Sunday, February 13, 2011

Operation: Experimentation Part 2 Beef Wellington

Those of you who follow me on Twitter will be aware that I set myself a cooking challenge this weekend. That challenge to try cooking Pork Belly, Macarons and Beef Wellington. The first two I tried last night and the post on that can be found previous to this one, tonight though it's Beef Wellington.

Again I've seen this recipe done a million times on cooking shows and wanted to try it myself. So here it is my version (and half of Curtis Stone's) of Beef Wellington tahdah:

Golden delicious Beef Wellington

Inside prosciutto & mushroom wrapped around a juicy eye fillet
OK so as you can see this is probably not the best shot of the beef because it certainly does not give justice to the beautiful flavours of the proscuitto, mushroom, lean eye fillet and red wine jus. It's also a dish that's a little messy to plate up because of the delicate flaky pastry, but in saying that I'm hoping you get the picture.

I think it would make a great dinner party dish and I'll defnitely be serving it up again but this time rather than bake it for an hour at 200 degree Celcius (as per the recipe)  I might shorten the cooking time to 30-40mins so it's cooked medium rare - just the way I like it.

Have you guys tried making Beef Wellington and how did it go? I'd love to hear from you B x

1 comment:

  1. Medium-rare would definitely be my preference!



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