Beef Wellington with garlic fries

I asked a question on our Facebook page last night about what to cook Liz as I had the whole day off. Scallops and Beef Wellington was the popular choice but unfortunately I was unable to source fresh scallops. As I was cooking bread and butter pudding for dessert (see next post), I figured we’d skip the starter and go straight to the main course.
Another suggestion was garlic fries and tobacco onions. I refuse to cook tobacco onions as they should only ever be cooked and served at the Harbour Bar, Portrush (in my opinion) but I thought I’d give the garlic fries a go.

Beef Wellington
Liz does not like pâté so I had to adapt the recipe considerably because as we all know, pâté is a fairly essential ingredient for Beef Wellington. As I was adapting a recipe for 8 to feed 2 people, I won’t add any quantities as I just eyeballed it. So let’s call this the half-assed version and here’s how it worked!

Fillet steak (as much as you need but remember it’s very expensive)
Onion (finely chopped)
Orange capsicum (finely chopped)
Mushrooms (finely chopped)
Dijon mustard
Puff pastry (I bought pre-rolled but feel free to make your own)
Salt and pepper

Brush the meat with brandy and season with black pepper. Melt butter in a frying pan and brown the meat on all sides. Remove the meat from the pan and place on a baking tray. Put in the oven at 200 degrees C, 400F, gas mark 6 for 15 minutes. Remove and leave to cool.
Add the onions and peppers to the same frying pan (after removing the meat) and fry for about 10 minutes. Add the mushrooms and fry for a further 5 minutes or until most of the water has boiled off. Season. If using pâté, allow this mixture to cool at this stage and add to the pate when cold. As I replaced the pâté with mustard (which is wetter) I added the mustard and fried it with the mixture before cooling it.
Roll out the puff pastry (place pre-rolled sheet) on a flat surface. Spoon have the onion mixture into the middle of the pastry and place the meat on top. Spoon the rest of the onion mixture on top of the meat. Carefully fold the puff pastry around the beef and seal the edges with some beaten egg. Decorate with the rest of the pastry (if you want to be fancy) and then brush the top with the rest of the beaten egg.
Cook at the same temperature as before for 20 minutes or until the pastry is golden brown. You can make a sauce but as I’m serving it with garlic fries, I didn’t think it was necessary.

Garlic fries
2 x potatoes
75g butter
Olive oil (to fry)
3 cloves garlic (finely chopped)

Peel and dice the potatoes. Dry and then deep fry for 4 minutes. (We don’t have a deep fat fryer so I used a wok). Remove and drain on kitchen roll and allow to cool. Put back into oil until cooked. Remove and dry well with kitchen roll.
Melt butter in a frying pan and add garlic. Immediately add your diced potatoes and toss until coated in butter. Use slotted spoon to remove fries and then pour the remaining garlic butter over the top. Serve immediately.







Published in: on January 21, 2014 at 1:48 pm  Comments (1)  
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One CommentLeave a comment

  1. Awesome! Shame about the scallops, but the Wellington looks amazing.

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