought they'd have the energy to dance after a meal of Beef Wellington and sticky toffee pudding.Įlsa was the third person to ask that week. Elsa (left) with girlfriends and daughter. ![]()
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